Black bottom bourbon pecan pie
Black bottom bourbon pecan pie

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, black bottom bourbon pecan pie. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Black bottom bourbon pecan pie is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Black bottom bourbon pecan pie is something which I’ve loved my entire life. They’re fine and they look fantastic.

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. Spread the pecans on the bottom and pour the mixture over them. Place the pie shell on a baking sheet—this will make it easier to move and will catch any spills.

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

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

I actually don't mind it since I don't eat it every single day. Barbara Busick, aunt of SAVEUR assistant kitchen director Ben Mims, makes this turtle candy-like pie with bourbon and chocolate, for a delicious departure from everyday pecan pie. Try this Black Bottom Pecan Pie recipe, or contribute your own. Allow to cool completely before serving.

Instructions 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

NOTE: Top each serving with a scoop of ice cream and watch it disappear! Black Bottom is named after the dark and swampy lands along the Mississippi river. Fill pan with foil and beans or pie weights. Recipes from The New Texas Cuisine by Stephan Pyles. Spread mixture evenly over bottom of pie shell.

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