Black Bottom Pecan Pie Recipe

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0:40 - 0:20

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Submited by

aliya from Islamabad

Ingredients

1 1/2 cups flour
1 tsp. fine salt
7 tbsp. unsalted butter, cubed and chilled
1/4 cup bourbon
1/4 cup cornstarch
3 eggs, lightly beaten
1/2 cup light corn syrup, such as Karo
3/4 cup sugar
1/2 cup unsalted butter, melted
1 cup chopped pecans
6 oz. semisweet chocolate chips

Method

1.Combine flour and 1 tsp. salt on a work surface. Using your
fingers, rub butter into flour until there are no remaining
pieces larger than peas. Make a well in the center and pour in
1/4 cup cold water. With your fingertips, mix water into flour.
Shape dough into a disk, wrap in plastic, and refrigerate for 1
hour.
2.Roll dough out to a circle 12″ in diameter. Fold dough over
rolling pin and unfold over a 9″ pie pan. Ease dough over bottom
and into sides of pan. Trim off overhanging dough with a small
knife and refrigerate pie dough for 30 minutes.
3.Heat oven to 350°. In a medium bowl, whisk together the
bourbon and cornstarch until dissolved. Whisk in eggs, corn
syrup, sugar, melted butter, and pecans. Spread chocolate chips
evenly over bottom of pie dough and pour filling on top. Bake
until browned and bubbly, 1 hour. Transfer to a rack and let pie
cool for at least 2 hours before serving.
SERVES 8

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