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!
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.
Are you a corn syrup hater? You probably are. Everyone is and I get it. I do.
Since I use it so sparingly, I’m not that weird about it. There are some instances when it offers results that are pitch perfect. Examples: Fudge sauce (the sheen that corn syrup provides is dreamy) and marshmallows (man, oh man, it’s just a must).
I do hate corn syrup in ice cream. Oh good gracious. I can actually taste the acid in the corn syrup in the back of my throat. It’s awful. A lot of ice cream makers have started to include corn syrup because it provides such a glorious and smooth texture to ice cream. I get it. I do.
But there are other instances where corn syrup can easily be swapped out and I take those opportunities any chance I get. Namely, pecan pie. And in this case, walnut pie…with bitters because YAAASSSS!