Coffee and Dessert - Pecan Brownie Pie

Thanksgiving arrives tomorrow, and although apple, pumpkin and pecan pies are traditional favorites, I am always looking for something new. This delicious combination of chocolate and pecans topped with chocolate sauce and white chocolate glaze, should please both the brownie and pecan pie lovers. I look forward to preparing this for family and friends.

Pecan Brownie Pie

1 - 14 ounce can sweetened condensed milk

1/2 cup sugar

2 cups (one 12 ounce bag) semi-sweet chocolate chips, divided

3 large eggs

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon salt

3 cups Fisher Pecan halves, divided

2 tablespoons milk

1 refrigerated (or homemade) pie crust

1/4 cup white chocolate chips

1 teaspoon milk

Preheat oven to 350 degrees F.

1. In a medium saucepan, simmer the condensed milk and sugar over medium heat, whisking steadily, 3 to 5 minutes or until the sugar dissolves. Shut off the heat and whisk in 1-1/2 cups of the chocolate chips. In a medium bowl, whisk together eggs, vanilla, cinnamon and salt. Gently whisk the chocolate mixture into the egg mix, about a 1/2 cup at a time, until well blended. Stir in 2-1/2 cups of the pecans.

2. Fill the unbaked pie crust with the filling. Bake on the center rack of the oven for 35-40 minutes, or until fairly firm in the center. Cool.

3. After the pie has cooled, place the remaining 1/2 cup chocolate chips and milk in a small microwavable dish. Microwave on HIGH for 30 seconds to 1 minute, stirring after 30 seconds, until the chocolate has melted and the sauce is smooth. Pour the sauce over the pie.

4. For the white chocolate glaze, microwave white chocolate chips and milk on HIGH for 15 seconds, stir and repeat in 10 second increments until the chocolate has melted. Drizzle white chocolate glaze over the pie. Sprinkle with the remaining 1/2 cup of pecans.

(photo from Fisher website)