Black Bottom Bourbon Pecan Pie

“Pie is the American synonym of prosperity, and its varying contents the calendar of the changing seasons.” ~ NY Times, 1902

Black Bottom Pecan Pie with Bourbon

Today is the twelfth day of Christmas goodies. I have had fun posting old and new holiday treats. As I researched new recipes and chose my favorite old recipes, I noticed a common thread that was woven through everything. That thread was tradition.
All of the recipes have a history that was passed down from one generation to the next. That history often started with our grandparents. They lovingly shared their knowledge of cherished recipes with their children and their grandchildren.
I know from personal experience that the time I spent in the kitchen with my grandmother and mother taught me much more than how to bake. I learned their history, baking techniques and a love of keeping old traditions alive.
Therefore, I dedicate this post to all the grandparents and parents who continue to pass on family traditions and encourage their children to build upon them.
This Pecan Pie is for my husband since it is one of his favorite desserts.
I decided to kick it up a notch so I added some chocolate and bourbon. How can you go wrong with that?

To get started prepare my basic pie crust recipe.

In a small bowl, set over some simmering water, melt the bittersweet chocolate, sugar and heavy cream. Spread over the bottom of the pie crust. Chill the crust in the freezer while preparing the pecan pie filling.

In a medium sized saucepan melt the butter. Add the bourbon, eggs, light corn syrup, vanilla, light brown sugar and a pinch of salt. Cook over medium low, stirring constantly, until the mixture reaches 160 degrees on a candy thermometer.
Cool slightly and then pour the filling into the pie crust. Arrange pecan halves decoratively on top of the filling.
Bake in a 350 degree F oven for 35-40 minutes until the crust is golden brown and the filling has puffed up. NOTE: The center will not be completely set but it will continue to cook when it is removed from the oven.
Cool completely. Serve with whipped cream.

Black Bottom Bourbon Pecan Pie

By Patricia Rio Published: December 25, 2013

• Black Bottom Bourbon Pecan Pie

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  2 votes, 5.00 avg. rating (98% score)
• Yield: 6-8 Servings
• Prep: 60 mins
• Cook: 40 mins
• Ready In: 1 hr 40 mins

“Pie is the American synonym of prosperity, and its varying contents the calendar of the changing seasons.” ~ NY Times, …

Ingredients

• 1 ounce bittersweet chocolate Black Bottom
• 1 teaspoon white sugar Black Bottom
• 5 teaspoons heavy cream Black Bottom
• 1 recipe basic pie crust See earlier post
• 4 tablespoons unsalted butter Pie Filling
• 1-3 tablespoons bourbon
• 3 large eggs, lightly beaten
• 1 cup light corn syrup
• 1 teaspoon pure vanilla extract
• 2/3 cup light brown sugar
• 1 pinch of salt

Instructions

1. To get started prepare my basic pie crust recipe. See an earlier post.
   
2. In a small bowl, set over some simmering water, melt the bittersweet chocolate, sugar and heavy cream. Spread over the bottom of the pie crust. Chill the crust in the freezer while preparing the pecan pie filling.
   
3. In a medium sized saucepan melt the butter. Add the bourbon, eggs, light corn syrup, vanilla, light brown sugar and a pinch of salt. Cook over medium low, stirring constantly, until the mixture reaches 160 degrees on a candy thermometer.
   
4. Cool slightly and then pour the filling into the pie crust. Arrange pecan halves decoratively on top of the filling.
   
5. Bake in a 350 degree F oven for 35-40 minutes until the crust is golden brown and the filling has puffed up. NOTE: The center will not be completely set but it will continue to cook when it is removed from the oven.
   
6. Cool completely. Serve with whipped cream.