Black Bottom Chocolate Pecan Pie Recipe

• Preheat the oven to 375°F (190°C).

Chocolate Pastry :

• Combine the butter, flours, cocoa, icing sugar and salt in food processor until crumbly and beginning to clump together.
• Add the water and combine until the mixture holds together.
• Press into a 10” x 1 ¼ “ (25 cm x 3 cm) flan pan with removable bottom.
• Chill for 30 minutes.
• Line pastry with foil and pie weights or beans.
• Bake in preheated oven for 15 minutes until firm.
• Remove the foil and continue baking for 10 minutes.
• Cool completely before filling.

Filling :

• Reduce the oven temperature to 350°F (180°C).
• Mix the eggs, sugars, salt and syrup in large mixing bowl until combined but not frothy.
• Stir in remaining filling ingredients and pour into prepared crust.
• Bake for 50 to 60 minutes until filling is set.
• Cool completely.

Topping:

• Cook the cream over medium heat in medium saucepan until bubbly.
• Remove from heat, stir in the chocolate and let rest for 10 minutes.
• Add the corn syrup and stir until smooth, and allow to cool.
• Mixture will be slightly thickened.

Assembly :

• Dot the topping over the cooled pie and swirl decoratively.
• Serve at room temperature or slightly cooled.