Caramel Pecan Black Bottom Pie Recipes

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DECADENT CARAMEL PECAN PIE

Of all my pecan pie recipes, this is the most decadent. It oozes goodness. Even my two young sons, both hockey players, eat it slowly to enjoy every bite.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 13



Decadent Caramel Pecan Pie image

Steps:

  • Preheat oven to 350°. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Combine milk and egg yolks; stir into crumb mixture until dough forms a ball. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate; flute edges. Cover and refrigerate., In a large saucepan, combine the sugar, butter and syrup; bring to a boil over medium heat, stirring constantly. Remove from the heat. , In a large bowl, beat the eggs, egg whites and vanilla. Gradually add hot syrup mixture. Stir in pecans. Pour into pastry shell. , Cover edges loosely with foil. Bake 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 797 calories, Fat 52g fat (19g saturated fat), Cholesterol 206mg cholesterol, Sodium 398mg sodium, Carbohydrate 78g carbohydrate (54g sugars, Fiber 4g fiber), Protein 11g protein.

1-2/3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/3 cup sweetened condensed milk
2 egg yolks
FILLING:
1-1/2 cups sugar
1/2 cup plus 2 tablespoons butter
1/3 cup maple syrup
3 eggs
2 egg whites
1/2 teaspoon vanilla extract
2 cups ground pecans

CARAMEL PECAN PIE

Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.

Provided by CORWYNN DARKHOLME

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9



Caramel Pecan Pie image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
  • In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
  • Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g

1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
¼ cup butter
¼ cup milk
¾ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan halves

BLACK-BOTTOM PIE

The creamy, bittersweet-chocolate "bottom" of this early-twentieth-century icebox pie rests on a graham cracker crust. The pile of ethereal meringue on top includes a hint of rum.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 20



Black-Bottom Pie image

Steps:

  • Make the crust: Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Press into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees. Bake until crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
  • Make the filling: Sift together sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add chocolate. Cook, stirring constantly, until chocolate has melted and mixture is thick, about 2 minutes. Remove from heat; whisk in butter and vanilla until smooth. Spread chocolate mixture over crust. Refrigerate until cold and firm, about 1 hour.
  • Make the topping: Prepare an ice-water bath; set aside. Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until mixture is thick and boiling, about 5 minutes. Remove from heat; stir in gelatin mixture, and let cool completely. Stir in vanilla and rum. Briefly place pan in an ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
  • Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make syrup.
  • Bring remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until syrup registers 240 degrees on a candy thermometer.
  • Raise mixer speed to high, and beat egg whites just until stiff peaks begin to form. Immediately pour syrup into egg whites in a slow, steady stream near side of bowl, avoiding whisk. Beat until glossy and cooled, about 7 minutes.
  • Fold meringue mixture into reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate pie for 2 1/2 hours or overnight before serving.

1 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) unsalted butter, melted
3 tablespoons sugar
Pinch of salt
1/3 cup sugar
1/3 cup unsweetened Dutch-process cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups whole milk
3 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons unflavored gelatin
3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup whole milk
1 teaspoon vanilla
2 tablespoons light rum
4 large egg whites, room temperature

CARAMEL PECAN PIE

This is hands down the best pecan pie-it's so good, it's scary! I'm making it for Thanksgiving because there will be others around to share it with me. Here's the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. -Larry Crowder, Grand Blanc, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10



Caramel Pecan Pie image

Steps:

  • Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 541 calories, Fat 29g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 301mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 2g fiber), Protein 7g protein.

36 caramels
1/4 cup water
1/4 cup butter, cubed
3 large eggs, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1-1/3 cups chopped pecans, toasted
1 frozen deep-dish pie crust (9 inches)
Pecan halves, optional

BLACK BOTTOM PECAN PIE

I found this twenty years ago. Can't remember what cookbook, but I haven't come across this recipe in any other cookbook since then. So here it is. I like this as an alternative to the traditional Southern Pecan Pie.

Provided by bshemyshua

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14



Black Bottom Pecan Pie image

Steps:

  • For fudge filling:
  • In a small bowl, combine all fudge filling ingredients in the order given. Blend with an electric mixer at medium speed.Pour into unbaked pie shell.
  • For pecan topping:
  • In another small bowl, combine all ingredients except pecans. Blend with mixer at medium speed until well blended. Stir in pecans.
  • Bake at 350 degrees for the first 20 minutes. Spoon pecan topping over partially baked pie. Return to oven and bake an additional 30-35 minutes until crust is brown. Once cooled can be served as is or with a thick layer of whipped topping swirled over the top. This is a very rich pie.

Nutrition Facts : Calories 694.3, Fat 41, SaturatedFat 14.7, Cholesterol 191.8, Sodium 406.3, Carbohydrate 77, Fiber 3.2, Sugar 45.2, Protein 9.4

3/4 cup white sugar
1/4 cup cocoa
1/4 teaspoon salt
3 tablespoons butter, softened
1/2 teaspoon vanilla
2 eggs
1/4 cup white sugar
1/2 cup light corn syrup
1 tablespoon butter, softened
1 teaspoon vanilla
2 eggs
1 cup pecan halves
1 (8 inch) unbaked pie shells
1 (8 ounce) container whipped topping

CARAMEL-BOURBON PECAN PIE

Enhance this bourbon pecan pie with sweet, toasty melted caramel. Top each serving with a dollop of COOL WHIP for a delicious Caramel-Bourbon Pecan Pie.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 8 servings

Number Of Ingredients 9



Caramel-Bourbon Pecan Pie image

Steps:

  • Heat oven to 375°F.
  • Cook caramels, water, butter and bourbon in medium saucepan on medium heat 8 min. or until caramels are completely melted and mixture is well blended. Remove from heat.
  • Spread nuts onto bottom of pie crust. Whisk eggs, sugar and vanilla in medium bowl until blended. Gradually stir in caramel mixture; pour over nuts.
  • Bake 40 to 45 min. or until knife inserted in center comes out clean. Cool completely.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 570, Fat 33 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g

36 KRAFT Caramels
1/4 cup water
1/4 cup butter
2 Tbsp. bourbon
1 pkg. (6 oz.) pecan halves
1 frozen deep-dish pie crust (9 inch), thawed
3 eggs
3/4 cup sugar
1 tsp. vanilla

BLACK BOTTOM BUTTERSCOTCH CREAM PIE

Categories     Food Processor     Chocolate     Dessert     Bake     Pecan     Chill     Gourmet

Number Of Ingredients 26



Black Bottom Butterscotch Cream Pie image

Steps:

  • Make the shell:
  • In a food processor grind coarse the pecans with the sugar and transfer the mixture to a bowl. In the food processor blend together the flour, the butter, and the salt until the mixture resembles meal and add the flour mixture to the pecan mixture. Add the ice water, toss the mixture until the water is incorporated, and press it onto the bottom and up the side of a 9-inch (1-quart) pie plate, crimping the edge decoratively. Chill the shell for 1 hour, prick it all over with a fork, and line it with foil. Fill the foil with the rice, bake the shell in the lower third of a preheated 425°F. oven for 10 minutes, and remove the foil and rice carefully. Reduce the heat to 375°F., bake the shell for 12 to 15 minutes more, or until it is golden brown, and let it cool on a rack.
  • In a small metal bowl set over a pan of barely simmering water melt the chocolate with the cream, stirring until the mixture is smooth, spread the mixture in the bottom and halfway up the side of the shell, and let it cool. Chill the shell.
  • Make the filling while the shell is chilling:
  • In a large metal bowl combine the bourbon and the water, sprinkle the gelatin over the liquid, and let it soften. In a saucepan heat the brown sugar, the milk, and the salt over moderate heat, stirring, until the mixture is hot and the sugar is dissolved and whisk in the butter. (The mixture will appear slightly curdled.) In a bowl whisk together the egg yolks, add the hot milk mixture in a stream, whisking, and pour the mixture into the pan. Cook the custard over moderately low heat, whisking constantly, until it is thickened and registers 160°F. on a candy thermometer and add it to the gelatin mixture. Stir in the vanilla and the nutmeg and stir the mixture until it is cold and the consistency of raw egg whites, and remove the bowl from the ice water. In another bowl with an electric mixer beat the cream until it holds stiff peaks, fold it into the custard mixture gently but thoroughly, and pour the filling into the chilled shell. Chill the pie for 6 hours or overnight.
  • Decorate the pie:
  • In a very small skillet or saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook, stirring with a fork, until it is melted completely and turns a golden caramel, and reduce the heat to low. Working quickly, add the pecans, turning them to coat them thoroughly with the caramel, and with the fork transfer them, 1 at a time, to a piece of foil to cool. In a chilled bowl with chilled beaters beat the cream until it holds stiff peaks, drop it by heaping tablespoons around the edge of the pie, and arrange a caramelized pecan in the center of each dollop.

For the shell
1 cup pecans
2 tablespoons sugar
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into bits
1/2 teaspoon salt
3 tablespoons ice water
raw rice for weighting the shell
6 ounces fine-quality bittersweet chocolate (not unsweetened)
1/4 cup heavy cream
For the filling
1 tablespoon bourbon
2 tablespoons water
1 envelope (about 1 tablespoon) unflavored gelatin
1 cup firmly packed dark brown sugar
1 cup milk
3/4 teaspoon salt
2 tablespoons unsalted butter
3 large egg yolks
1/2 teaspoon vanilla
freshly grated nutmeg to taste
3/4 cup heavy cream
For decoration
1/4 cup sugar
8 to 10 pecan halves
1 cup heavy cream

CARAMEL-PECAN BLACK BOTTOM PIE

Categories     Milk/Cream     Food Processor     Chocolate     Dessert     Bake     Kentucky Derby     Pecan     Brandy     Chill     Party     Bon Appétit     Kidney Friendly     Peanut Free     Soy Free

Yield Serves 8

Number Of Ingredients 24



Caramel-Pecan Black Bottom Pie image

Steps:

  • For crust:
  • Combine flour, sugar and salt in processor. Add butter and blend using on/off turns until mixture resembles coarse meal. Beat water, egg yolk and vanilla together in small bowl. Add egg mixture to processor and process until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Dough can be prepared up to 2 days ahead. Let dough stand at room temperature to soften slightly before continuing.)
  • Position rack in center of oven and preheat to 350°F. Lightly butter 9-inch-diameter pie pan. Roll dough out on floured surface to 13-inch round. Transfer to prepared pan. Fold edges under and crimp to form high fluted edge. Freeze until firm, about 15 minutes. Line crust with foil and fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Pierce bottom of crust until golden brown, about 20 minutes. Cool on rack.
  • For filling:
  • Combine brandy and vanilla in small bowl. Sprinkle gelatin over and let stand 10 minutes. Place chocolate in medium bowl. Mix sugar, cornstarch and salt in heavy medium saucepan. Gradually whisk half and half and egg yolks into sugar mixture. Cook over medium-high heat until custard is thick and smooth and begins to boil, whisking constantly, about 3 minutes. Quickly add 1 1/4 cups custard to chocolate. Stir until chocolate melts and mixture is smooth. Add brandy and gelatin mixture to remaining hot custard. Stir until gelatin dissolves. Spread chocolate filling in crust. Spread brandy filling over. Refrigerate uncovered until pie is completely cool.
  • For topping:
  • Heat sugar and water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and boil, without stirring, until mixture is deep amber, brushing down sugar crystals from sides of pan with wet pastry brush, about 11 minutes. Remove from heat and add cream (mixture will bubble up). Add butter and stir until smooth. Stir over low heat until color deepens and caramel thickens slightly, about 3 minutes. Mix in pecans. Transfer to small bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
  • Spoon topping over brandy layer. Chill pie until topping is set, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)

Crust
1 1/3 cups sifted all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons ice water
1 large egg yolk
1/2 teaspoon vanilla extract
Filling
2 tablespoons brandy
1/2 teaspoon vanilla extract
1 teaspoon unflavored gelatin
5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon cornstarch
2 cups half and half
4 large egg yolks
Topping
2/3 cup sugar
1/3 cup water
1/2 cup plus 1 tablespoon whipping cream
1/4 cup (1/2 stick) unsalted butter
1 cup toasted pecans, chopped

BLACK BOTTOM PECAN PIE

My brother found this recipe in a newspaper article and asked me to make it for Thanksgiving. It was a big hit.

Provided by Sherri L.

Categories     Pie

Time 55m

Yield 2 Pies, 12 serving(s)

Number Of Ingredients 11



Black Bottom Pecan Pie image

Steps:

  • Heat oven to 350.
  • Mix sugar, flour and salt in a large mixing bowl.
  • Add milk and butter, mixing well.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in vanilla and pecan halves and set aside.
  • In a medium-size bowl, mix cocoa and chocolate chips. Carefully spread this mixture in the bottom of the pie crusts.
  • Gently pour in the pie filling and bake for 30-45 minutes, until the pies no longer jiggle in the middle.

Nutrition Facts : Calories 709.3, Fat 46, SaturatedFat 11.8, Cholesterol 89.8, Sodium 229.5, Carbohydrate 73.1, Fiber 5, Sugar 54.5, Protein 8.6

2 2/3 cups sugar
3 tablespoons flour
1 pinch salt
2/3 cup evaporated milk
6 tablespoons butter, melted
4 eggs
1 teaspoon vanilla
4 cups chopped pecans
1/3 cup cocoa
1 cup chocolate chips
2 9-inch deep dish pie crusts

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From robinhood.ca


MARIE CALLENDER'S BLACK BOTTOM PIE - COPYKAT RECIPES
Instructions. Bake both empty pie crusts until golden. In two separate pans or bowls, prepare the chocolate pudding and vanilla pudding according to the package directions. Add rum extract to the vanilla pudding and stir. Pour half of the chocolate pudding …
From copykat.com


CARAMEL-PECAN BLACK BOTTOM PIE - BIGOVEN.COM
Caramel-Pecan Black Bottom Pie recipe: Try this Caramel-Pecan Black Bottom Pie recipe, or contribute your own. Add your review, photo or comments for Caramel-Pecan Black Bottom Pie. American Desserts Pies
From bigoven.com


STRAIGHT OUT OF MOM'S RECIPE BOOK: FOLLOW THESE SIMPLE STEPS
Taken straight out of mom's recipe book, this homemade black bottom pecan pie is everyone's favorite. A few easy steps, simple ingredients, and you'll have the best pecan pie ever!IngredientsPie Crust:1 ¼ cups all-purpose flour¼ teaspoon salt½ cup unsalted butter¼ cup ice water Pie Filling:1/3 cup dark chocolate; finely chopped1/3 cup heavy cream2 ½ cups pecan halves5 tablespoons unsalted ...
From kalorik.com


CARAMEL-PECAN BLACK BOTTOM PIE RECIPE - COOKING INDEX
Line crust with foil and fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Pierce bottom of crust until golden brown, about 20 minutes. Cool on rack. For Filling: Combine brandy and vanilla in small bowl. Sprinkle gelatin over and let stand 10 minutes. Place chocolate in medium bowl. Mix ...
From cookingindex.com


CARAMEL PECAN SLAB PIE RECIPE - BELLE OF THE KITCHEN
Pour the pecan mixture on top of the crust, spreading evenly with a spatula. Bake in the preheated oven for 25-30 minutes until the top is golden brown and the filling is cooked through. Remove from the oven and allow to cool on a wire rack before slicing. Serve with whipped cream and a drizzle of caramel topping.
From belleofthekitchen.com


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