Stephen Pyless Black Bottom Pecan Pie Recipes

BLACK BOTTOM PECAN PIE

Black Bottom Pecan Pie image

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

Ingredients

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

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

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