Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, black bottom bourbon pecan pie. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Premium Blend of Chia, Flaxseed, Psyllium, and Aloe. In this case it was a dark chocolate crust, a semi sweet black bottom, and some bourbon, spiffing up a pecan pie in all the right ways. I love the colors and textures in this pie…the pecans get super crisped, and the filling is the silkiest pecan pie filling I've ever had. Black Bottom Maple Bourbon Pecan Pie uses robust maple syrup, a hint of bourbon, and a layer of chocolate to take pecan pie to new flavor heights!
Black bottom bourbon pecan pie is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Black bottom bourbon pecan pie is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular 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 it.
The ingredients needed to make Black bottom bourbon pecan pie:
- Get 1 frozen pie deep bottom pie shell
- Take 3/4 cup sugar
- Get 1/2 cup light corn syrup
- Make ready 1/2 cup unsalted butter, melted
- Make ready 3 eggs, lightly beaten
- Prepare 6 oz semi sweet chocolate chips
- Prepare 1/4 cup bourbon
- Take 1 cup chopped pecans
- Get 1/4 cup cornstarch
Spread chocolate chips evenly over bottom of pie dough and pour filling on top. Whisk together bourbon and cornstarch in a mixing bowl. Whisk in the eggs and then the corn syrup and sugar. Stir in the melted butter and the chopped pecans.
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
Whisk in the eggs and then the corn syrup and sugar. Stir in the melted butter and the chopped pecans. Take the pie crust out of the fridge and cover the bottom with the chocolate chips. Pour the filling over the chips. Arrange the remaining pecan halves over the entire top of the pie.
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