For the brownie:
1 box brownie mix
Butter, for greasing
For the pie filling:
3 cups pecans
1 cup light brown sugar
2 tbsp corn starch
1 pinch of salt
1 cup whole milk
1/2 cup water
2 egg yolks
3 tbsp butter
1 tsp vanilla extract
Preheat the oven to 350 degrees.
Make the brownies: Mix the brownie according to the box instructions.
Grease a 9-inch pie dish with butter and pour in the brownie mix.
Place in oven for 20 to 25 minutes until just cooked then remove and place onto a wire rack.
Leave to cool for 10 minutes.
With the back of a spoon or buttered fingers, press the brownie up the side of the pie dish, creating a pie shell. Place back into the oven for 7 minutes, then remove and allow to cool completely.
Make the pecan pie: On a baking sheet, place the pecans and bake in the oven for about 8 to 10 minutes, then remove and allow to cool.
Chop 2 ¼ cups of pecans roughly and leave the other ¾ cup of pecans whole.
In a medium saucepan, mix the brown sugar, corn starch, and salt together.
In a mixing bowl, beat together the egg yolks, milk, and water then add to the saucepan with the sugar and whisk to combine.
Simmer the mixture on a medium heat, stirring constantly, until thickened. Boil for 1 minute, still stirring constantly.
Remove from heat then stir in the butter, vanilla, and the chopped pecans. Pour the mixture into the brownie crust.
Arrange the remaining whole pecans on top of the mixture in concentric circles.
Allow to cool before slicing. Serve, and enjoy.