Black-Bottomed Pecan Pie

Chocolate, Desserts, Holiday, Pie

Black-Bottomed Pecan Pie (with no corn syrup!)

Black-Bottomed Pecan Pie is a delicious twist on a classic pecan pie. This recipe is chocolate-y and SO delicious.

This pie has zero corn syrup. I know a lot of people are super finicky when it comes to corn syrup. I actually don’t mind it since I don’t eat it every single day. But this recipe is made with brown rice syrup and it’s just as delicious!

Black-Bottomed Pecan Pie (with no corn syrup!)

Black-Bottomed Pecan Pie (with no corn syrup!)

The best part about this pie is the chocolate bottom. A bit of ganache is made by pouring hot heavy cream over chunks of dark chocolate. After a bit, it’s all mixed until very smooth. The chocolate is added to the base of the pie crust and then it goes in the freezer.

The freezer bit makes it so the chocolate becomes hard. This makes pouring the filling on top WAY easier. The two stay separated.

Black-Bottomed Pecan Pie (with no corn syrup!)

Black-Bottomed Pecan Pie (with no corn syrup!)

How to Make Black-Bottomed Pecan Pie

– Roll out the homemade pie crust or store-bought pie crust and fit it into your pie dish.
– Time to make the ganache. I like to make ganache the easiest way possible, which means warming up heavy cream and pouring it over chocolate. Let it sit and then whisk together. So simple!
– Add it to the bottom of the pie crust and transfer it to the freezer until it turns solid.
– Mix up the filling ingredients (not including the pecans!). This is the part where people get confused. We’re adding the pecans to the pie crust by themselves.
– Add the pecans to the set pie crust.
– Pour the filling mixture it and brush the edges of the pie crust with egg wash.
– Transfer to the oven to bake for about

Black-Bottomed Pecan Pie (with no corn syrup!)

And then it bakes. that’s it. In the world of pie, this is a pretty easy one because:

A: There’s no blind-baking. I learned recently that I hate blind-baking. It adds one more step to an already long process.
B: You could in theory use a store-bought crust and it’d be SUPER QUICK.
C: In the “Notes” of the recipe, you’ll find my tips to make the components way ahead of time.

Black-Bottomed Pecan Pie (No Corn Syrup!)

Black-Bottomed Pecan Pie

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5 from 4 votes
Prep Time: 20 minutes
Cook Time: 50 minutes
Chilling Time 2 hours
Total Time: 3 hours 10 minutes
Serving Size: 6 TO 8 - 1 (nine-inch) pie
Calories: 234kcal
Black-Bottomed Pecan Pie recipe is chocolatey twist on a classic pecan pie. This recipe has no corn syrup thanks to brown rice syrup.

Ingredients

  • 1 store-bought or homemade pie crust
  • 4 ounces dark chocolate
  • 1/4 cup heavy cream
  • 1 1/4 cups light brown sugar
  • 6 tablespoons unsalted butter, cut into cubes
  • 3/4 cup brown rice syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 2 1/2 cups pecans (wholes and halves)
  • 1 large egg (for egg wash) , beaten
  • Whipped cream and/or vanilla ice cream, for serving

Directions

  • Preheat to 350 degrees F. 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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

To Make Ahead:
Make the crust the night before. Make the filling the night before and keep it in the fridge in a bowl. Make the ganache the night before and then just before pouring it in, warm in the microwave for a minute or so, just until melted. Assemble just before baking.
Recipe for a single pie crust, click here
Equipment: 
 
CourseDessert, Holiday
CuisineAmerican, Thanksgiving
Keywordblack bottom pecan pie, choc pecan pie, chocolate pecan pie, homemade pecan pie
Serving: 6g | Calories: 234kcal
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

If you make this, let me know on Instagram! 

More Pie Recipes to Make: 

Classic Apple Pie

Asian Pear Pie

Butterscotch Pumpkin Pie

Marbled Pumpkin Cheesecake Pie

Miso Caramel Apple Pie

Pie Crust 101

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35 Comments

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  • Reply Serene November 24, 2017 at 9:35 am

    I made this for Thanksgiving and it was delicious but very, very sweet. I’d already cut the sugar down to 1 cup instead of 1 1/4- any tips for further cutting back on sweetness without completely messing with the texture of the filling? Thanks!

    • Reply Adrianna Adarme November 24, 2017 at 10:10 am

      did you use brown rice syrup? or corn syrup? the brown rice syrup is definitely less sweet. you need the brown sugar in there to make the pie sliceable, unfortunately. if you decrease the brown sugar to say 1/2 cup, it may not be sliceable. but that might be ok!

      • Reply Serene December 19, 2017 at 4:05 pm

        Thank you so much for the response… Sorry it took me so long to respond! I did use brown rice syrup, and at 1 cup it was still very sliceable, so I will try 3/4 cup next time and see how it goes. I do think it tasted less sweet the next day when it had been refrigerated. We ate it on Thanksgiving Day at room temp. It was so, so delicious – definitely making it again!

  • Reply Mattea November 20, 2017 at 8:27 pm

    I was wondering if its possible to use this recipe but in bar form. So, a shortbread crust but with the chocolate and pecan fillings? Being that you bake shortbread before adding the filling and baking again, do you think I can still bake the shortbread crust, add the ganache and the filling and bake it just as you did in the recipe?

    • Reply Adrianna Adarme November 20, 2017 at 8:40 pm

      Ahh yes I do. This should work for something like that because the pecan part really sticks together! And that order should work great.

  • Reply Jeanette Bailey November 18, 2017 at 2:48 pm

    5 stars
    I am making this for thanksgiving, along with two other of your pies! Can I ask which brand of rice syrup you used?

  • Reply TerriSue November 18, 2017 at 12:26 pm

    I am with you on corn syrup. I have been making my pecan pie with pure maple syrup for over 30 years now. It is wonderful. When I use maple syrup in baking i usually use grade B syrup. You get more of a maple punch that way. It’s also cheaper! When I substitute out corn syrup I go with the Brits and use Golden Syrup. I have never had a failure doing it. I am going to try your pie this Thanksgiving. I know my husband and son would like the chocolate twist on it.

  • Reply Lucy January 12, 2016 at 10:30 am

    Hi Adrianna! Happy new year! I made this pie over the weekend. I followed the directions closely and ended up keeping the pie in the oven for about 60 minutes due to the middle seeming very jiggly. I then took it out and let it set for about 45 minutes. And then I cut into it and it was VERY runny. It seemed the chocolate layer and sugaring mixture just didn’t set right. Do you know why this could have been? I did make my own crust and that turned out good so I consider that a win!

  • Reply Adrianna S November 26, 2015 at 4:27 pm

    5 stars
    This was so good, made it for thanksgiving dinner and everyone loved it! I was kinda iffy on the brown rice syrup but it was yummy. Thanks for the recipe!

  • Reply sam November 25, 2015 at 10:56 am

    what do you recommend as a brown rice syrup substitute? cant find it anywhere! thanks!

    • Reply Adrianna Adarme November 25, 2015 at 11:41 am

      you can use light corn syrup! the substitution ratio is 1:1–it’ll be slightly sweeter but still taste AWESOME!

      • Reply sam November 25, 2015 at 11:44 am

        Awesome! Thank you so much! Especially for the quick reply! Hope you have a great Thanksgiving!

  • Reply Caitlin November 19, 2015 at 1:30 pm

    Added to my Turkey Day list! Would you suggest cooling overnight on the counter?

    • Reply Adrianna Adarme November 20, 2015 at 9:42 am

      Yes, on the counter is great. I covered mine with a clean kitchen towel because I’m paranoid about a fly landing on it or something. Haha.

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