When it comes to dessert, we are unapologetic in our love for going over the top. No guilt, no shame, we like a good, decadent dessert that’s packed full of flavor and has plenty of bells and whistles. Out of that love came this bayou brownie pie. With a four ingredient, from-scratch pie crust to get things started, we filled our pie with a brownie-esque, pecan and chocolate chip-stuffed yellow cake layer, but we didn’t stop there.
On top of that, we poured a cheesecake top layer that acts as a pillowy, yet dense exterior and really kicks things up a whole bunch of notches. We’re not messing around here, folks. So to recap, dense and chewy brownie layer, topped with a rich and creamy cheesecake layer. Holy cow, this pie is so ridiculously good, plus, it’s easy to tweak here and there to make the prep process work the best for you. Whether it’s using a store-bought crust if you’re short on time, or making the “brownie” filling from scratch if you want to put a little more time and love into the process, you really can’t go wrong with this.
We’ve made this for birthdays, potlucks and back-to-school nights, and we’ve gotta say, there’s just no bad time for this decked out dessert. People rave about it every time and it stays in heavy rotation in our house, as we suspect it will in yours once you make it!
30 minutes active; 3+ hours inactive to prepare serves 8-10
- Pie Crust:
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chilled vegetable shortening
- 2-3 tablespoons cold water
- 1 (18.25 oz.) package yellow cake mix
- 1/2 cup pecans, chopped
- 1/2 cup chocolate chips
- 1 egg
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (8 oz.) package cream cheese, room temperature
- 2 eggs
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 325º F.
- Combine flour and salt in a medium bowl, then cut in vegetable shortening until mixture is coarse and crumbly.
- Gradually work in water, one tablespoon at a time, until dough comes together, then knead until smooth.
- Roll dough out on a lightly floured surface until it forms an 12-inch circle. Transfer to pie plate, then trim edges and crimp as desired.
- In a large bowl or mixer, beat together cake mixes with eggs, butter, pecans and chocolate chips, mixing until incorporated.
- Transfer mixture to pie dish and gently press into an even layer.
- In another large bowl, beat cream cheese for 2-3 minutes, or until smooth. Mix in eggs, then gradually mix in powdered sugar and vanilla extract.
- Pour cream cheese layer over cake layer, then place in oven.
- Bake for 50-60 minutes, or until top is golden brown and center is almost fully set.
- Remove from oven and let cool at least 2 hours before serving.
Recipe adapted from Cookies and Cups