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

Black bottom bourbon pecan pie is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Black bottom bourbon pecan pie is something that I’ve 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. Chocolate-covered pecans and vanilla whipped cream top this decadent pie with a bottom layer of chocolate. Place the pie shell on a baking sheet—this will make it easier to move and will catch any spills.

To get started with this recipe, we have to first prepare a few components. 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. Prepare 3/4 cup sugar
3. Make ready 1/2 cup light corn syrup
4. Make ready 1/2 cup unsalted butter, melted
5. Get 3 eggs, lightly beaten
6. Take 6 oz semi sweet chocolate chips
7. Take 1/4 cup bourbon
8. Get 1 cup chopped pecans
9. Prepare 1/4 cup cornstarch

The creamy, bittersweet-chocolate "bottom" of this early-twentieth-century icebox pie rests on a graham cracker crust. The pile of ethereal meringue on top includes a hint of rum. Recipes from The New Texas Cuisine by Stephan Pyles. Spread mixture evenly over bottom of pie shell.

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

In large mixing bowl, beat brown sugar, corn syrup, vanilla, and bourbon until smooth. 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.

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