Ingredients for Black Bottom Pecan Pie
- White Sugar
- Cocoa
- Salt
- Butter
- Vanilla
- Eggs
- Light Corn Syrup
- Pecan Halves
- Unbaked Pie Shells
- Whipped cream (optional)
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How to Make Black Bottom Pecan Pie
- **Make the Fudge Filling:** In a medium bowl, combine the following ingredients in the order listed: 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/4 teaspoon salt; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour.
- Beat with an electric mixer on medium speed until smooth and creamy.
- Pour the fudge filling into your unbaked pie crust.
- **Prepare the Pecan Topping:** In a separate medium bowl, whisk together: 1 cup granulated sugar; 1/2 cup light corn syrup; 1/4 cup (1/2 stick) unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract.
- Beat on medium speed until well combined.
- Gently stir in 2 cups pecan halves.
- **Bake:** Bake the pie at 350°F (175°C) for 20 minutes.
- Carefully pour the pecan topping evenly over the partially baked fudge layer.
- Return to the oven and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is set.
- Let the pie cool completely on a wire rack before serving. For an extra touch of indulgence, swirl a generous amount of whipped cream on top before serving.
- Enjoy this incredibly rich and rewarding pie!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
180g
Fat
73g
Carbs
25g
