Black Bottom Pecan Pie
One Sarcastic Baker recipe - American
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/4 Cup All-purpose flour ((150 g / 5 oz))
- 1/4 tsp Sea salt
- 1 Stick Unsalted butter, cut into 1/2" cubes ((113 g / 4 oz))
- 1/4 Cup Ice water ((60 ml / 2 oz))
- 2/3 Cups Chopped dark chocolate ((113 g / 4 oz))
- 1/3 Cup Heavy cream ((80 ml / 2.5 oz))
- 2 1/2 Cups Pecan halves ((320 g / 12 oz))
- 5 TBS Unsalted butter, melted ((70 g / 2 1/2 oz))
- 1 Cup Dark Brown Sugar ((212 g / 7 oz))
- 1/3 Cup Maple syrup ((91 g / 3 oz))
- 3 Large Eggs
- 1 Large Egg yolk
- 3 TBS Heavy cream
- 2 tsp Vanilla extract
- 1 tsp almond extract
- 1/2 tsp Fine sea salt
- 1/2 tsp Groud cinnamon
Instructions
- 1
Make the pie crust
- 2
Place flour and salt in a large bowl and add the cubes butter. Toss to cover the butter with flour.
- 3
Using a pastry cutter (or your hands), cut the butter into the flour until is the size of small peas.
- 4
Sprinkle the water and use a rubber spatula to distribute the water evenly until you can press the mixture into a dough.
- 5
Drop the mixture on a clean surface and use your hand to press it into a disk.
- 6
Cover with plastic wrap and let cook for a minimum of 1 hour, preferably over night.
- 7
Remove dough from the refrigerator and roll it into a 12" circle.
- 8
Line the rolled dough on top of a 9" pie dish and press crimp the edges. Place back in the refrigerator while you warm up the oven.
- 9
Preheat the oven to 425F and place a large baking pan lined with parchment paper at the bottom rack of the oven.
- 10
When the oven is ready, remove the pie crust from the refrigerator and use a fork to prick the bottom and sides of the crust. Grease a large piece of aluminum foil , place it on top of the pie crust, and fill it with pie weights.
- 11
Bake for 15-17 minutes then remove the pie weights and foil and bake for 3 minutes more.
- 12
Remove from the oven and allow to cool while you make the filling.
- 13
Bring the heavy cream to a boil then pour it over the chopped chocolate. Let set while it melts the chocolate for 2-3 minutes then mix until smooth.
- 14
In a large bowl, place the melted butter, maple syrup, brown sugar, eggs, egg yolk, heavy cream, salt, cinnamon and extract and mix until smooth.
- 15
Evenly spread the chocolate mixture on top of the pie crust then sprinkle the pecan halves.
- 16
Pour the custard mixture and bake for 40-45 minutes at 375 over a baking pan.
- 17
The pie is ready when the sides are firm and the middle is slightly jiggly.
- 18
Remove from the oven and let cool completely before serving.