Black Bottom Pecan Pie

Black Bottom Pecan Pie
Prep Time
30 min
Cook Time
8 servings

Black Bottom is named after the dark and swampy lands along the Mississippi river. The Black Bottom Pecan Pie is one of the most popular pies in the bakery!



Basic Chocolate Crust

cup cold butter, cut into ½" pieces
1 ⅓
cups all-purpose flour
cup pastry flour
cup cocoa powder
cup icing sugar
tsp salt
cup water

Pecan Pie Filling

cup granulated sugar
cup brown sugar
tsp salt
cup corn syrup
cup whipping cream
tsp vanilla
cup brandy
cup butter, melted
1 ½
cups pecan halves

Pecan Pie Topping

cup whipping cream
oz semisweet chocolate, coarsely chopped
Tbsp corn syrup


Step 1

Preheat the oven to 375ºF.

Step 2

Using a food processor or a pastry blender and a large bowl, combine the butter, flour, pastry flour, cocoa, icing sugar and salt until crumbly and beginning to clump.

Step 3

Add in water and combine until mixture just comes together. Do not over process.

Step 4

Press into a 10 x 1 1/4 inch flan pan with removable bottom.

Step 5

Chill the dough in the fridge for 30 minutes.

Step 6

Fill pan with foil and beans or pie weights.

Step 7

Bake for 15 minutes until firm. Remove the foil and continue baking for 10 more minutes.

Step 8

Let pie crust cool and prepare the filling.

Step 9

Preheat oven to 350°F.

Step 10

Using a large bowl and electric mixer or whisk, beat the eggs, both sugars, salt and syrup together until combined but not frothy.

Step 11

Stir in the whipping cream, vanilla, brandy, melted butter and pecans.

Step 12

Pour mixture into the prepared crust.

Step 13

Bake for 50 to 60 minutes until the filling is set and slightly puffed in the centre.

Step 14

Remove from oven and let pie cool completely.

Step 15

On medium heat in a small saucepan bring the whipping cream to a gentle boil.

Step 16

Remove the pan from heat and stir in the chocolate until it melts completely.

Step 17

Let the mixture sit for 10 minutes.

Step 18

Add the corn syrup and stir until smooth.

Step 19

Allow mixture to cool and slightly thicken, but it should stay very shiny.

Step 20

Using a teaspoon, dot the topping over the cooled pie and swirl decoratively.

Step 21

Serve the pie at room temperature or slightly chilled.

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