Desserts

Coconut Pecan Brownie Pie

Sheri Liebl
June 22, 2013
26

German Chocolate Cake lovers beware!! A thick brownie layer baked in a pie crust topped with a decadent coconut pecan topping!

8
Brownie layer:
1 deep dish pie shell, unbaked
7 large eggs
1 cup unsweetened cocoa powder
1 1/3 cup sugar
2 teaspoons vanilla
Coconut Pecan topping:
1 - 5 oz can evaporated milk
3/4 cup brown sugar
2 egg yolks
1/3 c butter
1 1/2 c sweetened flaked coconut (can add more if you love coconut)
3/4 cup chopped pecans
For Brownie Pie: Mix eggs, cocoa powder, sugar and vanilla until well mixed ( mix slowly, otherwise you will have a face full of cocoa powder - you can guess how I learned about that). Pour into crust and bake in 400 degree oven for 45 minutes or just until the center of the pie is set. Allow pie to cool to room temperature. For coconut topping: Whisk together evaporated milk, brown sugar, eggs and butter. Whisk constantly until smooth, thick and golden brown. Remove from heat and add coconut and pecans. Spread over the brownie layer and allow pie to cool to room temperature. You can also refrigerate it if you desire.
Nutritions

Calories
605

Sodium
76mg
3% DV

Fat
36g
55% DV

Protein
8g
17% DV

Carbs
68g
23% DV

Fiber
8g
33% DV
Baked