What a treat this Black Bottom Pecan Pie is; rich with flavors of chocolate, pecans, and buttery goodness. The addition of the chocolate is a fun twist on a classic pecan pie. Make a homemade crust or buy one for some “quick and easy.”
Also known as a Muddy Bottom Pecan Pie, this dessert is rich and decadent.
The chocolate layer adds a bitter-sweet depth of flavor that will satisfy any sweet-tooth out there.
Making a Black Bottom Pecan Pie
Have your unbaked pie crust ready to go.
In other words, either make one, defrost one, or unroll one.
Whatever you’ve got to do, you’ll need a 9-inch pie crust ready to be filled.
Ok, then preheat your oven to 350° and start your filling.
Beat the butter and sugar together until light and fluffy.
Then, add the cocoa powder and salt. Power to the chocolate!
NOTE: Scrape the sides whenever you need to.
Next, add the eggs and vanilla, beat until combined.
Pour the filling into the crust.
Cover Pie Edge
Before baking, cover the pie edge with foil.
This prevents the edge from getting too brown.
Bake the pie for 20 minutes, or until the surface appears set.
While the filling is baking, it’s time to start the topping.
The Black Bottom Pecan Pie Topping
In a medium-sized bowl, mix all of the topping ingredients together, except for the pecans.
Beat until everything is well combined, then fold the pecans in and stir.
Next, carefully remove the pie from the oven, but LEAVE THE OVEN TURNED ON.
Sorry for shouting, I just wanted your attention.
Carefully, now…gently, spoon the topping onto the filling.
The filling may seem bloated and weird, but it’s all good.
Just spoon the topping on as best you can, and as evenly as you can.
Then, pop the pie back into the oven. Again, be careful, because the pie is full now, and very fluid.
How do I move this thing?
I find it best to use a smooth cookie sheet, one without sides to slide under the pie.
In other words, you don’t want to hold the pie by its sides, (or edges) because it may fold in on itself. Use something underneath it to support it.
Bake for 25 minutes, then carefully remove the foil.
I do this by pulling out the rack and pulling on the foil. It usually comes right off.
Bake for another 15 – 20 minutes, or until a wooden toothpick inserted comes out clean.
Let the pie cool on a wire rack, but then you need to let it chill in the refrigerator for at least 2 hours.
Trust me on this, it tastes much better after it’s been in the fridge. It’s fridge magic, I tell ya!
More Dessert Recipes:
- Cinnamon Pecan Coffee Cake
- Chocolate Meringue Cookies
- Homemade Butter Cookies
- Spiced Apple Raisin Bread
- Italian Spumoni Cookies
- Black Russian Pie
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Black Bottom Pecan Pie
- 1 9-inch pie crust, unbaked (homemade, refrigerated, or frozen)
- 3 Tbsp. unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp. salt
- 2 large eggs
- 1/2 tsp. vanilla extract
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1 Tbsp. all-purpose flour
- 1 Tbsp. butter, melted
- 1 tsp. vanilla extract
- 1 cup pecan halves
- Have unbaked pie crust ready to be filled. Preheat oven to 350°.
- In bowl, beat butter and sugar until light and fluffy. Add cocoa powder and salt, beat until combined. Scrape sides as necessary. Add eggs and vanilla, beat until combined. Pour filling into unbaked pie crust.
- Cover edge of pie with foil to prevent over-browning. Bake for 20 minutes, or until top of filling is set. Remove pie from oven, but leave oven turned ON.
- Meanwhile, begin topping. In medium bowl, beat together eggs, sugar, corn syrup, flour, butter, and vanilla until well combined. Fold in pecans.
- Gently spoon topping evenly over filling, then return to oven. Bake for 25 minutes. Remove foil on edges.
- Bake an additional 15 - 20 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack, then cover and chill for at least 2 hours. Enjoy!
Black Bottom Pecan Pie
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