Black Bottom Pecan Cheesecake Pie Recipes

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BLACK-BOTTOM PECAN CHEESECAKE PIE



Black-Bottom Pecan Cheesecake Pie image

Make and share this Black-Bottom Pecan Cheesecake Pie recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Cheesecake

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

0.5 (15 ounce) package refrigerated pie crusts
1 cup semi-sweet chocolate chips
3 tablespoons whipping cream
8 ounces cream cheese, softened
4 large eggs
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 cup light corn syrup
3 tablespoons butter, melted
1 1/2 cups pecan halves
chocolate syrup (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Unrool piecrust; fit into a 9-inch pie plate according to package directions. Fold edges under and crimp.
  • Microwave chocolate chip and whipping cream in a small glass bowl at Medium power 1 to 1 1/2 minutes or until chips begin to melt. Whisk until smooth; set aside.
  • Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. Pour cream cheese mixture over the chocolate layer.
  • Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar and remaining 1 teaspoon of vanilla. Stir in pecans and pour over cream cheese layer.
  • Bake at 350 degrees for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup if desired.

CARAMEL-PECAN BLACK BOTTOM PIE



Caramel-Pecan Black Bottom Pie image

Categories     Milk/Cream     Food Processor     Chocolate     Dessert     Bake     Kentucky Derby     Pecan     Brandy     Chill     Party     Bon Appétit     Kidney Friendly     Peanut Free     Soy Free

Yield Serves 8

Number Of Ingredients 24

Crust
1 1/3 cups sifted all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons ice water
1 large egg yolk
1/2 teaspoon vanilla extract
Filling
2 tablespoons brandy
1/2 teaspoon vanilla extract
1 teaspoon unflavored gelatin
5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon cornstarch
2 cups half and half
4 large egg yolks
Topping
2/3 cup sugar
1/3 cup water
1/2 cup plus 1 tablespoon whipping cream
1/4 cup (1/2 stick) unsalted butter
1 cup toasted pecans, chopped

Steps:

  • For crust:
  • Combine flour, sugar and salt in processor. Add butter and blend using on/off turns until mixture resembles coarse meal. Beat water, egg yolk and vanilla together in small bowl. Add egg mixture to processor and process until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Dough can be prepared up to 2 days ahead. Let dough stand at room temperature to soften slightly before continuing.)
  • Position rack in center of oven and preheat to 350°F. Lightly butter 9-inch-diameter pie pan. Roll dough out on floured surface to 13-inch round. Transfer to prepared pan. Fold edges under and crimp to form high fluted edge. Freeze until firm, about 15 minutes. Line crust with foil and fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Pierce bottom of crust until golden brown, about 20 minutes. Cool on rack.
  • For filling:
  • Combine brandy and vanilla in small bowl. Sprinkle gelatin over and let stand 10 minutes. Place chocolate in medium bowl. Mix sugar, cornstarch and salt in heavy medium saucepan. Gradually whisk half and half and egg yolks into sugar mixture. Cook over medium-high heat until custard is thick and smooth and begins to boil, whisking constantly, about 3 minutes. Quickly add 1 1/4 cups custard to chocolate. Stir until chocolate melts and mixture is smooth. Add brandy and gelatin mixture to remaining hot custard. Stir until gelatin dissolves. Spread chocolate filling in crust. Spread brandy filling over. Refrigerate uncovered until pie is completely cool.
  • For topping:
  • Heat sugar and water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and boil, without stirring, until mixture is deep amber, brushing down sugar crystals from sides of pan with wet pastry brush, about 11 minutes. Remove from heat and add cream (mixture will bubble up). Add butter and stir until smooth. Stir over low heat until color deepens and caramel thickens slightly, about 3 minutes. Mix in pecans. Transfer to small bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
  • Spoon topping over brandy layer. Chill pie until topping is set, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)

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

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

EASY PECAN PIE CHEESECAKE



Easy Pecan Pie Cheesecake image

This pecan pie cheesecake has been a huge hit with my family year after year after year! Serve with whipped cream.

Provided by KGeorge

Categories     Desserts     Cakes     Cheesecake Recipes

Time 50m

Yield 8

Number Of Ingredients 11

1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 large egg, beaten
1 teaspoon vanilla extract
½ teaspoon salt
1 (9 inch) unbaked pie crust
1 ¼ cups chopped pecans
1 cup light corn syrup
3 large eggs
¼ cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Beat cream cheese, sugar, egg, vanilla extract, and salt for pie together in a bowl until creamy. Spread evenly over the bottom of the unbaked pie crust, then sprinkle pecans evenly over top.
  • Combine corn syrup, eggs, sugar, and vanilla for topping together in a bowl. Beat until smooth. Pour over pecan layer.
  • Bake in the preheated oven until pecan layer is golden brown, 35 to 45 minutes. Let cool on a wire rack. Serve slightly warm.

Nutrition Facts : Calories 567.4 calories, Carbohydrate 64.1 g, Cholesterol 123.8 mg, Fat 33.1 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 9.9 g, Sodium 405.6 mg, Sugar 30.9 g

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