I was in Virginia for Thanksgiving. This means I was making a dessert in someone else's kitchen. And this means I was making a mess in someone else's kitchen.
Naomi, my boyfriend's sister-in-law, was nice enough to let me use her kitchen for 2 hours Thanksgiving morning. And by use I mean commandeer.
On Bakerella's site I saw what looked like heaven. A pie with brownie in the middle and pecan pie on top. I HAD to try to make it for Thanksgiving. I'm not much of a pie person. (Seriously. I was born after my mom had two pieces of lemon meringue pie. I HAD to get out of that womb and get some chocolate.) Since this pie involved chocolate it was definitely for me.
5 1/2 C flour
Mix 1 lb (2C) lard (Crisco) into flour mixture until crumbly
Put 1 egg in 1 C measuring cup; beat with fork. Add 1 t vinegar and fill cup with cold water. Mix well and mix with flour mixture. Dough can be frozen.
Makes 3 pie crusts
Can use combo of lard and Crisco (1 C of each.)
Then I used my never fail brownie recipe for the brownie part.
Supernatural Brownie Recipe
Then I used the topping Bakerella used.
Bakerella's Mama's Pecan Pie Recipe
Make the pie crusts and mold into pie pans.
Make the brownie batter and pour an equal amount into each pie.
Make the pecan pie filling and pour on top of brownie batter.
Bake in oven at 350 degrees for 45 minutes and then place aluminum foil on top of pies for the last 15 minutes. This ensures the pie crusts don't burn.
Once completely baked, take out of oven and let cool for 3 hours. Serve at room temperature.
Bake well and prosper!