black bottom chocolate pecan pie slices

Black Bottom Chocolate Pecan Pie

This chocolate pecan pie has two layers in its filling: a dark chocolate ganache for its black bottom, underneath a gooey brown sugar pecan filling. Not only does the ganache adds lots of chocolate flavor to the pecan pie, it also acts like a “seal” that prevents the pie crust from getting soggy. As a result, the pie stores really well and can be made several days ahead of serving. Once you try this black bottom chocolate pecan pie, you won’t ever go back to traditional pecan pie!

black bottom chocolate pecan pie

Why You Should Make This Black Bottom Chocolate Pecan Pie Recipe

Here are all the reasons to make this black bottom chocolate pecan pie:

This black bottom chocolate pecan pie is adapted from famed New York City pie shop, Four and Twenty Blackbirds.

If you’re interested in baking at all, you’ve probably heard about Four and Twenty Blackbirds pie shop in Brooklyn, New York. They released their first cookbook in 2014 to great critical acclaim—Food52 even dedicated a whole week to publishing their pie recipes!

I personally think Four and Twenty Blackbirds was the pie shop that made pies “cool” again. They introduced really unique and modern twists to classic pie recipes. Boring buttermilk chess pie became salty honey pie thanks to the addition of lots of honey and salt, and traditional pecan pie became this fun black bottom chocolate pecan pie!

This black bottom chocolate pecan pie is easily customizable.

One of the things I love about my take on this recipe is that it’s infinitely customizable. Snobby about your pie crust? Go ahead and swap out the store bought crust with one made from scratch. Don’t love pecans? Swap it out with your favorite nuts instead! I recommend walnuts or macadamia nuts in their place. You can’t go wrong either way!

This black bottom chocolate pecan pie recipe can fit easily into any schedule.

The recipe instructs you to bake this pie twice. First, you bake the pie crust without any filling for 30 to 35 minutes. Then, you bake it again WITH the filling for 50 to 55 minutes. Doing so ensures that the pie crust has enough time to finish baking and get extra crispy.

That being said, baking it twice means that the pie spends a lot of time in the oven. So if you don’t want to spend all that time waiting for the pie to finish baking, you can make parts of it ahead! Specifically, I like to bake the pie crust a day ahead of making the ganache and pecan filling.

This black black bottom chocolate pecan pie stores well.

I mentioned earlier that the ganache acts as a waterproofing layer between the pecan filling and pie crust, ensuring that the bottom of the pie doesn’t get soggy. Beyond that, the pecan filling also becomes more flavorful the longer it sits. The filling gets fudgier and I find that all the flavors really meld together after an overnight rest!

black bottom chocolate pecan pie close up

Ingredients and Substitutions

Now that I’ve convinced you to make this black bottom chocolate pecan pie, here’s everything you need for the recipe:

Shopping List for Black Bottom Chocolate Pecan Pie

Be sure to scroll down to the recipe card for the exact ingredient quantities:

  • a 9-inch, deep-dish frozen pie crust
  • large eggs
  • dark chocolate (between 60% to 70% cacao)
  • heavy cream
  • light OR dark brown sugar
  • all-purpose flour
  • kosher salt
  • whole milk
  • apple cider vinegar
  • pure vanilla extract
  • unsalted butter
  • pecan halves

And let’s talk about some key ingredients and potential substitutions:

A 9-inch, Deep-Dish Frozen Pie Crust

You need one 9-inch, deep-dish frozen pie crust to make this black bottom chocolate pecan pie.

Deep-Dish Frozen Pie Crust versus Regular Frozen Pie Crust

Deep-dish pie crusts ideally hold around 4 cups of volume and around 2 to 2 ½ inches deep. In contrast, regular pie crusts hold around 2 to 2 ½ cups of volume and are around 1 to 1 ½ inches deep. Store-bought pie crusts will typically specify whether or not they are “deep-dish” (but more on that shortly—not all store-bought pie crusts are created equal!). If the label doesn’t say anything, assume it’s a regular pie crust!

The Best Kind of Store-Bought Frozen Pie Crust for Black Bottom Chocolate Pecan Pie

I mentioned earlier that not all store-bought pie crusts are created equal. There’s a shockingly large variety of store-bought pie crust available. But in general, there are two kinds of store-bought frozen pie crust: the kind that comes in a sheet that you roll and shape onto your own pie pan, and the kind that already comes molded onto a disposable pie pan. To make your life easier, I recommend the latter kind that is already in the pan.

And again, find a store-bought frozen pie crust that labels itself “deep-dish” and can hold at least 4 cups of filling. But let me warn you now—some deep-dish pie crusts are LIARS! When I tried to make this with the generic “deep-dish” pie crust my supermarket sold, it wasn’t able to hold the filling. So stick with a trusted brand. I like Marie Callendar’s Deep Dish Pastry Pie Shells and Pillsbury Deep Dish Frozen Pie Crusts.

Can I use a frozen pie crust that I roll out and shape into the pie pan instead?

Yes, with reservations. First, make sure you have a 9-inch, deep-dish pie pan at home that can hold at least 4 cups of volume. Then, make sure to buy a pie dough sheet big enough to fit your pan.

Unfortunately, I don’t have any national recommendations for pie dough sheets. However, if you live in the Portland/Seattle metro areas, I recommend Grand Central Bakery’s Ready-To-Use Pie Dough.

Can I use homemade pie crust instead?

Yes, absolutely! In fact, if you have the time, I recommend doing so instead. I have a great recipe for an all-butter pie dough available in my cookbook, Weeknight Baking. You can also see a version of the recipe in this post about chocolate chess pie. The best part? You can make my pie dough in a stand mixer!

Can I use a store-bought graham cracker pie crust instead?

Yes, with reservations. You won’t need to pre bake the graham cracker pie crust for as long as the Bake Time in the recipe below. Instead, follow the Bake Time recommended by the manufacturer.

Can I use a gluten-free pie crust instead?

Yes, absolutely! But doing so will NOT make this black bottom chocolate pecan pie recipe 100% gluten-free since the pecan filling contains flour.

Dark Chocolate

You need 4 ounces (113 grams) dark chocolate (between 60% to 70% cacao) to make the ganache for this black bottom chocolate pecan pie.

Bittersweet versus Semisweet versus Dark Chocolate

Whenever I share a recipe that uses dark chocolate, many of you ask if you can use bittersweet or semisweet chocolate. Many manufacturers make chocolate bars that are specifically for baking; these are often labeled “bittersweet”, “semisweet”, or “unsweetened”. You’ll notice that “bittersweet” and “semisweet” typically don’t include cocoa percentages. That’s because there’s no official benchmark for each designation. Specifically: it’s up to the manufacturers to determine how much cocoa to use, and cacao percentages for each type will vary greatly between brands.

That’s why in my cookbook, I advise folks to ignore these bars and instead stick with the ones that list their cocoa percentages. That’s truly the only way to know what you’re getting! In a pinch, however, you can use either bittersweet or semisweet chocolate for the ganache without too much consequence.

Heavy Cream

You need ¼ cup heavy cream to make the ganache for this black bottom chocolate pecan pie.

I don’t have heavy cream. Can I use milk instead?

Technically yes. Online, you can find plenty of recipes for ganache that use milk instead of heavy cream. However, these recipes also frequently instruct you to use butter.

Why use butter and milk instead of heavy cream? Heavy cream has a higher fat content than milk. This fat content helps give ganache its signature thick and creamy texture. I’m assuming that the combination of butter AND milk makes it more similar to the fat content of cream.

So just note that if you go this route, you’ll need some extra butter to make the ganache!

Brown Sugar

You need 2 cups tightly packed light OR dark brown sugar to make the pecan filling for this black bottom chocolate pecan pie.

Light versus Dark Brown Sugar

Brown sugar is granulated white sugar with a touch of molasses to give it its signature color and flavor. Because brown sugar contains molasses, it adds more moisture baked goods than granulated sugar otherwise would.

Brown sugar is available in two varieties: light or dark. Dark brown sugar is my personal preference; because it contains more molasses, I find it to be more flavorful. However, you can use either in this black bottom chocolate pecan pie recipe without altering its flavor too much.

Can I use white sugar instead of brown sugar?

Technically yes, but I don’t recommend it. The molasses in the brown sugar helps tone down its sweetness and pairs wonderfully with the pecans, giving the whole thing a toasted, caramelized flavor. If you use white sugar, you miss out on all this flavor. The pie also tastes sweeter, somehow? It’s a pretty intense pie as it is—I don’t think it’s a good idea to make it sweeter!

Can I use coconut sugar instead of brown sugar?

Yes! Doing so will give the pie a very subtle coconut flavor.

All-Purpose Flour

You need ¼ cup all-purpose flour to make the pecan filling for this black bottom chocolate pecan pie.

Does a 1-1 gluten-free all-purpose flour work in this black bottom chocolate pecan pie?

I’m sorry, but I don’t know. I rarely bake with those types of flour replacements because they’re expensive and my household is fortunate not to have any gluten restrictions. However, if you replace the flour in this recipe with any gluten-free alternatives, please leave a comment so I can update this post accordingly!

Kosher Salt

You need ½ teaspoon kosher salt to make the pecan filling for this black bottom chocolate pecan pie.

Why You Should Use Kosher Salt When Baking

I like to use kosher salt (as opposed to table salt) when baking. Its larger crystals make it difficult to confuse with granulated sugar. However, not all kosher salts are created equal. Some kosher salts have smaller granules than others, which will result in saltier tasting baked goods.

For consistency, I recommend sticking to one brand, and one brand only: Diamond Crystal kosher salt. It’s the only brand of salt I use when I develop recipes for Hummingbird High. Why? Diamond Crystal kosher salt is one of the few 100% pure salts in the grocery store. Other brands have additives that can add unexpected flavors to your desserts.

I can’t find Diamond Crystal kosher salt. Is Morton’s Coarse kosher salt okay?

Yes, with reservations. Morton’s Coarse kosher salt granules are much smaller, denser, and crunchier than Diamond Crystal. According to this Food52 article, the two are different shapes and sizes because of how they’re made. Morton’s is made by flattening salt granules into large thin flakes by pressing them through high-pressure rollers, whereas Diamond Crystal is formed by a patented method in which “upside-down pyramids [are] stacked one over the next to form a crystal.” You can even see a visualization of the different sizes in this Cook’s Illustrated article.

Okay, but what does that mean, exactly? 1 teaspoon of Morton’s will taste saltier than 1 teaspoon of Diamond Crystal. Wild, right? So if you follow my recipes exactly as they are written but use Morton’s instead of Diamond Crystal, the results will come out saltier. In fact, sometimes they will come out TOO salty. So if you’re using Morton’s instead of Diamond Crystal, reduce the salt in the recipe by half.

Want to learn more about Diamond Crystal versus Morton’s Coarse kosher salt? Definitely check out the Food52 and Cook’s Illustrated articles I linked to above, as well as this Taste article.

I can’t find Diamond Crystal OR Morton’s Coarse kosher salt. Can I just use table salt?

Yes, with reservations. If you use table salt, you’ll need to reduce the recipe’s salt quantity by half.

If you read my little essay about Diamond Crystal and Morton’s, you learned that Diamond Crystal kosher salt granules are larger than Morton’s kosher salt granules. The same principle applies to table salt versus kosher salt. Table salt granules are much smaller than kosher salt granules. As a result, 1 teaspoon of table salt tastes much saltier than 1 teaspoon of kosher salt… simply because it can hold more granules! Wild, right?

So if you follow my recipes exactly as they are written but use table salt instead of kosher salt, the results will come out saltier. If you’re using table salt instead of kosher salt, I recommend reducing the salt in the recipe by half. 

Milk

You need 6 Tablespoons whole milk to make the pecan filling for this black bottom chocolate pecan pie.

Can I use skim, low-fat or non-fat milk instead of whole milk?

Yes, but with reservations. Skim, low-fat, and non-fat milks will lead to less flavorful baked goods!

Can I use non-dairy milk like almond milk, coconut milk, soy milk, or oat milk instead of whole milk?

Yes! You can use alternatives like almond milk, coconut milk, soy milk, and/or oat milk in this recipe without altering the results. However, be mindful that using an alternative milk with “strong” flavors (like coconut or oat milk) will impart their flavors into the pie, too. Specifically, your pie might have a subtle coconut or oat milk flavor to it.

black bottom chocolate pecan pie sliced

How To Make Black Bottom Chocolate Pecan Pie

Here are the basic steps to make black bottom chocolate pecan pie from scratch:

First, pre bake the pie crust.

  1. Prep the pie crust for pre baking. (Prep Time: <5 minutes)
    Unwrap the pie crust from its packaging and set it on a lined sheet pan. Cover the crust with foil and make sure that its crimped edges are completely covered. There should be no gaps between the foil and crust—if there are, you risk burning parts of your pie! Fill the covered pie with pie weights.

  2. Pre bake the pie crust. (Bake Time: 30 minutes)
    Bake for 30 minutes to “set” the pie crust. While the pie is baking, make your egg wash: whisk together 1 large egg white and 1 teaspoon of water. I also recommend prepping the ingredients—that is, measuring everything out—for the pumpkin pie filling at this time.

  3. Seal the pie crust with egg wash. (Work Time: 5 minutes)
    Once the pie crust is done baking for 30 minutes, set the whole thing—sheet pan with the pie full of pie weights—on a wire rack. Don’t forget to leave the oven on! Carefully use the foil to lift out the pie weights into a heatproof bowl. Be careful! Everything will be hot! Brush the bottom and sides of the pie crust with the egg wash.

  4. Finish pre baking the pie crust. (Bake Time: 5 minutes)
    Bake for another 5 minutes to “set” the egg wash. Once done, set the pre baked pie on a wire rack to cool completely.

    If you want to make your life easier, I suggest prebaking the pie a day ahead of making the ganache, pecan filling, and baking the whole thing. That way you don’t have to sit around and wait for the pie to cool!

Next, make the ganache layer.

  1. Prep the ingredients for the ganache. (Prep Time: 5 minutes)
    The ganache only has two ingredients: dark chocolate and heavy cream. Although you won’t need to prep the cream beyond measuring it out, you DO need to take the time to prep the chocolate. Specifically, you need to chop the chocolate into fairly small ¼- to ½-inch pieces. Any larger and the pieces won’t melt properly!

  2. Make the ganache. (Work Time: 10 minutes)
    Cook the cream in a small sauce pan just until it starts to boil. Immediately pour it into a shallow bowl containing the chopped chocolate. Cover with a lid (I just use an upside down plate!) for 5 minutes to trap the heat in and allow the cream to melt the chocolate.

    After 5 minutes, uncover the cream and chocolate and whisk together to make the ganache. Immediately pour it into the prebaked pie crust, using a spatula or spoon to spread it evenly across the bottom and sides of the crust. Freeze the whole thing while you make the pecan filling to allow the chocolate to set.

Then, make the pecan filling.

  1. Prep the ingredients for the pecan filling. (Prep Time: 5 minutes)
    To prep the pecan filling, measure all the ingredients out and making sure everything is at the temperature described in the recipe. That means milk and eggs that are at room temperature, and butter that’s been melted and cooled slightly so that it’s not scalding hot.

    You’ll also need to dice some of the pecan halves for the filling. I recommend chopping them up into ½- and 1-inch pieces.

  2. Make the pecan filling. (Work Time: 5 minutes)
    The pecan filling comes together SUPER quickly. First, mix together the brown sugar, flour, and salt, then the milk and eggs, then the vinegar, vanilla, melted butter, and finally, the pecans. It’s important to mix the ingredients in the order that they’re listed in the recipe. If you throw everything together in one bowl, the filling ends up pretty lumpy and has a hard time smoothening out.

Finally, assemble and bake the black bottom chocolate pecan pie.

  1. Assemble the pie. (Work Time: 5 minutes)
    Remove the pie crust from the freezer and set it on a parchment-lined sheet pan. Pour the pecan filling into the crust over the chocolate layer. Then, garnish the filling with the remaining pecan halves. The pecan halves should stay on the surface of the filling as opposed to sinking—this is what you want!

  2. Bake the black bottom chocolate pecan pie. (Bake Time: 50 minutes)
    The pie needs 50 to 55 minutes in the oven. When done, the edges of the filling should be set. But the center should wobble just EVER so slightly. Again, this is what you want! After you pull the pie from the oven, it will continue to cook and set the filling to the perfect texture.
black bottom chocolate pecan pie recipe

Recipe Troubleshooting and FAQ

FAQ: Ingredients for Black Bottom Chocolate Pecan Pie

No worries! If you can’t find deep-dish frozen pie crust, feel free to use a regular frozen pie crust. Just note that you’ll have some filling leftover. 

FAQ: Baking Equipment To Make Black Bottom Chocolate Pecan Pie

What are pie weights and why do I need to use them in this pie recipe?

Pie weights are often used when pre baking unfilled pie crusts. The pie weights keep the crust from puffing up in the center. They also help prevent the crust from sliding down the edges of the pie pan.

You can buy pie weights online; they come in many different shapes and sizes. However, similar to frozen pie crust, not all pie weights are created equal! Avoid the chains—often times, they aren’t heavy enough to keep the pie from puffing up and/or sliding down the sides of the pan. Instead, opt for the ceramic balls. I have a set of these in my kitchen!

I don’t have pie weights. What can I use instead?

Alternatively, if you don’t want to add another specialty tool to your crowded kitchen (I get it!), you can DIY pie weights with everyday ingredients and other items. Some people use dried beans and uncooked rice instead of pie weights. They claim that, after doing so, you can still cook the beans and rice to eat like you normally would! However, when I tried this trick, I noticed that both my beans and rice had a funny flavor. Maybe that’s just me, though.

So instead of using beans or rice, I instead recommend you use coins from your spare change jar. The coins won’t melt in the oven, and you can reuse the change after its cooled down.

FAQ: Black Bottom Chocolate Pecan Pie Techniques

Why do you prebake the crust?

Most custard-filled pie recipes instruct you to pre bake the pie crust before filling it. Prebaking the pie crust helps keep the crust crisp and prevents a soggy-bottomed pie. There’s also the fact that many custard fillings cook much faster than the crust itself. The crust needs extra time in the oven to really crisp up.

So in my recipe below, I add specific instructions on how to pre bake store-bought pie crust. Although most store-bought pie crusts have instructions on how to pre bake the crust, I am never satisfied by their results. I found that the crusts were never crispy or done enough! So the recipe below uses my tried and tested method of pre baking pie crust. It includes a neat trick on “waterproofing” the crust with egg wash!

Why do you brush the crust with egg wash and bake it again?

I mentioned this earlier, but brushing the crust with egg wash and baking it again creates a “waterproofing” glaze on top of the pie crust bottom. This glaze prevents the filling from seeping into the pastry crust and making it soggy!

Why do you tell me to bake the pie only until its edges are set but its center still jiggles?

It’s easy to overbake custard pie fillings. Why? They continue to bake and set, even after you pull it out of the oven! So the best way to ensure that you don’t overbake is to pull it out early. What does that mean? The edges should be set/firm, with a jiggly and wobbly center. As the pie cools, the center will continue to cook from the residual heat and eventually set to the perfect consistency!

FAQ: Black Bottom Chocolate Pecan Pie Recipe Troubleshooting

Help! When making the ganache, I poured the cream into the chocolate and waited 5 minutes like you instructed. However, when I started mixing the ingredients together, all the chocolate didn’t melt. What did I do wrong?

Several things could’ve happened here:

It could be that the chocolate wasn’t chopped finely enough. In the recipe below, I specifically instruct you to finely chop the chocolate into ¼- to ½-inch pieces. If the chocolate is too big (even ½- to 1-inch pieces), it won’t melt completely when combined with the cream.

Or it could be that you didn’t get the cream hot enough. The cream needs to be pretty hot—as close to freshly boiled as possible—when you add it to the chocolate. The cream also loses a lot of heat when you pour it into the bowl of chocolate, so make sure you cover the bowl with a lid to trap the heat in!

Or it could be that you didn’t steep the chocolate and cream for the right time. If you steep it for too short of a time, the chocolate won’t have enough time to melt. If you steep it for too long, the cream will cool down too much. Set a timer for 5 minutes—that’s the perfect amount of time to steep the ingredients together!

Finally, don’t panic. If your chocolate didn’t melt, you can fix it! Set the bowl of chocolate and cream on a saucepan filled with 1 to 2 inches of water. Make sure your bowl is heatproof, and the bottom of the bowl does not touch the water! Cook everything over medium heat, mixing occasionally, until the ingredients combine.

Help! The chocolate and cream just would NOT combine. In fact, the more I stirred, the ingredients kinda separated? What did I do wrong?

Ganache can sometimes “split” or “break”, meaning the fat in the chocolate separates to give the ganache an oily, separated appearance. This can happen when the ganache is stirred too vigorously or at too low of a temperature. So when whisking, aim for a slow but steady motion!

Also, again, don’t panic! If the ganache breaks, we can fix it. Set the bowl of ganache on a saucepan filled with 1 to 2 inches of water, making sure the bottom of the bowl does not touch the water. Cook over medium-low heat to 92°F, whisking slowly but steadily to re-emulsify the ganache.

Help! I used a deep-dish pie crust but still had filling leftover. What did I do wrong? What can I do with the leftover pie filling?

It’s likely that the deep-dish frozen pie crust that you used wasn’t *actually* deep-dish pie crust. I’ve had this happen with a few brands. Fill your pie crust with as much filling as it can hold and bake as directed in the recipe. However, I recommend checking for doneness at the 45 minute mark instead.

Help! Why did my black bottom chocolate pecan pie crack?

Uh-oh! Cracks in your pecan pie filling typically mean that you’ve overbaked the pie. You can find a more technical explanation over on King Arthur Baking Company’s blog post.

Note that if you follow the recipe’s instructions to a tee, you can overbake a pie easily if your oven runs too hot. That’s why I always recommend an external oven thermometer. If you don’t want to invest in an external oven thermometer, check the pie 10 to 15 minutes before the recommended Bake Time. Give the side of the pie pan a tap with a butter knife. The edges should be set, but the center should still wobble ever so slightly. If the center wobbles violently, it needs more time in the oven. If it doesn’t wobble at all, bad news: you’ve overbaked your pie.

Help! Why did my black bottom chocolate pecan pie puff up?

Okay, how puffed are we talking here? If it puffed up ever so slightly, just around the edges, there’s nothing to panic about! That’s 100% normal. The pie will flatten slightly as it cools.

However, if we’re talking about SUPER puffed up—like, the entire filling looks like a soufflé—this is very bad news. It typically means that your oven runs WAY too hot and you’ve accidentally overcooked the filling. Again—see my point above about investing in an external oven thermometer! Sometimes it’s worth it to get the right tools in the kitchen. 😜

FAQ: Storing Black Bottom Chocolate Pecan Pie

How To Store Black Bottom Chocolate Pecan Pie

The pie can be kept at room temperature, under a cake dome or a large bowl turned upside down, for 1 day. After that, cover tightly in plastic wrap and refrigerate for 2 more days.

Does black bottom chocolate pecan pie need to be refrigerated?

Yes! In general, most pecan pie fillings contain a lot of eggs and dairy. I recommend refrigerating the pie, especially if you live in a warmer climate!

Can you freeze black bottom chocolate pecan pie?

Yes!

Cool the pie on a wire rack completely. Once it’s cool, stick the entire thing—pie pan and all—in the freezer. At this point, leave it uncovered. You’re freezing it to get the filling solid for wrapping later. Freeze for 2 to 4 hours, until the pie filling is completely solid. Then, wrap the entire thing in two layers of plastic wrap and a layer of aluminum foil. Doing so ensures that the pie doesn’t absorb any flavors or odors from other goods in the freezer. Freeze for up to 3 months.

To serve, transfer to the refrigerator to thaw overnight. Serve slightly chilled, or rewarm individual slices in the microwave.

Best Recipe Tips

Best Equipment Tip

  • No pie weights? No problem! You can use other pantry items like beans, rice, and even granulated sugar in their place. And if you don’t want to waste food, you can also use household items like coins from your loose change jar! I promise the coins won’t melt in the oven—it takes a LOT of heat to melt metal.

Best Ingredient Tip

  • Because the ganache contains just two ingredients, you’ll be able to taste the quality of each ingredient. It’s worth sourcing high-quality chocolate for the ganache from baking bars. Avoid chocolate chips! Chocolate chips often contain additives and emulsifiers to help prevent the chips from melting. But since you’re making ganache, you WANT the chocolate to melt!

Best Technique Tips

  • The recipe for the ganache instructs you to bring the heavy cream “just to a heavy boil.” What does that mean? Cook the cream until it reaches a boil. The moment it starts boiling, remove it from heat and pour it over the chocolate.

    It can be tricky to boil cream properly. The edges of the cream will bubble violently, while its center seemingly remains stable. Then, all of a sudden, the cream will boil over. You’re looking for the moment the cream’s center bubbles, right before it starts to boil over. Don’t be afraid to whisk or swirl the cream to get its center to bubble!

  • For the best pie crust, only brush the bottom and sides of the pie crust with egg wash. Avoid brushing the pie crust crimp. Doing so will cause it to overly brown and burn before the filling is done cooking! So don’t worry if you have leftover egg wash—this is normal.

  • Check the pie crust at 40 minutes. If the crust is browning too quickly, tent the pie with a sheet of aluminum foil.

More Pie Recipes

Get the Recipe: Black Bottom Chocolate Pecan Pie Recipe

This black bottom chocolate pecan pie is filled with a layer of dark chocolate ganache topped with gooey brown sugar pecan filling!
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Ingredients

For the Pie Crust

  • 1 (9-inch) deep-dish frozen pie crust 
  • 1 large egg white
  • 1 teaspoon water

For the Ganache

  • 4 ounces (113 grams) dark chocolate (between 60% to 70% cacao), chopped into ¼- to ½-inch pieces
  • ¼ cup (2 ounces or 57 grams) heavy cream

For the Pecan Filling

  • 2 cups tightly packed (15 ounces or 425 grams) light OR dark brown sugar
  • ¼ cup (1.15 ounces or 33 grams) all-purpose flour
  • ½ teaspoon kosher salt
  • 6 Tablespoons (3 ounces or 85 grams) whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons pure vanilla extract
  • 6 Tablespoons (3 ounces or 85 grams) unsalted butter, melted and cooled slightly
  • ½ cup (2 ounces or 57 grams) diced pecans
  • 1 cup (4 ounces or 113 grams) pecan halves

Equipment

  • pie weights

Instructions
 

For the Black Bottom Chocolate Pecan Pie

  • First, prebake the pie crust. Position a rack in the center of the oven and preheat the oven to 350°F. Line a half sheet pan with parchment paper.
  • Prep the pie crust. Place the frozen crust, still in its plate, in the center of the pan. Cover the crust with foil, making sure the crimped edges are completely covered and that there are no gaps between the foil and the crust. Fill with pie weights and spread them out so they are more concentrated around the edges of the crust.
  • Prebake the crust. Bake for 30 minutes. While the crust is in the oven, make the egg wash: In a small bowl, whisk together the egg white and water.
    Remove the sheet pan from the oven, keeping the oven on. Carefully lift out the pie weights and foil. Use a pastry brush to coat the bottom and sides of the pie crust (but not the crimped border) with a thin layer of egg wash. Bake, uncovered, for an additional 5 minutes. Set aside on a wire rack to cool completely.
  • Once the crust is cool, make the ganache layer. Place the dark chocolate in a small heatproof bowl. Bring the heavy cream just to a heavy boil over medium heat in a small, heavy-bottomed saucepan.
    Remove from heat and immediately pour over the chocolate, then place a heatproof plate over the bowl to create a makeshift lid. Let sit, undisturbed, for 5 minutes.
    Remove the plate. Whisk slowly but steadily until the ganache is thick, smooth, and shiny. Scrape the ganache into the cooled pie shell and spread evenly over its bottom and sides with an offset spatula. Place the shell in the freezer to set the ganache while making the filling.
  • Prep your oven. Position a rack in the center of the oven and preheat the oven to 375°F. Line a half sheet pan with parchment paper.
  • Make the pecan filling. In a large bowl, mix together the brown sugar, flour, and salt. Mix in the milk until combined. Mix in the eggs, one by one, adding the next egg only when the previous egg has been incorporated. Mix in the vinegar, vanilla, butter, and diced pecans.
    Place the ganache-coated pie crust on a parchment-lined half sheet pan and pour in the filling. Scatter the pecan halves on top.
  • Bake the pie. Bake for 50 to 55 minutes, or until the edges are set and the center of the pie just slightly jiggles. Cool on a wire rack.
  • Serve and store. Serve slightly warm or at room temperature. The pie can be kept at room temperature, under a cake dome or a large bowl turned upside down, for 1 day. After that, cover tightly in plastic wrap and refrigerate for 2 more days.

Notes

  • No pie weights? No problem! You can use other pantry items like beans, rice, and even granulated sugar in their place. And if you don’t want to waste food, you can also use household items like coins from your loose change jar! I promise the coins won’t melt in the oven—it takes a LOT of heat to melt metal.
  • Because the ganache contains just two ingredients, you’ll be able to taste the quality of each ingredient. It’s worth sourcing high-quality chocolate for the ganache from baking bars. Avoid chocolate chips! Chocolate chips often contain additives and emulsifiers to help prevent the chips from melting. But since you’re making ganache, you WANT the chocolate to melt!
  • The recipe for the ganache instructs you to bring the heavy cream “just to a heavy boil.” What does that mean? Cook the cream until it reaches a boil. The moment it starts boiling, remove it from heat and pour it over the chocolate. It can be tricky to boil cream properly. The edges of the cream will bubble violently, while its center seemingly remains stable. Then, all of a sudden, the cream will boil over. You’re looking for the moment the cream’s center bubbles, right before it starts to boil over. Don’t be afraid to whisk or swirl the cream to get its center to bubble!
  • For the best pie crust, only brush the bottom and sides of the pie crust with egg wash. Avoid brushing the pie crust crimp. Doing so will cause it to overly brown and burn before the filling is done cooking! So don’t worry if you have leftover egg wash—this is normal.
  • Check the pie crust at 40 minutes. If the crust is browning too quickly, tent the pie with a sheet of aluminum foil.
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Weeknight Baking:
Recipes to Fit your Schedule

Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.