Black bottom bourbon pecan pie. Spread the pecans on the bottom and pour the mixture over them. Maple Bourbon Pecan Pie Maple Bourbon Pecan Pie. Black-Bottom Pie. this link is to an external site that may or may not meet accessibility guidelines.
I know a lot of people are super finicky when it comes to corn syrup. I actually don't mind it since I don't eat it every single day. Chocolate-covered pecans and vanilla whipped cream top this decadent pie with a bottom layer of chocolate. You can have Black bottom bourbon pecan pie using 9 ingredients and 2 steps. Here is how you cook it.
Ingredients of Black bottom bourbon pecan pie
- You need 1 of frozen pie deep bottom pie shell.
- It’s 3/4 cup of sugar.
- Prepare 1/2 cup of light corn syrup.
- It’s 1/2 cup of unsalted butter, melted.
- It’s 3 of eggs, lightly beaten.
- You need 6 oz of semi sweet chocolate chips.
- It’s 1/4 cup of bourbon.
- Prepare 1 cup of chopped pecans.
- Prepare 1/4 cup of cornstarch.
In large bowl beat eggs slightly. 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. I lovelovelove a bourbon pecan pie, so I was wondering…could I add bourbon to this?
Black bottom bourbon pecan pie step by step
- 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.
Fill pan with foil and beans or pie weights. 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. Recipes from The New Texas Cuisine by Stephan Pyles.