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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
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, melted
1 1/2 cups pecan halves
Topping:
1/2 cup whipping cream
4 oz semisweet chocolate, coarsely chopped
1tbsp corn syrup
For the Crust: Preheat the oven to 375. Prepare the pastry as directed. Cool completely before filling.
For The Filling: Reduce the oven temperature to 350 degrees. Using an electric mixer or whisk, beat the eggs, both the sugars, salt and syrup until combined but not frothy. Stir in the whipping cream, vanilla, brandy, melted butter and pecans. Pour into the prepared crust. Bake for 50 to 60 minutes, until the filling is set and slightly puffed in the center. Cool completely before topping.
For The Topping: Place a small saucepan over medium heat, and cook the cream until bubbly. Remove from the heat, stir in the chocolate and let sit for 10 minutes. Add the corn syrup and stir until smooth. Allow to cool until slightly thickened but still very shiny.
Using a tsp, dot the topping over the cooled pie and swirl decoratively. Serve at room temperature or slightly chilled. Store refrigerated for up to 5 days.
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BLACK BOTTOM CHOCOLATE PECAN PIE
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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
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, melted
1 1/2 cups pecan halves
Topping:
1/2 cup whipping cream
4 oz semisweet chocolate, coarsely chopped
1tbsp corn syrup
For the Crust: Preheat the oven to 375. Prepare the pastry as directed. Cool completely before filling.
For The Filling: Reduce the oven temperature to 350 degrees. Using an electric mixer or whisk, beat the eggs, both the sugars, salt and syrup until combined but not frothy. Stir in the whipping cream, vanilla, brandy, melted butter and pecans. Pour into the prepared crust. Bake for 50 to 60 minutes, until the filling is set and slightly puffed in the center. Cool completely before topping.
For The Topping: Place a small saucepan over medium heat, and cook the cream until bubbly. Remove from the heat, stir in the chocolate and let sit for 10 minutes. Add the corn syrup and stir until smooth. Allow to cool until slightly thickened but still very shiny.
Using a tsp, dot the topping over the cooled pie and swirl decoratively. Serve at room temperature or slightly chilled. Store refrigerated for up to 5 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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