Black Bottom Pecan Pie

15 ingredients
5 steps

Ingredients

  • 1 whole Uncooked Pastry Shell, Store Bought Or Your Favorite 1 Crust Recipe
  • 1 ounce, weight Bittersweet Or Semi-sweet Chocolate
  • 2 Tablespoons Heavy Cream
  • 1 teaspoon Sugar
  • 1/4 cups Butter
  • 1/2 cups Sugar
  • 1 cup Light Corn Syrup
  • 1-1/2 teaspoon Rum Extract
  • 1/4 teaspoons Salt
  • 3 whole Eggs
  • 1/2 cups Pecan Halves
  • 1 cup Heavy Cream
  • 3 Tablespoons Light Rum
  • 3 Tablespoons Apple Juice
  • 1 Tablespoon Brown Sugar

Directions

  1. 1
    Place uncooked pie shell in pie dish.
  2. 2
    Melt chocolate in a glass measuring cup in the microwave (heat it for 30 seconds at a time, stirring in between each increment), then stir in 2 Tablespoons cream and 1 teaspoon of sugar. Pour chocolate mixture into the bottom of the unbaked pie shell. Chill in freezer 5 minutes and then remove it fro the freezer.
  3. 3
    Preheat oven to 350 degrees F.
  4. 4
    Cream together butter and 1/2 cup sugar until fluffy. Add syrup, rum extract, and salt. Beat together well. Add eggs, 1 at a time, beating after each. Stir in pecans. Pour mixture into the chocolate lined pastry. Bake at 350F for 50 to 60 minutes. Then remove from the oven and allow it to cool in the refrigerator.
  5. 5
    For the rum whipped cream, beat together heavy cream, rum, apple juice and brown sugar until it thickens to desired consistency. Serve wedges of the pie topped with the whipped cream.

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