Black Bottom Pecan Pie

Black Bottom Pecan PiePie for breakfast, lunch AND dinner? You (pe)can do it! Try this nutty recipe just in time for National Pecan Pie Day!

Pie Crust:
1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup unsalted butter
¼ cup ice water  

Pie Filling:
1/3 cup dark chocolate; finely chopped
1/3 cup heavy cream
2 ½ cups pecan halves
5 tablespoons unsalted butter
1 cup dark brown sugar ‘
½ cup maple syrup
3 large eggs
1 egg yolk
3 tablespoons heavy cream
2 teaspoons vanilla extract
¼ teaspoon almond extract
½ teaspoon fine sea salt
½ teaspoon ground cinnamon

1. In a medium bowl combine butter, salt and all-purpose flour. Blend until butter is the size of garbanzo beans. Add ice water and mix until dough comes together. Wrap tightly in plastic wrap and chill for at least 20 minutes.
2. After chilling, lightly dust your work surface with flour and using a rolling pin, roll out the crust until it is slightly larger than the pie plate. Roll the crust onto the rolling pin and starting at the furthest edge, unroll the pie crust into the pie plate. Prick with a fork several times and chill for 30 minutes.
3.  When ready to bake use a parchment paper and pie weights to fill the crust. Bake in your Kalorik 22 Quart Digital Air Fryer Toaster Oven at 425F for 15 minutes. Remove weights and bake an additional 3-4 minutes until the crust is lightly golden. Set aside to cool 5-10 minutes.
4. In a small pot bring the heavy cream to a simmer. Add finely chopped chocolate to a small bowl and top with simmering cream. Allow chocolate and cream to steep for 30 seconds before gently mixing until smooth. Pour chocolate into the base of the prepared pie crust.
5. Arrange pecan halves on top of the chocolate ganache in the par baked pie shell.
6. Combine all remaining ingredients in a medium bowl and mix well. Carefully pour mixture over the pecans.
7. Bake pie for 35-40 minutes or until the crust is lightly golden and custard has begun to set around the edges but is still jiggly in the center. Allow pie to cool completely before serving.

Recipe from Erin Jeanne McDowell’s Book on Pie

 8 servings
150 minutes

Chef’s Tip:
If you do not own pie weights not to worry! Use dry beans, dry rice, or sugar to fill the parchment!


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