Pecan Coconut Topped Brownie Pie
has a delicious topping with a pinch of healthy though it may not be a “pie” in the definitive sense.
A pie by definition is a baked dish with a top and bottom pastry crust and can be either sweet or savory.
Though my brownie pie does not fit the true definition of a pie, I think it’s a pie fitting to serve on PI Day.
A mathematical genius I’m not, I really need a calculator, but I know pies are always a favorite. You can please most anyone with their favorite sweet or savory pie.
For this special brownie pie I used a tried and true brownie recipe that I’ve made several times though I’ve never posted it. Everyone devours the brownies before I get a chance to snap a photo which is one of the reasons I keep making it. I should bake when everyone is in school and at work instead of on the weekend.
Baking mid week when no one is home I thought would be a good idea but it turned out not to be so smart – I ate a few slices before everyone came home – I had to taste test to be sure it was good, no? – but I did get a quick photo for this post.
This particular brownie recipe from Martha Stewart caught my attention quite a while back when the description noted it’s a brownie with a ‘healthy’ twist from the whole wheat flour and applesauce.
There are a few steps but its basic and very easy. Add the dry ingredients to a small bowl, melt butter and add to chocolate to melt, blend the sugar, egg, and applesauce and then mix everything togetherPrint
Pecan Coconut Topped Brownie Pie
Pecan Coconut Topped Brownie Pie. An easy recipe to make anytime. I made this for Pi Day and quite a few more times after that. Recipe is adapted from marthastewart.com
- Prep Time: 10 minutes
- Cook Time: 40-45 min.
- Total Time: 50 min.
- Yield: 6-8
- Category: Dessert
- Cuisine: American
- 6 tbls. butter, melted
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup unsweetened cocoa
- 1 1/4 tsp. baking powder
- 1 tsp. salt
- 1/4 tsp. baking soda
- 1 cup packed light brown sugar (I used coconut sugar)
- 1 1/4 cup unsweetened applesauce
- 1 large egg
- 1 1/2 cups chocolate chips – divided
- Pecan Coconut Topping:
- 3/4 cup chopped pecans
- 3/4 cup unsweetened coconut
- 1 tbls. melted butter
- 1 tbls. pure maple syrup (taste for your preferred sweetness level & add more if needed)
Preheat oven to 350 degrees. Spray an 8 inch pie plate generously with non-stick cooking spray and set aside.
- In a medium bowl blend together the flours, cocoa, salt, baking powder and baking soda.
- In a large bowl add the brown sugar, applesauce and egg and blend together using a wire whisk – takes all of 15 seconds.
- In a small bowl add 1 cup of chocolate chips and the melted butter. Place the bowl over a pot of simmering water and stir just until the chips are melted.
- Stir the chocolate mixture into the bowl with the sugar mixture using the whisk, then add in the flour mixture stirring just into well blended – approximately 10-15 seconds.
- Pour into the prepared pie plate and top with the remaining chocolate chips – I used a spatula and gently pressed them a little bit into the batter.
- Bake in preheated oven 40 minutes or until inserted toothpick comes out clean. Depending on your oven, check on the pie about 30 minutes in to be sure it doesn’t overbake.
Pecan Coconut Topping
- Mix all the ingredients together in a medium bowl
- Spread evenly over the top of the baked brownie.
Keywords: pie day, pecan coconut brownie pie, dessert, chocolate
The brownie pie on its own is a delicious dessert but I wanted to dress it up for celebrating. I added a simple mixture of pecans and unsweetened coconut mixed with melted butter and a tablespoon of pure maple syrup for sweetness.
A light drizzle of homemade caramel sauce was the perfect topping on this pecan coconut brownie pie to celebrate any holiday or every day!