Double Decker Pecan Brie Pie
I have a crazy obsession with brie cheese. Although I only just tried it for the first time this year, I have certainly been making up for the 27 years of my life that have not been filled with brie cheese.
I know there are lots of ways to eat brie. There are fancy ways, and not-so-fancy ways. You can eat it cold or warm and melt-y. It can be savory or it can be sweet.
I don’t think it will be a surprise to anyone if I go ahead and declare that I like my brie to be not-so-fancy, warm and melted, and very sweet. That seems about right, yes?
Earlier this year, I made a Baked Brie Apple Pie, and I’ve been toying around with the idea of a Pecan Brie Pie ever since then. But, of course, I wanted to wait until we were a little closer to Thanksgiving.
And now, here we are, tumbling headfirst into the holiday season!! I can’t believe it’s come on so fast, but I am completely digging it. I look forward to Fall/Thanksgiving/Christmas food all year long, and I won’t be the one to complain that it creeps up on us earlier and earlier every year. Heck, I’ll be all smiles if the time ever comes that I’m sipping on cider and eating peppermint bark in July!
I mean, not that I think the holidays should start in July. I’m just saying… good food is good food. And holiday food is the best kind of food. So… you know… I’ll take it whenever I can get it!
But let’s get back on topic… this pie. One pie crust, a layer of brie cheese, another pie crust, and a layer of pecan pie filling. That’s what’s in this whopper of a pie! Two full layers of pie means double the delicious!! Trust me, you want to add this to your holiday line up!
Plus, it’s SO simple. The brie layer makes it a little extra fancy, but there is seriously no extra work (especially if you’re a Pillsbury pie crust fan, like I am)! Be prepared to look ultra-impressive this holiday season :) .
- 2 unbaked pie crust
- 12 ounces brie cheese, sliced*
- 2/3 cup sugar
- 1/3 cup butter
- 1 cup corn syrup
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup pecan halves
- Preheat oven to 375ºF.
- Line a deep 9" pie dish with one unbaked pie crust. Evenly layer the brie cheese slices on top. Cover the brie cheese with the second pie crust. Gently press the crust down on top of the cheese and against the walls of the dish, sealing it with the first pie crust. Trim or fold the edges of the crust as desired. Set aside.
- In a medium bowl, bet the sugar, butter, corn syrup, salt, and eggs with a whisk until well mixed. Stir in pecan halves. Pour into the prepared pie dish.
- Bake for 45 minutes, until center is almost set. Let cool for at least 30 minutes before cooling.
*the amount of brie cheese can be altered a bit without drastically affecting the result of the pie.
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