Black Bottom Pecan Pie
★★★★★
PREP TIME
35 minutes
COOK TIME
45 minutes
MAKES
one 9-inch pie
Ingredients
1
par-baked pie crust
1/3 cup
(78 grams) finely chopped dark chocolate
1/3 cup
(78 grams) heavy cream
2 1/2 cups
(319 grams) pecan halves
5 tablespoons
(71 grams) unsalted butter, melted
1 cup
(213 grams) dark brown sugar
1/2 cup
(191 grams) maple syrup
3
large (170 grams) eggs
2 teaspoons
vanilla extract
1/4 teaspoon
almond extract
1/2 teaspoon
fine sea salt
1/2 teaspoon
ground cinnamon
Instructions
- Heat the oven to 375°F, preferably with a baking steel or stone on the bottom rack. Line a baking sheet with parchment paper and place the cooled, par-baked crust on it.
- Place the chocolate in a medium heat-safe bowl. In a small pot, bring 1/3 cup of cream to a boil over medium heat. Pour the hot cream over the chocolate. Let sit for 15 seconds undisturbed, then stir to combine—the ganache should be thick and smooth.
- Pour the ganache into the pie crust and spread into an even layer. Let set for 15 to 20 minutes before proceeding to the next step.
- Place the pecans in an even layer on top of the chocolate. Set aside while you prepare the custard. In a medium bowl, whisk the melted butter, brown sugar, maple syrup, eggs, egg yolk, remaining cream, extracts, salt, and cinnamon until well combined. Slowly pour the custard over the pecans.
- Transfer the pie to the oven and bake until the crust is golden brown and the custard appears set on the outside but slightly jiggly in the center, 35 to 40 minutes. Let cool completely before slicing and serving. Leftovers can be stored in the refrigerator for up to 2 days, covered loosely.
