Black-Bottomed Pecan Pie

Chocolate, Desserts, Holiday, Pie

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


Hello, sweet friends. I’m currently in London, eating and walking, hoping and praying I see a corgi. A cab driver informed me that he’s never seen a corgi in real life and that made me very sad for him. I think corgi-spotting will be unlikely.

This pie is the first of the handful of pies I’ll be sharing this weekend. And at the very end of the week, I’ll be doing a lil’ round-up of my favorites of all-time. There are quite a few pies on this blog.

First up: Black-Bottomed Pecan Pie…with NO CORN SYRUP.

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

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

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

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

Corn syrup is a bit of a bad word. We all try to avoid it. I took my ratios from last year’s Walnut Angostura Pie and applied them to this pecan pie.

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!)

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

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Serving Size: 6 TO 8 - 1 (nine-inch) pie


  • 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 salt
  • 3 large eggs
  • 2 1/2 cups pecans (wholes and halves)
  • To serve, whipped cream and/or vanilla ice cream


  • 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.


*Make ahead tips: 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
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  • Avatar
    Reply Kristina November 16, 2015 at 2:17 am

    Oh my, that ganache layer! This is great. I really have to make a chocolate pie once, I never did it before. This one sounds delicious, pecans are my favourite nuts and chocolate is, well, chocolate.

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    Reply Tori November 16, 2015 at 3:08 am

    This looks incredible! I’ve always felt pecan pie would be that much better with chocolate involved but I’ve never done it. I have to make this over the holidays and I’m also a huge fan of the no-corn syrup part!

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    Reply Medeja November 16, 2015 at 3:34 am

    This pie looks so fantastic! I would love a slice.

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    Reply Heather November 16, 2015 at 5:03 am

    This pie looks amazing!

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    Reply Abby @ The Frosted Vegan November 16, 2015 at 6:17 am

    Oh this PIE! Also, I’m super jealous of your adventures in London and just about died of jealously that you got to go to the Downtown Abbey place (<–super vague but you know what I mean). Safe travels and have a wonderful rest of your trip!

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    Reply Madleine November 16, 2015 at 6:22 am

    This pie. OMG. I think I need to make this for Thanksgiving. Yum!!!

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    Reply Cynthia November 16, 2015 at 7:11 am

    How much burbon would you suggest adding?

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    Reply Erika November 16, 2015 at 7:24 am

    This pie looks amazing, especially with that dark chocolate in each slice.

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    Reply Krystal // The Krystal Diaries November 16, 2015 at 8:19 am

    I’ve never been very interested in trying pecan pie but your version with chocolate I would definitely try!

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    Reply Linda | The Baker Who Kerns November 16, 2015 at 8:46 am

    NEVER seen a Corgi??!?! Oh that poor, poor man. I saw a corgi on my way to the subway this morning and it already made me feel loads better about this Monday morning. That chocolate ganache bottom looks delicious. I’m so happy I can also have chocolate on Thanksgiving as well!

  • Avatar
    Reply Kari November 16, 2015 at 2:10 pm

    This looks so delicious! Good luck spotting a corgi! They always make me smile.

  • Avatar
    Reply Bella November 16, 2015 at 2:35 pm

    I love pecan pie its the best pie on this planet!!

  • Avatar
    Reply Michelle @ Hummingbird High November 16, 2015 at 6:07 pm

    Your pie crust game is killer.

  • Avatar
    Reply Ashlae November 18, 2015 at 6:05 am

    That picture of you shaping what eventually became the crusty edge of the pie.. !!!!!!! OMG I WANNA PUT MY FACE ON IT. It looks SO soft and pillow-y. You got mad skillz, babe.

    • Adrianna Adarme
      Reply Adrianna Adarme November 18, 2015 at 9:18 am

      Hahaha. Supple. Shit is supple. Thanks girlfriend.

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    Reply Laura (Blogging Over Thyme) November 18, 2015 at 11:12 am

    Dreamy!!! I’ve been looking for a third pie recipe for next week (I’m definitely making apple and a butternut squash pie), and I think I’m going to make this!!!! Yep, yep.

    Have a great time in London! No corgis?! Whaaaa? I’ve definitely seen Corgis before in London.

    • Adrianna Adarme
      Reply Adrianna Adarme November 18, 2015 at 11:16 pm

      YAASSS! Do it girlfriend. Let me know how it goes. I’m so excited for next week!

  • Reply Thursday Things 11.19.15 - just j.faye November 19, 2015 at 12:40 pm

    […] bittersweet chocolate pumpkin tart, caramel apple crumble pie, salted bourbon pecan pumpkin pie, black bottomed pecan pie, sweet potato pie with pecan topping, pear almond tart, or caramelized pear and hazelnut crumble […]

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

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

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

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

    • Adrianna Adarme
      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!

      • Avatar
        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!

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

    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!

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    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!

  • Avatar
    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.

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

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

  • Avatar
    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?

    • Adrianna Adarme
      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.

  • Avatar
    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!

    • Adrianna Adarme
      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!

      • Avatar
        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!

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