Black bottom bourbon pecan pie
Black bottom bourbon pecan pie

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, black bottom bourbon pecan pie. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Barbara Busick, aunt of SAVEUR associate food editor Ben Mims, makes this turtle candy-like pie with bourbon and chocolate, for a delicious departure from everyday pecan pie. Chocolate Bourbon Pecan Pie - A classic dessert but kicked up a notch by adding chocolate chips and bourbon to the pecan pie filling. After tasting this pie at my sister-in-law's house, I had to have the recipe.

Black bottom bourbon pecan pie is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Black bottom bourbon pecan pie is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook black bottom bourbon pecan pie using 9 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Black bottom bourbon pecan pie:
  1. Take 1 frozen pie deep bottom pie shell
  2. Take 3/4 cup sugar
  3. Take 1/2 cup light corn syrup
  4. Take 1/2 cup unsalted butter, melted
  5. Take 3 eggs, lightly beaten
  6. Make ready 6 oz semi sweet chocolate chips
  7. Prepare 1/4 cup bourbon
  8. Get 1 cup chopped pecans
  9. Get 1/4 cup cornstarch

NOTE: Top each serving with a scoop of ice cream and watch it disappear! Place the pie shell on a baking sheet—this will make it easier to move and will catch any spills. Recipes from The New Texas Cuisine by Stephan Pyles. Spread mixture evenly over bottom of pie shell.

Steps to make Black bottom bourbon pecan pie:
  1. preheat oven to 350°
  2. In a medium bowl, whisk bourbon and cornstarch together until completely dissolved. Then whisk in eggs,corn syrup, sugar, melted butter and pecans. Spread chocolate chips evenly over bottom of pie shell and pour filling on top. Bake for 1 hour until browned and bubbly. Transfer to a rack and let pie cool at least 2 hours before serving

That's right, your favorite sticky-sweet pie got a chocolatey makeover so good you'll have to make it at least once this holiday Partially baking the crust before you add filling—especially custardy fillings like pumpkin—will help prevent the bottom from turning into mush. Pecan pie shouldn't just be one time a year for holidays, right? I don't think so - in fact, making pecan pie bars is actually almost better in my mind. And I pretty much think that most things are better with chocolate, so I added a layer just for fun (that's the 'black bottom' part, which I'm sure you figured. Black Bottom Oatmeal Pie Adapted, just a tiny bit, from Four and Twenty Blackbirds.

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