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Black-Bottom Pecan Pie

A semisweet chocolate base takes this classic pie over the top. Top with a dollop of whipped cream for a perfectly crunchy and creamy bite.

Serves 8
Ready in 70 mins
Prep time 15 mins
Cooking time 55 mins
470 calories per serving


> 1/2 (15 oz) pkg rolled pie crust, room temperature
> 1/4 cup heavy cream
> 1/2 cup semisweet chocolate chips
> 1 cup dark brown sugar
> 1/4 cup all-purpose flour
> 1 tsp ground cinnamon
> 1/2 tsp salt
> 5 tbsp whole milk
> 3 large eggs, room temperature
> 2 tsp apple cider vinegar
> 2 tsp vanilla extract
> 4 tbsp unsalted butter, melted and slightly cooled
> 1 1/4 cup halved pecans
> Whipped cream, to serve


Preheat oven to 375°F. Unroll pie crust and fit into a 9" pie plate. Trim edges of crust and crimp edges. Cover crust with aluminum foil, making sure edges are completely covered and there are no gaps between foil and crust. Fill with pie weights or dried beans. Bake 10 minutes, until just set. Carefully remove weights and foil. Bake 5 to 6 minutes, until lightly golden brown. Remove from oven and let cool.
To a saucepan, add heavy cream and bring to a boil on medium. Remove from heat and add chocolate chips. Let stand 2 to 3 minutes, then mix until smooth. Pour chocolate mixture over pie crust and spread evenly on bottom. Place pie crust in the freezer to set.
Meanwhile, in a large bowl, combine brown sugar, flour, cinnamon, and salt. Whisk in milk until combined. Whisk in eggs one at a time, adding next egg once previous egg has been incorporated. Mix in vinegar, vanilla, and butter.
Pour filling into pie crust and arrange pecan halves over top. Bake 50 to 55 minutes, until sides are firm and middle is slightly jiggly. Serve slightly warm or at room temperature. Top slices with whipped cream.


Use the leftover heavy cream to make your own whipped cream.

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