Black Bottom Pecan Pie

After we made the chocolate pecan pie, we decided that we liked the appearance of the clear glaze of the traditional pecan pie. So we put the chocolate on the bottom. We did so by spreading some chocolate chips and cocoa on the crust before adding the pecan filling. It worked.

This is another simple pie to make—add chocolate chips and cocoa under the traditional pecan pie filling. It looks like a pecan pie but has a surprise chocolate layer.

Ingredients

1/2 cup milk chocolate chips
2 tablespoons cocoa

4 large eggs
1/3 cup brown sugar
1/3 cup granulated sugar
1/2 cup light corn syrup
1 tablespoon vanilla extract
4 tablespoons butter, melted

1 1/2 cups pecan halves

1 nine-inch pie shell

Directions

Preheat the oven to 350 degrees.

1. Mix the chocolate chips and cocoa in a bowl. Spread the mixture on the bottom of the unbaked pie shell.
2. In a large bowl, beat the eggs, brown sugar, and granulated sugar together. Add the corn syrup, vanilla, and melted butter. After the filling is well mixed, stir in the pecans. Pour the filling into the pie shell over the chocolate.
3. Bake for 40 to 45 minutes or until the pie tests done. Cool in the pan on a wire rack.

Baker’s note: Test for doneness in one of two ways. Jiggle the pie gently to see if the filling is still liquid. The center will still be slightly soft but the heat of the pecan pie will continue to cook the filling after the pie is removed from the oven. If you are not confident in this method, insert a thin-bladed knife one inch from the center. If it comes out clean, your pecan pie is done.

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