Black Bottom Chocolate Pecan Pie

Certainly! Here’s a full, detailed recipe for **Black Bottom Chocolate Pecan Pie**, exceeding 600 words. This luxurious dessert brings a rich layer of melted chocolate to the traditional Southern pecan pie—adding depth, decadence, and a beautiful visual contrast.

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# Black Bottom Chocolate Pecan Pie

**A Decadent Twist on a Southern Classic—Rich Chocolate Layered Beneath a Gooey, Nutty Pecan Filling in a Flaky, Buttery Crust**

This pie is everything you love about traditional pecan pie, with the added indulgence of a melted chocolate layer lining the bottom of the crust. The combination of bittersweet chocolate and sweet, buttery pecan filling creates a balanced richness that is both comforting and elegant. Perfect for holidays or whenever you want to impress your guests (or yourself!).

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## Ingredients

### For the Pie Crust (or use store-bought):

- 1 ¼ cups all-purpose flour

- ½ teaspoon salt

- 1 teaspoon sugar

- ½ cup (1 stick) unsalted butter, cold and cut into cubes

- 3 to 4 tablespoons ice water

### For the Black Bottom Layer:

- ½ cup semi-sweet or bittersweet chocolate chips (or chopped chocolate)

- 2 tablespoons heavy cream

### For the Pecan Filling:

- 1 cup light corn syrup

- ¾ cup packed light brown sugar

- 3 large eggs

- ¼ cup unsalted butter, melted

- 1 tablespoon vanilla extract

- ½ teaspoon salt

- 1 ½ cups pecan halves or pieces

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## Instructions

### Step 1: Prepare the Pie Crust

1. In a large mixing bowl, whisk together the flour, salt, and sugar.

2. Add the cold butter and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs with pea-sized pieces.

3. Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough holds together when pinched.

4. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and chill for at least 1 hour (or up to 2 days).

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### Step 2: Roll and Blind Bake the Crust

1. Preheat your oven to 375°F (190°C).

2. On a floured surface, roll the chilled dough into a 12-inch circle. Transfer to a 9-inch pie plate and gently press into the bottom and sides. Trim and crimp the edges as desired.

3. Line the crust with parchment paper and fill with pie weights or dried beans.

4. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.

5. Set aside to cool slightly. Reduce the oven temperature to 350°F (175°C).

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### Step 3: Make the Black Bottom Layer

1. In a small saucepan or microwave-safe bowl, melt the chocolate chips with the heavy cream, stirring until smooth.

2. Spread the chocolate evenly across the bottom of the partially baked pie crust.

3. Place the crust in the refrigerator for 10–15 minutes to help the chocolate firm up slightly while you prepare the filling.

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### Step 4: Make the Pecan Filling

1. In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until fully combined.

2. Stir in the pecans, making sure they’re evenly coated with the mixture.

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### Step 5: Assemble and Bake the Pie

1. Remove the pie crust from the fridge and pour the pecan filling over the chilled chocolate layer.

2. Carefully transfer the pie to the oven and bake for **50 to 60 minutes**, or until the center is just set and the top is golden and slightly puffed.

3. If the crust edges begin to brown too quickly, cover them with foil or a pie shield.

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### Step 6: Cool and Serve

1. Let the pie cool completely on a wire rack. This step is crucial for the filling to fully set.

2. Once cooled, the pie can be served at room temperature or chilled.

3. Serve as-is or topped with a dollop of whipped cream or vanilla ice cream for extra indulgence.

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## Tips and Variations

- **Chocolate Options**: For an extra-decadent version, use dark chocolate or even a flavored chocolate (such as espresso or chili-infused).

- **Nut Variations**: Try a mix of pecans and walnuts, or add a handful of chopped hazelnuts for complexity.

- **Make Ahead**: This pie can be made a day in advance and stored covered at room temperature or in the refrigerator.

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## Final Thoughts

**Black Bottom Chocolate Pecan Pie** is a stunning dessert that takes a beloved classic to new heights. The bittersweet chocolate balances the traditional sugary filling, adding layers of texture and flavor. It’s ideal for Thanksgiving, Christmas, or any occasion that calls for something rich, gooey, and utterly satisfying. From the first slice to the last crumb, it’s guaranteed to impress.

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