Hello everybody, it is Drew, welcome to my recipe site. 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 will make it a little bit unique. This will be really delicious.
Black bottom bourbon pecan pie is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Black bottom bourbon pecan pie is something which I have loved my entire life.
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. Chocolate-covered pecans and vanilla whipped cream top this decadent pie with a bottom layer of chocolate.
To get started 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 can achieve that.
The ingredients needed to make Black bottom bourbon pecan pie:
- Make ready 1 frozen pie deep bottom pie shell
- Prepare 3/4 cup sugar
- Take 1/2 cup light corn syrup
- Prepare 1/2 cup unsalted butter, melted
- Make ready 3 eggs, lightly beaten
- Prepare 6 oz semi sweet chocolate chips
- Take 1/4 cup bourbon
- Prepare 1 cup chopped pecans
- Get 1/4 cup cornstarch
How to make Black Bottom Pecan Pie. In a medium bowl, whisk together the bourbon and cornstarch until dissolved. Check out the tastiest Black Bottom Pecan Pie recipe only at kfoods. The creamy, bittersweet-chocolate "bottom" of this early-twentieth-century icebox pie rests on a graham cracker crust.
Steps to make Black bottom bourbon pecan pie:
- preheat oven to 350°
- 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
The pile of ethereal meringue on top includes a hint of rum. 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. Black Bottom Oatmeal Pie Adapted, just a tiny bit, from Four and Twenty Blackbirds. However, the term "black-bottom-pie" brings to mind a completely different kind of pie I remember from childhood. Recipes from The New Texas Cuisine by Stephan Pyles.
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