There are not enough words to describe the deliciousness of this Brownie Pecan Pie created exclusively for Pearson Farm by our friends at Pie Bar.

Pie Bar, a long standing customer of Pearson Farm, is located on Main Street in downtown Woodstock, Georgia. They offer a cozy space that serves fresh pie and coffee 7 days a week. Stop by the next time you're in the area or click here to view the delicious pies they have available online. You'll be so glad you did!

Pie Bar's Brownie Pecan Pie

Recipe Components

• Pie Filling- Ingredients & Recipe Below
• 1 Regular Pie Dough, Rolled out and in a 9" pie Pan- Ingredients & Recipe Below

BROWNIE PECAN FILLING

Ingredients: Brownie Pecan Filling

1 cup sugar

1 cup light corn syrup, Karo brand preferred

6 Tbsp natural unsweetened cocoa powder, Hershey's brand preferred

6 Tbsp unsalted butter, melted

1 tsp vanilla extract

1 Tbsp bourbon

Pinch of coarse Kosher salt

3 large eggs, lightly beaten

1 1/2 cups Pearson Farm Elliot Natural Pecan Halves

Directions: Mixing the Pie Filling

Tip: It is important to not incorporate a lot of air into this pie filling. Mix with a whisk by hand or on the lowest setting on your standard mixer. Avoid using a hand mixer on this pie filling.

1. Combine the sugar, light corn syrup, cocoa powder, melted butter, vanilla extract, bourbon, and salt in a large bowl. Slowly mix with a whisk until combined.

2. Add the lightly beaten eggs. Slowly mix with a whisk until combined.

3. Add the Pearson Farm Elliot Pecans Halves into the mixture. Stir with a spatula until combined. Set aside.

Directions: Assembly and Baking

(Tip: If you are making your own pie dough like the recipe below, we suggest preparing it a day ahead to help this pie come together quickly)

(Note: If you are using a store bought crust, follow the directions on the package for par-baking instruction, then skip to Step 5)

1. Pre-heat oven to 400 degrees Fahrenheit

2. Remove the pie shell from the refrigerator. Place the pie shell on a baking sheet and par-bake the crust by lining the crust with parchment paper and fill it to the brim with pie weight (or dried beans!)

3. Bake the weighted pie for 25 minutes on the bottom rack.

4. Remove weighted pie from the oven. Carefully remove the pie weights (or beans) as well as the parchment paper.

5. Reduce the oven temperature to 350 degrees Fahrenheit. Pour the pie filling into par-baked pie crust. Return to oven for 30 minutes.

6. Rotate pie and bake for an additional 30 minutes. If the filling is set, remove the pie from the oven. If the pie is still wobbly, return to the oven for 5-10 minutes, until set.

7. Once the pie is done, remove it from the oven and allow it to cool on the counter.

8. Once cooled, this pie will last in the refrigerator for up to 7 days.

Tip: This pie is fantastic served with vanilla ice cream!

In addition to this decadent Brownie Pecan Pie, Pie Bar included a yummy, buttery and flaky homemade pie crust to bake the pie in. Here's the recipe!

ALL BUTTER PIE DOUGH

Ingredients: All Butter Pie Dough

Note: This makes enough for two pie doughs. You can freeze the one you do not use or bake a second pie!

2 1/2 cups all purpose flour

1 teaspoon salt

1 teaspoon sugar

2 sticks unsalted butter, cut into cubes

3/4 cup cold water

Directions: Making the Pie Dough

Note: Make your dough ahead of time to allow it time to rest. Then roll out dough, place in pie pan and keep refrigerated until ready to bake! A great tip too is to make the pie dough the day before you plan to bake your pie!

1. Mix together flour, salt, and sugar in a large bowl.

2. Add cold, cubed butter. Using fingers or a pastry blender, "cut in" butter with flour until your butter pieces are approximately pea sized. Tip: It is a good idea for some butter pieces to be slightly larger than pea sized, some slightly smaller than pea sized, and some pea sized. This variation will give you a super flaky crust!

3. Once the butter is the correct size, place the mixture in the refrigerator for a minimum of thirty minutes. Tip: This will get your butter nice and cold again! Cold butter helps make a flaky crust!

4. After a minimum of thirty minutes, remove the mixture from the refrigerator. Add the cold water to the mixture a few tablespoons at a time, quickly mixing the ingredient together with your hands. Continue to do this until the dough comes together, but is not so wet that it is sticky. Note: This should be approximately 1/2 cup to 3/4 cut of cold water (8-12 tablespoons). DO NOT add all of the water at once.

5. Make two even sized dough balls. Wrap in plastic wrap, press into a disk shape, and place in the refrigerator to rest for a minimum of 2 hours before rolling.

Note: Once your dough has rested and you have rolled it out, place it in a 9" pie pan, and keep it refrigerated while mixing your filling. If you are rolling it out a couple of days before you need it, wrap it tightly in plastic wrap and store it in the refrigerator.

Thank you Pie Bar for this awesome recipe and excellent images!