Black Bottom Pecan Pie Recipes

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BLACK BOTTOM PECAN PIE

I found this twenty years ago. Can't remember what cookbook, but I haven't come across this recipe in any other cookbook since then. So here it is. I like this as an alternative to the traditional Southern Pecan Pie.

Provided by bshemyshua

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14



Black Bottom Pecan Pie image

Steps:

  • For fudge filling:
  • In a small bowl, combine all fudge filling ingredients in the order given. Blend with an electric mixer at medium speed.Pour into unbaked pie shell.
  • For pecan topping:
  • In another small bowl, combine all ingredients except pecans. Blend with mixer at medium speed until well blended. Stir in pecans.
  • Bake at 350 degrees for the first 20 minutes. Spoon pecan topping over partially baked pie. Return to oven and bake an additional 30-35 minutes until crust is brown. Once cooled can be served as is or with a thick layer of whipped topping swirled over the top. This is a very rich pie.

Nutrition Facts : Calories 694.3, Fat 41, SaturatedFat 14.7, Cholesterol 191.8, Sodium 406.3, Carbohydrate 77, Fiber 3.2, Sugar 45.2, Protein 9.4

3/4 cup white sugar
1/4 cup cocoa
1/4 teaspoon salt
3 tablespoons butter, softened
1/2 teaspoon vanilla
2 eggs
1/4 cup white sugar
1/2 cup light corn syrup
1 tablespoon butter, softened
1 teaspoon vanilla
2 eggs
1 cup pecan halves
1 (8 inch) unbaked pie shells
1 (8 ounce) container whipped topping

BLACK BOTTOM PECAN PIE WITH CHOCLATE RUM MOUSSE

Make and share this Black Bottom Pecan Pie With Choclate Rum Mousse recipe from Food.com.

Provided by Chef Jeff Albany

Categories     Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9



Black Bottom Pecan Pie With Choclate Rum Mousse image

Steps:

  • Preheat oven to 350 degrees.
  • Lightly beat together eggs, corn syrup, sugar, butter, 3 Tbs. rum, vanilla and salt. Do not over beat. Stir in pecan halves and half of the chocolate morsels (1/2 cup).
  • Pour into unbaked pie shell. Cover edges w/foil. Bake 25min. Remove foil.
  • Bake 20-25 minutes more (till knife comes out clean). Cool, then chill.
  • For chocolate rum mousse melt remaining 1/2 cup chocolate morsels over hot (not boiling) water stir until smooth.
  • Whip 1 cup heavy cream and 1 Tbs. rum until soft peaks form.
  • Gently fold in melted morsels. I add a spoonful at a time of the whipped cream into the chocolate (since the chocolate is never the right consistency for me) then fold it all together.

Nutrition Facts : Calories 478.5, Fat 27.1, SaturatedFat 8.9, Cholesterol 108.9, Sodium 279.8, Carbohydrate 53.2, Fiber 3.2, Sugar 32.9, Protein 5.8

4 eggs
3/4 cup dark corn syrup
1/2 cup sugar
1/4 cup butter, melted
4 tablespoons rum (3 for filling 1 for whipped cream)
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups pecan halves
1 cup semisweet chocolate morsel

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