Chocolate Pecan Black Bottom Pie
Thanksgiving is the ultimate excuse to bake something extra special, and while pumpkin and pecan pies are classic staples, they’re just not for me. That’s why I’m always on the lookout for something unique but still delicious enough to wow a crowd. Enter this Chocolate Pecan Black Bottom Pie—the perfect blend of rich, velvety chocolate and the irresistible crunch of toasted pecans. It’s indulgent, stunning, and guaranteed to steal the dessert spotlight while still satisfying those that love a pecan pie for Thanksgiving!
A few years ago, I stumbled upon a recipe for Black Bottom Pie that completely wowed my family. Inspired by the rich chocolate layers and the nutty topping, it quickly became a tradition. I’ve added my own tweaks to make it just right for our Thanksgiving table. Trust me, you can’t go wrong with chocolate, and when paired with pecans, it’s a match made in dessert heaven.
Chocolate Pecan Black Bottom Pie
Ingredients
For the pie filling
- 3 large eggs
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 3/4 cup corn syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup melted unsalted butter slightly cooled
- 3/4 cup pecans roughly chopped
- 1/4 cup walnuts for added texture (optional)
- 4 ounces shaved dark chocolate 70% cocoa, fair trade recommended
- 16 pecans, whole for topping the pie
- whipped cream topping for pie (optional)
- 1 pie crust
Instructions
- Prepare the crust: Par-bake your favorite crust or try my buttery pie crust linked below.
- Mix the filling: In a small bowl, beat the eggs until just combined. In a medium bowl, whisk the granulated and brown sugar together. Slowly add the eggs, mixing well. Stir in the maple syrup and vanilla.
- Incorporate the butter: Gradually add melted butter, whisking until smooth. Fold in chopped nuts gently with a spatula.
- Assemble the pie: Sprinkle shaved chocolate over the bottom of the pre-baked crust. Pour the filling over the chocolate, then arrange extra pecans on top for decoration.
- Bake: Place in a preheated oven at 325°F. Bake for 50–60 minutes, or until the center is set with a slight jiggle.
- Cool & Serve: Let the pie cool completely before slicing. Serve as is or with a dollop of whipped cream.
Flaky Buttery Pie Crust
To get started, you’ll need a 9-inch pie crust as the base for this indulgent dessert. You can use a store-bought crust for convenience or make your own for that buttery, homemade touch. If you’re up for it, check out my favorite pie crust recipe for a foolproof option that pairs perfectly with the rich chocolate and nutty filling. Either way, this pie is sure to impress!
Tips for the Perfect Chocolate Pecan Pie
- If you’re short on time, the filling can be prepped a day in advance and refrigerated.
- Use high-quality dark chocolate for a deeper, more luxurious flavor.
- Toast the nuts beforehand to enhance their nuttiness.
Why You’ll Love This Black Bottom Pie Recipe
This Chocolate Pecan Black Bottom Pie is the perfect alternative to classic Thanksgiving desserts. It’s unique, decadent, and guaranteed to satisfy both chocolate lovers and pie traditionalists alike. Plus, with simple ingredients and an approachable process, it’s a dessert anyone can tackle.
If you try this recipe, I’d love to see your creations! Snap a picture and tag me on Instagram @TineAndTumbler. Let me know what you think and if you have any fun variations to add!