Stephen Pyless Black Bottom Pecan Pie Recipes

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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

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