Black-Bottom Pecan Pie | Midwest Living

Black-Bottom Pecan Pie

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Black-Bottom Pecan Pie

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  • Makes: 8 servings
  • Prep 30 mins
  • Bake 1 hr to 1 hr

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Ingredients

  • 1/2 15 - ounce package rolled refrigerated unbaked pie crust (1 crust)
  • Filling
  • 3 tablespoons butter or margarine, softened
  • 3/4 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 teaspoon vanilla
  • Topping
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup light-color corn syrup
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon vanilla
  • 1 cup pecan halves

Directions

  1. Preheat oven to 350 degree F. Let pie crust stand according to package directions. Unroll pie crust; place into a 9-inch pie plate. Fold pie crust under and flute edges.
  2. For filling: In a medium bowl, beat the 3 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar, cocoa powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the 2 eggs and 1/2 teaspoon vanilla until combined. Pour filling into crust. Cover edge of pie with foil to prevent overbrowning.
  3. Bake for 20 minutes or until top of filling is set. Remove pie from oven.
  4. For topping: In a medium bowl, lightly beat the 2 eggs with a fork. Stir in the 1/2 cup sugar, corn syrup, flour, the 1 tablespoon melted butter and the 1 teaspoon vanilla; mix well. Stir in the pecans.
  5. Carefully spoon the topping over the filling. Return pie to oven. Bake for 25 minutes. Remove foil. Bake for 15 to 20 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill within 2 hours. Makes 8 servings.

Nutrition Facts

(Black-Bottom Pecan Pie)

Servings Per Recipe 8, carb. (g) 57, Trans fatty acid (g) 0, Fat, total (g) 25, chol. (mg) 123, Polyunsaturated fat (g) 4, fiber (g) 2, sodium (mg) 264, sat. fat (g) 8, Potassium (mg) 132, Monosaturated fat (g) 8, sugar (g) 36, cal. (kcal) 464, pro. (g) 6

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