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Black Bottom Pecan Pie
5 from 39 votes

Black Bottom Pecan Pie

Black Bottom Pecan Pie combines a flaky pie crust base with a rich dark chocolate ganache "black bottom," topped by a sweet filling made from light brown sugar, butter, brown rice syrup, eggs, vanilla, and kosher salt mixed with a generous amount of whole and halved pecans. Baked to a golden finish, this pie offers layered textures and a balance of nutty sweetness and chocolate richness.

Prep Time
20 mins
Cook Time
50 mins
Chilling Time
2 hrs
Total Time
3 hrs 10 mins
Servings: 8
Calories: 234 kcal
Course: Dessert
Cuisine: American

Ingredients

Pie Crust:
  • 1 pie crust store-bought or homemade
Black Bottom:
  • 4 ounces dark chocolate
  • 1/4 cup heavy cream
Filling:
  • 1 1/4 cups light brown sugar
  • 6 tablespoons butter cut into cubes, unsalted
  • 3/4 cup brown rice syrup (see notes below for substitutions)
  • 1 teaspoon vanilla extract pure
  • 1 teaspoon kosher salt
  • 3 large egg at room temperature
  • 2 1/2 cups pecans (wholes and halves)
  • 1 large egg beaten, for egg wash
  • vanilla ice cream for serving
  • Whipped Cream for serving

Instructions

To Make the Black Bottom
    Cup of Yum
  1. Preheat to 350 degrees F.
  2. Add the chocolate to a small bowl. In a small saucepan, add the heavy cream and heat until very hot to the touch (about 130 degrees F). Immediately pour the heavy cream on top of the chocolate and allow to stand for 2 to 3 minutes. Then, whisk the chocolate and cream together until very smooth. Set aside.
  3. Remove the pie crust from the fridge and allow to stand on the counter for about 10 minutes. I always find this helps with rolling it out. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over a 9-inch pie dish. Gently fit the dough into the bottom and up the sides of the pie dish. Trim the dough around the pie tin, leaving a 1 1/2-inch overhang (this is important is you want a nice crimp). Tuck the overhang under itself all the way around. Rest your right thumb on the edge of the pie crust and using your left hand, shape a v. Push the two together, creating a large crimp. Work your way around the entire pie curst until you’re done.
  4. Pour the melted chocolate into the pie crust and smooth it out with the back of a spoon to create an even layer. Transfer the pie crust to the freezer to chill for 15 to 20 minutes.
To Make the Filling and To Bake:
  1. Meanwhile, in a saucepan, set over medium heat, add the brown sugar and cubes of butter. Heat until the butter has melted. Give it a good stir and then turn the heat off. Mix in the brown rice syrup, vanilla extract, salt and eggs. Mix until smooth.
  2. Remove the pie crust from the freezer and add the pecans to the pie shell. Pour the filling into the pie crust and transfer to a baking sheet. Brush the edges of the pie crust with egg wash and bake for 45 to 50 minutes, until the center has set (it may rise slightly and be slightly jiggly). Be sure to check on it periodically throughout the baking process—if at any time the crust get too brown, you can place a piece of foil over it to stop the browning.
  3. Chill on the counter for about 2 hours before slicing. This will set the pie and is necessary in order to get nice slices! Serve with whipped cream and/or ice cream.

Notes

  • Pie crust can be prepared a day ahead and kept refrigerated for easier rolling and shaping.
  • The filling and chocolate ganache can be made in advance and refrigerated; warm ganache slightly before assembling.
  • For a substitute, light corn syrup can replace brown rice syrup in an equal amount.
  • Serve the pie with vanilla ice cream or whipped cream to balance the richness.

Nutrition Information

Serving 6g Calories 234kcal (12%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 234

% Daily Value*

Serving 6g
Calories 234kcal 12%

* Percent Daily Values are based on a 2,000 calorie diet.