Black bottom bourbon pecan pie. 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

You can have Black bottom bourbon pecan pie using 9 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Black bottom bourbon pecan pie
  1. It’s 1 of frozen pie deep bottom pie shell.
  2. Prepare 3/4 cup of sugar.
  3. You need 1/2 cup of light corn syrup.
  4. You need 1/2 cup of unsalted butter, melted.
  5. You need 3 of eggs, lightly beaten.
  6. You need 6 oz of semi sweet chocolate chips.
  7. It’s 1/4 cup of bourbon.
  8. Prepare 1 cup of chopped pecans.
  9. Prepare 1/4 cup of cornstarch.

This popular pie was created at The Melrose Inn in Prospect, Kentucky as a specialty pasty.often associated with the fast two Add pecan to bottom of pie shell. Slowly pour pie filling over pecans. Chocolate-covered pecans and vanilla whipped cream top this decadent pie with a bottom layer of chocolate. 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 bourbon pecan pie instructions

  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.

The Black Bottom Pecan Pie is one of the most popular pies in the bakery! Using a large bowl and electric mixer or whisk, beat the eggs, both sugars, salt and syrup together until combined but not frothy. This pecan pie is overwhelmed by the bourbon and chocolate and has more of a custard consistency. It came out great with just a little layer of chocolate at the bottom! Also like many reviewers I used Kahlua instead of Bourbon.