Free Monthly Recipe

Welcome to the Free Recipe of the Month!
Don't forget the Free Recipe of the Month changes each month so be sure to get the current free recipe while it's fresh from the oven!

This month's Free Recipe is Black Bottom Pecan Pie.

You can leave out the pecans in this luxurious pie and still have a hit. A chocolate shortbread crust cradles a silky pecan pie filling and a final drizzle of chocolate ganache makes this an elegant pie for any occasion but especially for Thanksgiving.

Black Bottom Crust
1 cup unsalted butter, cut in ½ inch pieces
1 1/2 cup all-purpose flour
½ cup cocoa
½ cup confectioners’ sugar
2 tablespoons sugar
14 teaspoon salt
¼-13 cup whipping cream or water

Pecan Pie Filling
4 eggs
½ cup white sugar
¾ cup brown sugar
3/8 teaspoon salt
2/3 cup corn syrup such as Tate and Lyle’s
2/3 cup whipping cream
2 teaspoons pure vanilla extract
¼ cup unsalted butter, melted
1 ½ cup pecan halves

Pecan Pie Topping
½ cup whipping cream
4 ounces chocolate chips
1 tablespoon corn syrup
Pinch salt

Preheat oven to 375 F. Line a baking sheet with parchment paper and spray a fluted 10 inch quiche or tart pan with non-stick cooking spray. Place on baking sheet.

For the Black Bottom Crust, in a food processor blend the flour, cocoa, confectioners’ sugar, sugar and salt. Break in the butter to make a crumbly mixture and then add in the cream and blend until dough just holds together. Chill dough 30 minutes and then pat into pie shell as evenly as possible. Prick with a fork and then place a piece of foil in pie shell and top with pie weights or another pie pan to hold pie dough down. Bake 15 minutes and remove and let cool.

For the Pecan Pie Filling, in a medium bowl, blend together eggs, white sugar, brown sugar, salt, corn syrup, cream, vanilla, butter and pecans. Spoon into prepared pie shell.
Bake until just set, 50-55 minutes.

While pie bakes, prepare the topping. Heat the cream to a simmer in a small saucepan. Remove from heat and fold in the chocolate and stir as it melts. Add the corn syrup and stir until smooth. Let mixture cool but it should remain glossy. Drizzle chocolate over the pie with a fork or spoon to make a decorative pattern. Serve pie cold or room temperature.

Serves 8-10

 

 

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