Black Bottom Bourbon Pecan Pie
User Reviews
3.8
Black Bottom Bourbon Pecan Pie
Description
The Black Bottom Bourbon Pecan Pie begins with a dark chocolate crust made by pulsing flour, sugar, cocoa powder, salt, shortening, and butter together, then adding ice water until the dough just forms. After chilling, the dough is rolled out and fitted into a 9-inch pie pan. For the filling, bourbon and cornstarch are whisked together, then eggs, corn syrup, sugar, and melted butter are combined into the mixture. Pecans and semi-sweet chocolate chips provide texture and flavor throughout the custard-like filling. Baking at 350°F ensures the pie sets with a moist, tender filling and a firm chocolate crust.
The pie melds the deep chocolate notes from the crust with the sweet, nutty, and boozy filling. The bourbon adds a subtle warmth that complements the pecans, while the chocolate chips enhance the dessert’s richness.
This pie is suitable for special occasions or dessert when you want a layered flavor profile combining chocolate, nuts, and bourbon. Chilling the crust before filling helps prevent sogginess. Additionally, this recipe is adapted from reliable sources, ensuring a balanced texture. Serving it slightly cool helps maintain the filling’s firmness while showcasing its flavors.
Ingredients
dark chocolate crust
- 1 cup flour
- 2 Tbsp sugar
- 2 Tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 2 1/2 Tbsp shortening
- 2 Tbsp butter cold
- water ice
pie
- 1/4 cup bourbon
- 1/4 cup cornstarch
- 3 egg
- 1/2 cup light corn syrup
- 3/4 cup sugar
- 1/2 cup butter melted and slightly cooled, unsalted
- pecans approximately 10 oz, halves
- 1 cup chocolate chips semi-sweet, or 6 ounces
Instructions
- Set oven to 350F
- First make the crust. Put the flour, sugar, cocoa and salt in the bowl of a food processor. Pulse a few times to combine.
- Break up the shortening and butter into smaller pieces and drop into the bowl. Pulse maybe 10 times more until the mixture is crumbly and the butter and shortening are well distributed.
- While the machine is running, drizzle in the ice water, and stop just when the dough comes together. Stop the machine and feel the dough, if it comes together when pressed between your fingers, it's ready.
- Turn the dough out on a lightly floured surface and bring together with your hands into a flat disk. Wrap in plastic and refrigerate for 30 minutes.
- Roll the dough out on a floured (in this case I used more cocoa) surface. Fit the dough into your 9" pie pan and trim the edges. Put the crust back in the refrigerator while you prepare the filling.
- For the filling, whisk together the bourbon and the cornstarch in a mixing bowl. Whisk in the eggs, and then the corn syrup and sugar.
- Chop enough of the pecans to make 1 cup.
- 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.
- Bake for about an hour until bubbling and puffed on top. TIP: I usually lay a piece of foil loosely over the top to prevent too much browning...I think the pecans look better when they aren't dark brown. Let the pie cool on a rack before cutting.
Notes
- The crust recipe is adapted from Saving Room for Dessert with some modifications from Saveur.
- Use a 9-inch pie pan to ensure proper crust shape and baking time.
- Chill the pie crust before adding the filling to prevent it from becoming soggy during baking.
- Allow the pie to cool thoroughly before slicing to let the filling set properly for clean cuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 118mg | 5% |
| Potassium | 161mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
You'll Also Love
