Black bottom pecan pie

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Black-bottom Pecan Pie — A creamy and fudgy chocolate layer snug between a buttery, flaky crust and a caramelized pecan topping. Thanksgiving is only a week away, so I wanted to share this one with you quick! I wanted to give it a little twist, so after a lot research and testing I decided to go with this Southern version.

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I might damage my Southern cred with this confession but I find the pecan pie recipe on the back of the Karo Syrup bottle a little too sweet. So we took to the drawing board and started by altering the pecan filling. We switched the corn syrup with cane syrup and reduced the sugar.

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Coarsely chopping the pecans makes the pie easy to slice, although David Lebovitz leaves some whole for visual effect. In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal.

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Pi-cahn or pee-can? How do you pronounce pecan? Read our story about food dialect trends.

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Crust Directions: combine flour, salt, and shortening with a pastry blender until crumbly. Sprinkle water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill.

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Tart cranberries pair perfectly with the sweet filling in these individual-sized pies. Unroll piecrusts, and divide into 6 equal portions. Press into bottom and up sides of 6 5-inch cast-iron skillets.

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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.

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Hello, sweet friends. I think corgi-spotting will be unlikely. There are quite a few pies on this blog. Corn syrup is a bit of a bad word.

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