Name: Espresso Brownie Pie
Prep time: 15 minutes
Cook time: 1 hour
Yield: 8 servings
Ingredients: 1 (9-inch) premade pie crust, uncooked*; 2 cups whole mixed nuts (your choice of pecan, cashew, hazelnut, walnuts, or macadamia); 2 cups dark brown sugar; 4 large eggs; 1/4 cup unsalted butter, melted

Home | Recipes | Espresso Brownie Pie

Espresso Brownie Pie

Recipe by Mike Johnston, Savory Spice founder

Baking

What started out as a chocolate pecan pie idea turned into a nutty, mocha-like brownie filling baked into a flaky pie crust. It's pretty awesome with ice cream!

Jump to Recipe

Serves 8 servings

Prep Time 15 minutes

Cooking Time 1 hour

Email Share

Ingredients

1 (9-inch) premade pie crust, uncooked* 2 cups whole mixed nuts (your choice of pecan, cashew, hazelnut, walnuts, or macadamia) 2 cups dark brown sugar 4 large eggs 1/4 cup unsalted butter, melted

1 tsp. Pure Mexican Vanilla Extract

1/4 cup Mexican Cocoa

2 Tbsp. Pure Espresso Powder

1/4 tsp. Mayan Sea Salt

Directions

Step 1 Preheat oven to 350 degrees. Spread nuts onto a baking sheet and toast on the middle rack of the oven for 8 to 10 min., stirring halfway through. Remove from oven and set aside to cool. Increase heat to 425 degrees.

Step 2 Meanwhile, whisk together remaining ingredients in a large bowl. Coarsely chopped cooled, toasted nuts and fold into pie filling.

Step 3 Line a pie pan with the pie crust. Pour filling into the crust.

Step 4 Baked on the middle rack for 15 min. Reduce heat to 350 degrees and bake for an additional 25 to 30 min. until filling is set.

Step 5 Cool for 1 to 2 hours before serving.

Recipe Notes

*If making a homemade pie crust (which we highly recommend), refrigerate it after rolling it out and lining the pie pan with it. This will help keep the butter cool and produce a flakier cooked crust. The pie can be made 1 day ahead and chilled. Bring to room temp before serving.