Brownie Bottom Bourbon Pie
Indulge in the ultimate dessert fusion with this decadent Brownie Bottom Bourbon Pie, a show-stopping treat that combines the rich, fudgy allure of a brownie base with the silky smoothness of a bourbon-infused custard. Perfect for chocolate and whiskey lovers alike, this pie starts with a dense, homemade brownie layer baked to perfection, then topped with a luscious cream custard kissed with a hint of bourbon for a sophisticated twist. Finished with optional dark chocolate shavings and a dollop of whipped cream, this dessert not only satisfies your sweet tooth but also delivers a touch of elegance. Ideal for celebrations or an indulgent weekend treat, this pie is sure to captivate at first bite. Keywords: brownie bottom bourbon pie, bourbon dessert, chocolate custard pie, brownie pie recipe.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 180 grams Semisweet chocolate chips
- 200 grams Granulated sugar
- 100 grams Light brown sugar
- 3 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 120 grams All-purpose flour
- 30 grams Cocoa powder
- 0.5 teaspoons Salt
- 240 milliliters Heavy cream
- 120 milliliters Whole milk
- 4 pieces Egg yolks
- 100 grams Granulated sugar (for filling)
- 2 tablespoons Cornstarch
- 60 milliliters Bourbon
- Dark chocolate shavings (optional, for garnish)
- Whipped cream (optional, for serving)
Instructions
Preheat your oven to 175°C (350°F). Grease and lightly flour a 9-inch pie dish.
In a heatproof bowl set over simmering water, melt the butter and semisweet chocolate chips together until smooth. Remove from heat and let cool slightly.
Whisk in the granulated sugar and light brown sugar to the melted chocolate mixture until combined. Add the eggs one at a time, whisking well after each addition.
Stir in vanilla extract, then sift in the flour, cocoa powder, and salt. Fold gently to combine, being careful not to overmix.
Pour the brownie batter into the prepared pie dish. Smooth the top with a spatula and bake for 25-30 minutes, or until the center is set. Remove from oven and allow to cool completely in the dish.
For the bourbon custard filling, heat the heavy cream and whole milk in a medium saucepan over medium heat until just steaming. Do not let it boil.
In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale in color.
Temper the egg yolk mixture by slowly adding a ladleful of hot cream into it while whisking constantly. Gradually pour the tempered egg mixture back into the saucepan with the remaining cream, stirring continuously.
Cook the custard over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in the bourbon.
Once the brownie layer has completely cooled, pour the warm custard over it, spreading it evenly with a spatula. Chill the pie in the refrigerator for at least 4 hours, or until the custard is fully set.
Before serving, garnish with dark chocolate shavings and a dollop of whipped cream, if desired. Slice and enjoy!
Nutrition Facts
Calories |
5714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.1 g | 414% | |
| Saturated Fat | 183.5 g | 918% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1943 mg | 648% | |
| Sodium | 1614 mg | 70% | |
| Total Carbohydrate | 647.8 g | 236% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 506.2 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 618 mg | 48% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1849 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
