Shelly's Recipe

BLACK BOTTOM PECAN PIE WITH WHISKEY SAUCE

Category: Pie - Nut

1 teaspoon sugar
1 ounce bittersweet chocolate, chopped
5 teaspoons whipping cream
9 tablespoons brown sugar
3/4 cup light corn syrup
2 teaspoons vanilla extract
5 teaspoons bourbon
3 large eggs
1/4 cup unsalted butter, melted
1 cup pecan halves

1 unbaked pie crust, chilled until ready to use

Preheat oven to 350. Combine sugar, chocolate, and whipping cream in a small heavy saucepan; cook over low heat, stirring constantly until blended. Pour chocolate mixture in bottom of chilled pie crust; spread evenly. Place pie crust in freezer for 5 minutes to set chocolate.

Combine brown sugar, corn syrup, vanilla and bourbon in a large mixing bowl. Beat on medium speed with an electric mixer until blended. Add eggs, one at a time, beating until blended after each addition. Gradually add butter, beating at low speed until blended.

Remove pie crust from freezer. Arrange pecan halves over chocolate layer; pour filling over pecans. Bake for 45 minutes or until center of pie is set. Cool on a wire rack. Store in the refrigerator. Serve with whisk sauce drizzled over slices.

Whiskey Sauce
4 tbsp unsalted butter
1/3 cup sugar
1 egg
1/2 tsp very hot water
1/4 cup each heavy cream and rye whiskey

Melt butter in a double boiler. In a small bowl, whisk together sugar and egg; stir in melted butter. Add hot water and simmer about 7 minutes, stirring until mixture coats back of spoon. Cool to room temperature. Stir in cream and whiskey.