As a bakery, we specialize in that magic intersection between savory & sweet. As a business, we believe in equal parts joy & disruption.–Agatha Kulaga


According to FDA guidelines, most pies will last up to 3 to 4 days, in the refrigerator. The beauty of this pie, however, is the dark chocolate layer between the flaky crust and the custardy, nutty layer. As our tester, Jack V. said, “The chocolate kept the bottom crust wonderfully crunchy for three days (possibly longer, but there was none left to check).” It’s just too delicious to last that long.

Several slices of black bottom pecan pie next to a full black bottom pecan pie with a few forks scattered around.

Black Bottom Pecan Pie

5 / 2 votes
This black bottom pecan pie is an incredible combination of dark chocolate covered with a candied, custardy, pecan layer.
David Leite
Servings8 servings
Calories648 kcal
Prep Time40 minutes
Cook Time1 hour 15 minutes
Total Time4 hours


For the pie dough

  • 1 1/4 cups all-purpose flour, plus more for the work surface
  • Pinch of table salt
  • 1 stick (4 oz) butter, chilled and cut into 1/2-inch (12-mm) cubes
  • 3 to 4 tablespoons ice water

For the pie filling

  • 1/2 cup finely chopped dark chocolate, 60% cocoa
  • 2 cups pecans, roughly chopped
  • 2 large eggs
  • 3/4 cup packed dark brown sugar
  • 3/4 cup maple syrup
  • 4 tablespoons (2 oz) unsalted butter, melted
  • 1 tablespoon heavy cream
  • 1 1/4 teaspoons vanilla extract
  • 1/2 teaspoon table salt
  • 1/4 teaspoon almond extract


Make the pie dough

  • In a large bowl, whisk together the flour and salt.
  • Add in the cubed butter, tossing the cubes in the flour and coating them evenly. Using your fingers, rub the butter cubes into the flour until they are the size of walnut halves.
  • Make a well in the center of the flour-butter mixture and pour in the cold water a few tablespoons at a time, and mix until the dough is just combined. You will clearly see butter cubes in the dough, and that is fine.
  • Shape the dough into a 1-inch (25-mm) thick rectangle and wrap it in plastic wrap. Chill for 30 minutes to an hour.
  • Flour your rolling surface and rolling pin. Remove chilled dough from the refrigerator and place on the prepared surface. Roll the dough until it is 1/3-inch (8-mm) thick. Fold it in half, then in half again and roll it to 1/3-inch (8-mm) thick. Repeat one more time, rolling into a 12-inch (30-cm) circle.
  • Fold the dough lightly into quarters and gently transfer it into a 9-inch (23-cm) pie plate. Unfold the dough. Lightly press the dough against the sides and bottom of the plate.
  • Use scissors to trim the overhang on the edges to a 1-inch (25-mm) overhang. Tuck the excess dough under, and then crimp the edges or press with a fork to decorate. Freeze for at least 30 minutes or overnight.
  • Preheat the oven to 425°F (218°C).
  • Remove dough from the freezer and press a square of parchment paper onto the dough and fill it fully with pie weights (or dried beans). Par-bake the chilled, weighted pie crust until the crimped edges just begin to brown, 18 to 20 minutes. Remove the pie weights and bake until the base appears dry and set, 1 to 2 minutes more. Cool completely before filling and baking.
  • Decrease the oven temperature to 375°F (191°C).

Prepare the filling

  • In a heatproof bowl set over a pot of barely simmering water, melt the chocolate. Alternatively, you can melt the chocolate in the microwave in 15-second increments at 50% power, stirring between each increment. Let the chocolate cool.
  • Spread the melted and cooled chocolate in an even layer over the par-baked crust. Scatter the chopped pecans over the chocolate.
  • Crack eggs into a small bowl.
  • In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), whisk together the brown sugar, maple syrup, melted butter, heavy cream, vanilla extract, salt, and almond extract on medium speed until smooth and combined, about 30 seconds.
  • With the mixer running, add the eggs, 1 at a time, mixing on low speed until both are well combined into the batter.
  • Gently pour the custard over the chopped pecans and lightly smooth with a spatula.
  • Bake until the custard appears set at the edges of the pie but is still slightly jiggly in the center, and the internal temperature has reached 200°F (93°C), 45 to 55 minutes. Cool completely to room temperature before serving.

Adapted From


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Serving: 1 sliceCalories: 648 kcalCarbohydrates: 64 gProtein: 7 gFat: 42 gSaturated Fat: 16 gTrans Fat: 1 gCholesterol: 96 mgSodium: 277 mgPotassium: 321 mgFiber: 4 gSugar: 42 gVitamin A: 651 IUVitamin C: 1 mgCalcium: 92 mgIron: 3 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Agatha Kulaga | Erin Patinkin. All rights reserved.


About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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