Go Back
–+ servings
Print
Finished chocolate pecan black bottom pie in a baking dish, decorated with whole toasted pecans.

Chocolate Pecan Black Bottom Pie

Try this twist on Black Bottom Pie for your next holiday gathering.

Servings 1 9 inch 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 tbsp honey
  • 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

  1. Prepare the crust: Roll and press into your baking dish, refrigerate for 30 min, up to a few hours if covered. Par-bake your favorite crust or try my buttery pie crust linked below. Line crust with parchment paper and add pie weights or dried beans. Bake at 375℉ for 15 minutes. Remove pie weights and parchment paper. Poke holes in the bottom of the crust with a fork. Bake uncovered for another 7 minutes until just beginning to brown. Remove from oven and set aside.

  2. 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 corn syrup, honey and vanilla.

  3. Incorporate the butter: Gradually add melted butter, whisking until smooth. Fold in chopped nuts gently with a spatula.

  4. 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.

  5. Bake: Reduce oven temperature to 325°F. Bake the pie for 50–60 minutes, or until the center is set with a slight jiggle.

  6. Cool & Serve: Let the pie cool completely before slicing. Serve as is or with a dollop of whipped cream.