CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

CARAMEL-PECAN BLACK BOTTOM PIE

Shelly's
recipe box

Printview my recipes
this recipe viewed 20 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Pies - Cream and Custard
    Prep Time:       Cook Time:       Total Time:  

Crust
1 1/3 cup sifted flour
3 tbsp sugar
1/4 tsp salt
7 tbsp cold unsalted butter, cut into ½-inch pieces
2 tbsp ice water
1 large egg yolk
1/2 tsp vanilla extract

Filling
2 tbsp brandy
1/2 tsp vanilla extract
1 tsp unflavored gelatin
5 oz. bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2-cup sugar
3 tbsp cornstarch
1/4 tsp cornstarch
2 cup half and half
4 large egg yolks

Topping
2/3-cup sugar
1/3-cup water
1/2 cup plus 1 tbsp whipping cream
1/4 cup (1/2 stick) unsalted butter
1 cup toasted pecans, chopped


For crust: Combine flour, sugar and salt in processor. Add butter and blend using on/off turns until mixture resembles coarse meal. Beat water, egg yolk and vanilla together in small bowl. Add egg mixture to processor and process until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Dough can be prepared up to 2 days ahead. Let dough stand at room temperature to soften slightly before continuing.)

Position rack in center of oven and preheat to 350. Lightly butter 9-inch-diameter pie pan. Roll dough out on floured surface to 13-inch round. Transfer to prepared pan. Fold edges under and crimp to form high fluted edge. Freeze until firm, about 15 minutes. Line crust with foil and fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Pierce bottom of crust until golden brown, about 20 minutes. Cool on rack.

For filling: Combine brandy and vanilla in small bowl. Sprinkle gelatin over and let stand 10 minutes. Place chocolate in medium bowl. Mix sugar, cornstarch and salt in heavy medium saucepan. Gradually whisk half and half and egg yolks into sugar mixture. Cook over medium-high heat until custard is thick and smooth and begins to boil, whisking constantly, about 3 minutes. Quickly add 1 1/4 cup custard to chocolate. Stir until chocolate melts and mixture is smooth. Add brandy and gelatin mixture to remaining hot custard. Stir until gelatin dissolves. Spread chocolate filling in crust. Spread brandy filling over. Refrigerate uncovered until pie is completely cool.

For topping: Heat sugar and water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and boil, without stirring, until mixture is deep amber, brushing down sugar crystals from sides of pan with wet pastry brush, about 11 minutes. Remove from heat and add cream (mixture will bubble up). Add butter and stir until smooth. Stir over low heat until color deepens and caramel thickens slightly, about 3 minutes. Mix in pecans. Transfer to small bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes. Spoon topping over brandy layer. Chill pie until topping is set, about 2 hours.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Black Bottom Chocolate Pecan Pie
   by sgre52160



1 Single Crust Pastry Filling: 4 eggs 1/2 cup sugar 3/4 cup brown sugar 1/2 tsp salt 2/3 cup corn syrup 2/3 cup whipping cream 1 tsp vanilla extract 1/3 cup brandy 1/4 cup butter




Black Bottom Pecan Praline Bars
   by sgre52160



For the brownie layer: 8 tbsp (1 stick) unsalted butter 4 ounces unsweetened chocolate (see note below) 1 cup plus 2 tbsp sugar 1 tsp pure vanilla extract 1/4 tsp salt 2 large eggs, cold 1/2 cu




Black Bottom Pecan Pie With Whiskey Sauce
   by sgre52160



1 teaspoon sugar 1 ounce bittersweet chocolate, chopped 5 teaspoons whipping cream 9 tablespoons brown sugar 3/4 cup light corn syrup 2 teaspoons vanilla extract 5 teaspoons bourbon 3 large eg




Caramel-pecan Tart With Variation For Caramel Pecan Bars
   by sgre52160



3 1/2 cups coarsely chopped pecans 2 cups flour 2/3 cup powdered sugar 3/4 cup butter, cubed 1/2 cup firmly packed brown sugar 1/2 cup honey 2/3 cup butter 3 tbsp whipping cream Prepar




Black Bottom Pie
   by sgre52160



Chocolate Wafer-Crumb Crust (favorite recipe) 1 tsp unflavored gelatin 2 tbsp cold water 11/2 cups milk 3/4 cup sugar 4 large egg yolks 2 (2 oz) squares unsweetened chocolate, melted 1/2 tsp va





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.