Black-bottomed pecan pie
Pies
IT’S #PIEWEEK! Hello, sweet friends. I’m currently in London, eating and walking, hoping and praying I see a corgi. A cab driver informed me that he’s never seen a corgi in real life and that made me very sad for him. I think corgi-spotting will be unlikely. This pie is the first of the handful of pies I’ll be sharing this weekend. And at the very end of the week, I’ll be doing a lil’ round-up of my favorites of all-time. There are quite a few pies on this blog. First up: Black-Bottomed Pecan Pie…with NO CORN SYRUP. Corn syrup is a bit of a bad word. We all try to avoid it. I took my ratios from last year’s Walnut Angostura Pie and applied them to this pecan pie. The best part about this pie is the chocolate bottom. A bit of ganache is made by pouring hot heavy cream over chunks of dark chocolate. After a bit, it’s all mixed until very smooth. The chocolate is added to the base of the pie crust and then it goes in the freezer. The freezer bit makes it so the chocolate becomes hard. This makes pouring the filling on top …
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