Black bottom bourbon pecan pie
Black bottom bourbon pecan pie

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, black bottom bourbon pecan pie. It is one of my favorites. For mine, I am going to make it a little bit unique. 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. 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.

Black bottom bourbon pecan pie is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Black bottom bourbon pecan pie is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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. Take 1 frozen pie deep bottom pie shell
  2. Take 3/4 cup sugar
  3. Prepare 1/2 cup light corn syrup
  4. Prepare 1/2 cup unsalted butter, melted
  5. Take 3 eggs, lightly beaten
  6. Get 6 oz semi sweet chocolate chips
  7. Prepare 1/4 cup bourbon
  8. Get 1 cup chopped pecans
  9. Take 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.

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

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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