Black Bottom Pecan Pie
Indulge in the rich decadence of Black Bottom Pecan Pie, a sophisticated twist on a southern classic that will elevate your dessert game. This irresistible recipe layers a velvety chocolate ganache at the base of a buttery pie crust, adding an extra depth of flavor to the traditional pecan pie. The luscious filling combines sweet, nutty pecans with golden corn syrup, a touch of melted butter, and a hint of vanilla for the perfect balance of sweetness and warmth. Baked to perfection with crunchy toasted pecans on top, this dessert is as visually stunning as it is delicious. Perfect for holidays, family gatherings, or any celebration, this pie is best served with whipped cream or creamy vanilla ice cream for an unforgettable treat. Ready in just over an hour, this dessert is a chocolate-lover's dream with a delightful southern charm! Perfect keywords: pecan pie recipe, chocolate ganache, holiday dessert, southern dessert idea.
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Recipe Information
Ingredients
- 1 piece unbaked 9-inch pie crust
- 3 ounces semi-sweet chocolate chips
- 3 tablespoons heavy cream
- 3 pieces large eggs
- 1 cup light corn syrup
- 0.5 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1.5 cups pecan halves
Instructions
Preheat your oven to 350°F (175°C).
Place the unbaked pie crust into a 9-inch pie dish, crimping the edges as desired. Set aside.
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 15-second increments, stirring after each session, until smooth and glossy. This creates the chocolate ganache.
Spread the chocolate ganache evenly over the bottom of the pie crust. Place the crust in the refrigerator while preparing the filling.
In a large mixing bowl, whisk together the eggs, corn syrup, sugar, melted butter, vanilla extract, and salt until smooth and well combined.
Stir in the pecan halves until they are evenly coated with the filling mixture.
Retrieve the pie crust from the refrigerator and pour the pecan filling over the chocolate ganache, spreading it evenly.
Place the pie on the middle rack of the preheated oven and bake for 50-55 minutes, or until the filling is set and the pecans are toasted. A slight jiggle in the center is fine, as it will firm up upon cooling.
Remove the pie from the oven and allow it to cool completely at room temperature before slicing and serving. For the best results, let it chill in the refrigerator for an additional 1-2 hours.
Serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 382.8 g | 139% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 325.5 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 101 mg | 8% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 272 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
