Praline Brownie Pie

Name: Praline Brownie Pie
Ingredients: 1/2 cup butter, softened; 1 cup confectioners' sugar; 1 large egg; 1-1/4 cups all-purpose flour; 1/4 cup baking cocoa; 1/8 teaspoon salt; 3/4 cup chopped pecans; 2 tablespoons butter, softened; 2 tablespoons sugar; 1 tablespoon brown sugar; 1/8 teaspoon salt; 2 tablespoons butter; 1/4 cup sugar; 2 tablespoons brown sugar; 2 tablespoons heavy whipping cream; 1 cup (6 ounces) semisweet chocolate chips, divided; 2 ounces unsweetened chocolate; 1/2 cup butter, cubed; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; Dash salt

23 ingredients

7 steps

Ingredients

1/2 cup butter, softened
1 cup confectioners' sugar
1 large egg
1-1/4 cups all-purpose flour
1/4 cup baking cocoa
1/8 teaspoon salt
3/4 cup chopped pecans
2 tablespoons butter, softened
2 tablespoons sugar
1 tablespoon brown sugar
1/8 teaspoon salt
2 tablespoons butter
1/4 cup sugar
2 tablespoons brown sugar
2 tablespoons heavy whipping cream
1 cup (6 ounces) semisweet chocolate chips, divided
2 ounces unsweetened chocolate
1/2 cup butter, cubed
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
Dash salt

Directions

1

In a small bowl, cream butter and confectioners' sugar; beat in egg. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
2

Meanwhile, for topping, combine the pecans, butter, sugars and salt. Spread in a single layer in a lightly greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes, stirring every 5 minutes. Cool.
3

For caramel layer, combine the butter and sugars in a saucepan. Bring to a boil, stirring constantly. Boil and stir for 2 minutes. Stir in the cream; return to a boil. Remove from the heat and set aside.
4

For filling, in a microwave-safe bowl, melt 1/2 cup chocolate chips, unsweetened chocolate and butter; stir until smooth.
5

Transfer to a large bowl; cool slightly. Beat in the sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in the flour and salt just until blended; set aside.
6

On a lightly floured surface, roll out pastry to fit an 11-in. fluted tart pan with removable bottom. Transfer pastry to pan; trim even with top edge. Spread filling into crust. Top with caramel mixture; cut through with a knife to swirl. Sprinkle with topping and remaining chocolate chips.
7

Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.