Pecan Pie With Brownie Crust And Vanilla Sauce

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 large eggs
• 1 teaspoon vanilla extract
• 10 tablespoons unsalted butter
• 1 1/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1 cup packed light brown sugar
• 1 cup light corn syrup
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup unsalted butter, melted
• 3 tablespoons whiskey (optional)
• 4 cups pecans, chopped
• 1/2 cup heavy cream
• 1 cup milk
• 1/2 vanilla bean, split
• 3 large egg yolks
• 1/2 cup granulated sugar

Recipe

• 1 make the brownie crust: preheat oven to 325 degrees f.
• 2 in small bowl, beat the eggs and vanilla, and set aside.
• 3 put the butter, sugar, cocoa powder and salt in a large metal bowl.
• 4 set the bowl over a pan of simmering water and stir until the butter is melted and the mixture is warm; remove the bowl from the pan.
• 5 whisking constantly, add the egg mixture and continue to whisk until thoroughly incorporated.
• 6 beat in the flour, then spread the batter evenly in a 9-inch round cake pan that is 2 inches deep.
• 7 bake for 15 minutes, then cool to room temperature.
• 8 leave the oven on.
• 9 make the pecan filling: in large bowl using an electric mixer, beat the sugar and corn syrup, until very smooth, about 3-4 minutes.
• 10 add the eggs and vanilla and beat until just combined.
• 11 add the butter and the whiskey, if using, and beat until just combined.
• 12 fold in the pecans, then pour the mixture into the baked and cooled brownie crust.
• 13 bake for 45 minutes, until firm in the center, then cool to room temperature on wire rack.
• 14 make the vanilla sauce: in small saucepan, combine the cream and milk.
• 15 scrape the vanilla bean and add the seeds and bean to the pan.
• 16 bring just to a simmer, then remove from the heat and let steep for 30 minutes.
• 17 remove the vanilla bean.
• 18 in medium bowl, whisk the egg yolks and 1/4 cup of the sugar until smooth.
• 19 stir the remaining 1/4 cup sugar into the milk mixture and bring to a bare simmer.
• 20 whisk about 1/2 cup of the milk mixture into the egg mixture, then slowly pour the egg mixture into the saucepan and whisk to combine.
• 21 cook over low heat, stirring constantly, until thick enough to coat the back of the spoon; do not boil.
• 22 pour through a fine-mesh sieve set over a bowl, then set the bowl in a larger bowl of ice water and cool to room temperature.
• 23 serve slices of the pie drizzled with the sauce.