Black Bottom Pecan Pie
A sweet treat using pecans and a rich layer of decadent chocolate.
Yield: 8
Calories: 463kcal
Materials
- 1 9-inch pie crust, unbaked (homemade, refrigerated, or frozen)
Filling:
- 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
Topping:
- 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
Instructions
- Have unbaked pie crust ready to be filled. Preheat oven to 350°.
Filling:
- 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.
Topping:
- 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!
Nutrition
Calories: 463kcal | Carbohydrates: 63g | Protein: 6g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 205mg | Potassium: 149mg | Fiber: 3g | Sugar: 48g | Vitamin A: 311IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 2mg