Hey everyone, it’s me, Connelly, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, black bottom bourbon pecan pie. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Black bottom bourbon pecan pie is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Black bottom bourbon pecan pie is something which I’ve loved my entire life. They’re nice and they look wonderful.
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. Black-Bottomed Pecan Pie recipe is chocolatey twist on a classic pecan pie. This recipe has no corn syrup thanks to brown rice syrup.
To get started with this recipe, we have to first prepare a few components. You can have 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:
- Take 1 frozen pie deep bottom pie shell
- Get 3/4 cup sugar
- Prepare 1/2 cup light corn syrup
- Take 1/2 cup unsalted butter, melted
- Get 3 eggs, lightly beaten
- Get 6 oz semi sweet chocolate chips
- Make ready 1/4 cup bourbon
- Make ready 1 cup chopped pecans
- Make ready 1/4 cup cornstarch
Recipes from The New Texas Cuisine by Stephan Pyles. Spread mixture evenly over bottom of pie shell. In large mixing bowl, beat brown sugar, corn syrup, vanilla, and bourbon until smooth. Place the pie shell on a baking sheet—this will make it easier to move and will catch any spills.
Instructions 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 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. Black Bottom is named after the dark and swampy lands along the Mississippi river. Fill pan with foil and beans or pie weights. Pecan pie shouldn't just be one time a year for holidays, right?
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