Home » Recipes » August 2005 » BLACK-BOTTOM PECAN PIE

BLACK-BOTTOM PECAN PIE

BLACK-BOTTOM PECAN PIE
BLACK-BOTTOM PECAN PIE

BLACK-BOTTOM PECAN PIE

Ingredients

Crust:
Pastry for single-crust 8-inch pie
Filling:
3 tablespoons butter-flavor solid vegetable shortening
1/2 ounce (1/2 square) unsweetened baking chocolate
1/2 cup granulated sugar, divided
1/2 cup finely chopped pecans
1/4 cup all-purpose flour
4 eggs, well beaten, divided
2 teaspoons vanilla extract, divided
1 tablespoon cornstarch
3/4 cup light corn syrup
1/4 cup firmly packed light brown sugar
2 tablespoons butter-flavor solid vegetable shortening, melted
1 tablespoon bourbon
1/2 teaspoon salt
1 cup coarsely chopped pecans
Garnish:
2 tablespoons semi-sweet chocolate chips
1/2 teaspoon solid vegetable shortening
8 pecan halves
Topping:
1/2 cup whipping cream
1 1/2 teaspoons powdered sugar
1/4 teaspoon vanilla extract

Preparation

Place crust into 8-inch pie plate. Flute edges and set aside. For filling, combine 3 tablespoons shortening and chocolate in microwave-safe bowl. Cook at 50-percent power for 1 1/2 minutes; stir until chocolate is melted and mixture is smooth. Stir in 1/4 cup granulated sugar. Stir in finely chopped nuts, flour, 2 tablespoons of the beaten eggs and 1 teaspoon vanilla, mixing well. Spread in bottom of unbaked pie crust. Prick side of crust above filling about 25 times. Bake at 350 degrees for 7 minutes or until filling is shiny. Remove from oven. Combine remaining 1/4 cup granulated sugar and cornstarch in medium bowl. Stir in remaining beaten eggs, corn syrup, brown sugar, melted shortening, bourbon, remaining 1 teaspoon vanilla and salt. Stir in coarsely chopped nuts. Spoon over bottom layer of pie. Return to oven and bake for 20 minutes. Cover edge of pie with foil, if necessary, to prevent over-browning. Bake an additional 20 minutes or until filling is set and crust is light golden brown. Cool to room temperature before serving. For garnish, melt chocolate chips and shortening at 50-percent power for 1 minute in a microwave-safe bowl. Stir until melted and smooth. Dip flat part of each pecan half in melted chocolate. Place nuts, chocolate sides up, on waxed paper until chocolate is firm. For topping, combine whipping cream, powdered sugar and 1/4 teaspoon vanilla in medium bowl. Beat at high speed of electric mixer until stiff peaks form. Place eight dollops on top of pie. Garnish each with chocolate-coated pecan half, rounded side up. Refrigerate leftovers.