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Black Bottom Pecan Pie

Black Bottom Pecan Pie

Thanksgiving is 18 days away! What's your favorite Thanksgiving pie or dessert? My favorites are pecan pie, cherry pie and pumpkin cheesecake.

To help you get ready for Thanksgiving I'm going to share with you a Black Bottom Pecan Pie recipe from my Aunt Dana. Remember when she spoiled me with two glorious pies on my birthday? Well not only did she make a chocolatey version of one of my favorites, but she also made some rum whipped cream to top it off with. You heard me right, I have pecan pie, chocolate and rum whipped cream all in one shot here for you guys. Keep in mind that you can make the pie a day ahead of time, but the rum whipped topping should be made the same day.

Come join Love the Pie with TidyMom  sponsored by Cherokee USALe CreusetWilton,Bags by Bloom and  Harvard Common Press

1 uncooked pastry shell

For Chocolate Layer
2 T. heavy cream or 1/2 & 1/2
1 t. sugar
1 oz bittersweet or semi-sweet chocolate

For Pecan Filling
1/4 c. butter
1/2 c. sugar
1 c. light corn syrup
1/4 t. salt
3 eggs
1 c. pecan halves
1 1/2 t. rum extract

For Rum Whipped Cream
1 c. heavy cream
3 T light rum
3 T apple juice or cider
1 T. brown sugar

Place uncooked pie shell in pie dish. 

Melt chocolate in glass measuring cup in the microwave, then stir in cream and sugar. Pour chocolate mixture into bottom of unbaked pie shell.  Chill in freezer 5 minutes and remove.

Preheat oven to 350 degrees. Cream together butter and 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 chocolate lined pastry.  Bake at 350 for 50 to 60 minutes. Cool in the refrigerator.  

For rum whipped cream, beat together heave cream, rum, apple juice and brown sugar until it thickens to desired consistency. 

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