Black Bottom Pecan Pie

I’m not typically a pie for dessert type of person, so when I do get down with the rolling pin and pie crust thing, it’s usually because I’ve found something pretty special to motivate me.  In this case it was a dark chocolate crust, a semi sweet black bottom, and some bourbon, spiffing up a pecan pie in all the right ways.  I love the colors and textures in this pie…the pecans get super crisped, and the filling is the silkiest pecan pie filling I’ve ever had.  The little bit of bourbon lingers in every bite, and that chocolate crust just adds drama.

dark chocolate pie crust

The crust is a showstopper all by itself, and it proved no more difficult to make than a regular crust, just a little messier is all.  I think it adds a fun touch.

Black Bottom Pecan Pie with chocolate crust

The black bottom is a layer of semi sweet chocolate chips.   I expected them to create an even layer of chocolate at the bottom of the pie, but they ended up migrating here and there during the cooking…no worries though, it all gets mixed up in your mouth eventually anyway :)

Black Bottom Bourbon Pecan Pie 2

The pecans do cost a bit, and you need almost 10 oz for this pie.  If you want to decorate the top with the halves, they are the priciest of all.  You could, i guess, use chopped nuts and skip the arranging, but it won’t be nearly as good looking.

Black Bottom Bourbon Pecan Pie

Black Bottom Bourbon Pecan Pie

Black Bottom Bourbon Pecan Pie

Ingredients

    dark chocolate crust
  • 1 cup flour
  • 2 Tbsp sugar
  • 2 Tbsp unsweetened cocoa
  • 1/4 tsp salt
  • 2 1/2 Tbsp shortening
  • 2 Tbsp cold butter
  • ice water
    pie
  • 1/4 cup bourbon
  • 1/4 cup cornstarch
  • 3 eggs
  • 1/2 cup light corn syrup
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, melted and slightly cooled
  • approximately 10 oz pecan halves
  • about 6 oz or a good cup of semi sweet chocolate chips

Instructions

  1. Set oven to 350F
  2. First make the crust. Put the flour, sugar, cocoa and salt in the bowl of a food processor. Pulse a few times to combine.
  3. Break up the shortening and butter into smaller pieces and drop into the bowl. Pulse maybe 10 times more until the mixture is crumbly and the butter and shortening are well distributed.
  4. While the machine is running, drizzle in the ice water, and stop just when the dough comes together. Stop the machine and feel the dough, if it comes together when pressed between your fingers, it's ready.
  5. Turn the dough out on a lightly floured surface and bring together with your hands into a flat disk. Wrap in plastic and refrigerate for 30 minutes.
  6. Roll the dough out on a floured (in this case I used more cocoa) surface. Fit the dough into your 9" pie pan and trim the edges. Put the crust back in the refrigerator while you prepare the filling.
  7. For the filling, whisk together the bourbon and the cornstarch in a mixing bowl. Whisk in the eggs, and then the corn syrup and sugar.
  8. Chop enough of the pecans to make 1 cup.
  9. Stir in the melted butter and the chopped pecans.
  10. Take the pie crust out of the fridge and cover the bottom with the chocolate chips.
  11. Pour the filling over the chips. Arrange the remaining pecan halves over the entire top of the pie.
  12. Bake for about an hour until bubbling and puffed on top. TIP: I usually lay a piece of foil loosely over the top to prevent too much browning...I think the pecans look better when they aren't dark brown. Let the pie cool on a rack before cutting.

Notes

Crust from Saving Room for Dessert and the pie was adapted from Saveur

http://theviewfromgreatisland.com/black-bottom-bourbon-pecan-pie/

decadent black bottom pecan pie

I don’t promise it will cut neatly and cleanly, in fact you’ll end up with lots of deep chocolate crumbs, shards of crisp pecans, and sticky filling everywhere…but I DO promise it will be fabulously delicious.

All the best flavors in one pie!

And I highly recommend a scoop of vanilla bean ice cream or whipped cream to go along with it, and I’m really kicking myself for not photographing it that way.

Black Bottom Bourbon Pecan Pie

If you love pie, check out last Sunday’s post, PIE TALK! 

 

 

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32 Responses to Black Bottom Bourbon Pecan Pie

  1. Christine severy says:

    I followed the recipe for this pie exactly and it was still runny in the middle. Can you suggest a solution

  2. Boomdog02 says:

    How far in advance can it be made?

  3. Zandra says:

    Want to get started on all the receipe’s you have made. Can’t wait to try the Black Bottom Bourbon Pecan Pie.

  4. Stella says:

    I just made it for thanksgiving yesterday Oct 12/15 and was a hit others brought other pies but this one finished first. Great , amazing and just wow have to make it again cause I only had a small piece. Thanks for sharing have to say the the best ever . Love it ?? chocolate crust all the way

  5. Kim R says:

    Is there a substitute that can be used in place of the bourbon? Don’t like bourbon, but the rest of the pie looks amazing!

  6. lizzy says:

    Love TVFGI, thanks Sue,
    a question…
    Does ‘espresso powder’ mean coffee beans finely ground for espresso?
    Thanks,
    Lizzy

  7. sally says:

    This looks to die for. Must try for the New Year..going to Oregon to celebrate. Nice treat for the big game day along with all the snacks.

  8. Lisa says:

    I don’t use shortening. If I am using butter for the entire crust, is there an adjustment that needs to be made in the total amount, or do you think a 1 for 1 substitution is ok for the shortening portion?

  9. I love the black bottom and the chocolate crust. Sounds delicious.

  10. […] The View From Great Island, black bottom bourbon pecan pie – a whole new way to enjoy bourbon and I cannot resist dark […]

  11. Mimi says:

    wow. my teeth hurt just looking at this pie! But what a fantastic recipe!!!!

  12. We have such a weakness for pecan pie. This one is beyond delicious looking, LOVE that black bottom!

  13. That looks so amazing that I’m pinning it now! :D I really want to make this-love the idea of a dark chocolate crust and a layer of chocolate :)

  14. Rosa says:

    A fabulous pie! So irresistible and addictive.

    Cheers,

    Rosa

  15. I love the chocolate crust, and bring on the bourbon and pecans – a fabulous pie!

  16. Barbara says:

    Wow, Sue! That’s a triple threat chocolate pecan pie. It looks totally decadent and divine. Love the way you’ve taken the ordinary pecan pie to new heights. That crust is to die for. Copied the recipe already. Hope you have a wonderful Thanksgiving!
    (I’ve got your wild rice salad on my list for a Christmas lunch for my daughter. Right up our alley.)

  17. Elizabeth says:

    Bourbon, chocolate and pecans? I’m in. I’d get my dad to send some pecans from Georgia, but I don’t think I can wait that long to make this.

    • Sue says:

      Oooh, I bet those pecans are good, I’m amazed at the difference between the chopped nuts you get in the baking aisle, vs fresh from the shell — Georgia pecans must be the ultimate!

  18. Pecan pie is one of my favourites but you have out done yourself with this one. Chocolate pastry, chocolate chips – I bet this tastes special. What a good idea to roll your pastry in cocoa instead of flour – genius!

    • Sue says:

      Hey Denise! I’ve had that issue when I roll out dark chocolate cookies, too, the flour really ruins the look of that great chocolate.

  19. This looks absolutely amazing. Stumbling!

  20. cheri says:

    Hi Sue, this has to be my most favorite of all pies, love the chocolate crust, such a nice touch.

  21. All my favorite things in one pie! Wonderful creation Sue – love the chocolate crust and the chips and the crispy pecans – drooling now!

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