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.
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.
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 PiePrint
- 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.