Four and Twenty Blackbird's take on pecan pie. Lightly toasted, buttery pecans, blended with a classic (but not too sweet) pecan pie style custard, atop a decadent layer of dark chocolate ganache. This is pecan pie on a whole new level.
Brooklyn, NY
Four & Twenty Blackbirds pie bakery was founded in Brooklyn in 2009 by sisters and pie makers Melissa Elsen and Emily Elsen. Their business is focused on making pies in a truly handmade way, using seasonal and fresh ingredients sourced from local orchards. The care that goes into their homemade pies is demonstrated in the unique and outstanding flavor, unlike any other in New York City. The sisters started the custom pie business out of an apartment in Crown Heights, until opening their first brick and mortar in Gowanus in 2009.
These pies arrive fully baked and ready to cut and serve right out of the box. Most pies are best at room temperature, but should you prefer yours warm, 8 - 12 minutes in a preheated 350F oven should do the trick. We do not suggest a microwave which can make the crust tough. Pies, well wrapped, are good in the refrigerator for 5 days and in the freezer for 6 months.
Filling: Dark corn syrup (corn syrup, molasses, salt, sodium benzoate), eggs, brown sugar, pecans, unsalted butter (pasteurized cream, natural flavorings), semi-sweet chocolate (Belgian unsweetened chocolate processed with alkali, sugar, soy lecithin, natural vanilla extract), heavy cream (cream, milk), cider vinegar (distilled vinegar & apple cider vinegar, caramel color), vanilla extract (water, alcohol (35%) vanilla bean extractives), salt, ginger. Crust: Enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), unsalted butter (pasteurized cream, natural flavorings), water, sugar, cider vinegar (distilled vinegar & apple cider vinegar, caramel color), salt.