Erin McDowell's black-bottom pecan pie from Ovenly, Updated Edition: Sweet and Salty Recipes from New York's Most Creative Bakery (page 226) by Agatha Kulaga and Erin Patinkin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • j.va on May 01, 2021

    Probably the best pecan pie I've ever had. The chocolate tamps down the usual sweetness and the flavor of the nuts really comes through, along with background notes of maple. Also, this crust recipe, while you'll be confident you've overworked it, somehow produces the flakiest pie crust I've ever eaten, which had light crisp layers almost like puff pastry. I cooked to an internal temp of 200F, and the slices held together when cut (see submitted photo). Absolutely will make again.

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