Sure, it’s not July anymore. And pie should probably be a “sometimes food.”
But this one just looks so darn irresistible…
- Stir-n-Roll Pastry
- 1 1/3 cups sifted flour
- 1 tsp. salt
- 1/3 cup cooking (salad) oil
- 3 tbsp. cold whole milk
- 2 oz. unsweetened chocolate
- 2 tbsp. butter
- 3 large eggs
- 1/2 cup sugar
- 3/4 cup dark corn syrup
- 3/4 cup pecan halves
- Mix together flour and salt.
- Pour into measuring cup (but don’t stir together) cooking oil and milk. Then pour all at once into flour.
- Stir until mixed. Press with hands into smooth ball. Flatten slightly.
- Place between 2 sheets of waxed paper (12-in. square). Roll out gently until circle reaches edges of paper. (Waxed paper will not slip while rolling pastry if table top under paper is slightly damp.)
- Peel off top paper. If dough tears, mend without moistening by pressing edges together… or by pressing a scrap of pastry lightly over tear.
- Lift paper and pastry by top corners; they will cling together. Place paper-side-up in 9-in. pie pan. Carefully peel off paper. Gently ease and fit pastry into pan. Build up fluted edge.
- Melt together unsweetened chocolate and butter over hot water.
- Beat together thoroughly with rotary beater eggs, sugar, the chocolate mixture, and dark corn syrup.
- Mix in pecan halves.
- Pour into pastry-lined pan. Bake 40 to 50 minutes in quick moderate oven (375°) just until set.
- Serve slightly warm, or cold, garnished with ice cream or whipped cream.
I’d had this in mind as a possibility for a while, but kept putting it off — putting brownie in a pie crust just seemed too decadent, somehow.
But I really do like the Stir-n-Roll pie crust concept.
I’ve tried it before for my own blog, and it is a delightfully simple recipe. Stir in oil/milk.
Dump in pie filling of choice and bake. (And get an oddly puffy pie… but that is hardly the crust’s fault, is it?)
“So what is this?”
“Brownie pie! Should be amazing, because brownies.”
“That’s weird, it tastes like pecan pie.”
I tried a bite. “Whoa… yeah. Maybe a chocolate pecan pie, but that’s definitely not a brownie.”
There was some more eating.
“You look sort of angry at this pie. Can you try to look cheerfully confused?”
“Here, now I look like Philosoraptor.”
Verdict: Terrific pecan pie.
The tasting notes:
Without knowing the recipe title, nobody would guess this is a brownie. Same syrupy flavor of a pecan pie, but with a chocolatey layer on top — this is clearly a chocolate pecan pie. Somehow the nearly flavorless corn syrup overwhelmed the chocolate. In any case, the Stir-n-Roll crust does work nicely with a filling this sweet.
I think I have eaten this somewhere at some school cafeteria many years ago. It was amazing, but the calorie counts must be pretty distressing!
Oh man. Gooey-and-probably-underbaked brownies are the BEST. Putting that in a pie crust sounds like the perfect way to take care of the mess… Though I guess this ended up more pecan-y that brownie-y! Still, getting a more brownielike pie shouldn’t be impossible… we can work with this!
Nom. Rather like Toll House Cookie pie, too. Not quite a cookie but awesomeness in crust.
It tasted more like brownies the next day, but still a bit gooier than a real brownie (and I like my brownies fudgy, not cakey!) — cutting down on the corn syrup is probably the way to go 🙂 Still, delicious chocolate goodness is never a BAD thing!
I cut the sugar down to a third of a cup and the corn syrup to half a cup and it’s still plenty sweet without being sickeningly so (less of a Domino’s “energy lift” for me). And I took advantage of modern technology and melted the butter and chocolate together on half power in the microwave and just stirred it every 20 seconds or so.
Thanks for the tips! Always nice to have a tweaked, more appealing version 🙂