CHOCOLATE BLACK-BOTTOM PIE
Chocolate appears 3 times in this black-bottom pie: The crust is made of chocolate wafers, the filling is rum-flavored ganache topped with macadamia nuts, and the whipped cream topping is swirled with more chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 6
Steps:
- In a medium microwave-safe bowl, microwave 1 1/4 cups cream until hot, about 3 minutes. Add chocolate and let stand until melted, 5 to 10 minutes. Whisk to combine, then whisk in rum. Pour 1 1/2 cups chocolate mixture into crust (reserve remaining chocolate mixture). Sprinkle nuts over top. Refrigerate pie 3 hours (or up to 2 days).
- In a large bowl, using an electric mixer, beat 2 cups cream with sugar on high until stiff peaks form, 2 minutes. Top pie with whipped cream, then dot with reserved chocolate mixture. With a skewer, gently swirl chocolate through whipped cream.
Nutrition Facts : Calories 719 g, Fat 60 g, Fiber 2 g, Protein 6 g
BLACK BOTTOM CHOCOLATE/RUM CUSTARD PIE 1952
This recipe is from Mom's notebook. It gives no hint of where she got it, but is dated 1952. It is a refrigerator pie made with home made custard. It has a layer of chocolate custard on the bottom with a layer of rum flavored custard on the top which is then covered with whipped cream and shaved chocolate. It has a graham...
Provided by Marcia McCance
Categories Puddings
Number Of Ingredients 28
Steps:
- 1. GRAHAM CRACKER CRUST: Combine all 4 crust ingredients and press into 8 or 9 inch pie plate
- 2. MAKE CUSTARD: Stir the scaled milk slowly into the beaten eggs then stir in the sugar mixture and cook in double boiler over hot water stirring occasionally for about 20 minutes or until custard coats the spoon
- 3. REMOVE one cup of hot custard and set aside for the top layer
- 4. To remaining hot custard still in the pan add 1 1/2 squares of dark baking chocolate (can use sweetened or milk chocolate if prefer) -- beat until well blended, then let cool
- 5. Add 1/2 tsp vanilla and pour choc custard into the pie shell
- 6. SECOND OR TOP LAYER OF CUSTARD: add dissolved gelatine to 1C of plain custard that was set aside before -- then add 1T of rum extract and mix well
- 7. In a separate bowl, beat the egg whites until stiff, adding the salt, cream of tartar, and sugar, one teaspoon full at a time until all is incorporated.
- 8. Fold the egg-white mixture into the custard-with-rum mixture and pour it on top of the chocolate layer and place in refrigerator to cool
- 9. After the pie has set up, cover the top with whipped cream and shaved chocolate just before serving.
BLACK BOTTOM PIE
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry cream was thought to signify the dark, swampy lowlands lying along the Mississippi River.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 10-inch pie
Number Of Ingredients 16
Steps:
- To make the crust: Lightly butter a 10-inch pie plate. On a lightly floured board, roll out the half of the pate brisee to a 1/8-inch thickness (unused dough can be wrapped and plastic and stored in the refrigerator or freezer). Place the dough in the pie plate, and press it into the bottom edges and along the sides. Trim the dough using scissors or a sharp paring knife. Crimp or decorate the edges of the crust if desired. Chill crust for 30 minutes.
- Preheat the oven to 375 degrees. Carefully line the pie plate with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights. Bake until edges of pastry begin to turn golden, about 15 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.
- To make the filling: Prepare an ice-water bath. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate; set aside. Place 1/4 cup cold water in a small bowl, and sprinkle gelatin over it; set aside to soften.
- In a medium bowl, whisk together 4 egg yolks, 1/4 cup sugar, and the cornstarch; set aside. In a medium saucepan, combine milk and 1/4 cup sugar. Bring just to a boil. Add about one-quarter of the hot-milk mixture to the egg mixture, whisking constantly, until combined. Return egg-milk mixture to saucepan, and bring to a boil. Remove from heat when mixture has boiled and thickened, 3 to 4 minutes.
- Measure out 1 cup of custard, and transfer to a medium bowl. Add the melted chocolate and vanilla to it, stirring until the chocolate is melted. Transfer the bowl to the ice-water bath to cool completely. When cool, spread evenly in the bottom of the pie crust. Transfer pie crust to refrigerator until set, about 5 minutes. Add softened gelatin to remaining custard. Transfer pan to the ice-water bath to cool until just beginning to set.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt and cream of tartar until soft peaks form. With machine running, gradually add remaining 1/2 cup sugar, and beat until stiff glossy peaks form. Stir 1/3 of whipped egg whites into custard to lighten. Gently but thoroughly fold in remaining whites and rum. Spread over chocolate layer. Refrigerate pie for at least 3 hours and up to overnight.
- Whip cream until stiff peaks form. Spread over custard or pipe on top with a pastry bag fitted with a star tip. Sprinkle chocolate shavings on top. Chill until ready to serve.
BLACK-BOTTOM CHOCOLATE PIE
Make and share this Black-Bottom Chocolate Pie recipe from Food.com.
Provided by dev_carlsen
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For crust: Spray 9-inch-diameter glass pie dish with nonstick spray. Stir butter and chocolate in heavy small saucepan over low heat until melted. Finely grind cookies in processor. Add chocolate mixture. Process until crumbs are moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.
- For Filling: Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally. Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.
- For Topping: Beat first 3 ingredients in large bowl until firm peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.).
Nutrition Facts : Calories 616.2, Fat 45.5, SaturatedFat 26.4, Cholesterol 244.9, Sodium 207.7, Carbohydrate 51.6, Fiber 5.4, Sugar 28.9, Protein 10
BLACK-BOTTOM PIE
The creamy, bittersweet-chocolate "bottom" of this early-twentieth-century icebox pie rests on a graham cracker crust. The pile of ethereal meringue on top includes a hint of rum.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 20
Steps:
- Make the crust: Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Press into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees. Bake until crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
- Make the filling: Sift together sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add chocolate. Cook, stirring constantly, until chocolate has melted and mixture is thick, about 2 minutes. Remove from heat; whisk in butter and vanilla until smooth. Spread chocolate mixture over crust. Refrigerate until cold and firm, about 1 hour.
- Make the topping: Prepare an ice-water bath; set aside. Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until mixture is thick and boiling, about 5 minutes. Remove from heat; stir in gelatin mixture, and let cool completely. Stir in vanilla and rum. Briefly place pan in an ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
- Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make syrup.
- Bring remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until syrup registers 240 degrees on a candy thermometer.
- Raise mixer speed to high, and beat egg whites just until stiff peaks begin to form. Immediately pour syrup into egg whites in a slow, steady stream near side of bowl, avoiding whisk. Beat until glossy and cooled, about 7 minutes.
- Fold meringue mixture into reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate pie for 2 1/2 hours or overnight before serving.
More about "black bottom chocolate pie recipes"
BLACK BOTTOM CHOCOLATE CREAM PIE - TARA TEASPOON
From tarateaspoon.com
4.6/5 (5)Total Time 4 hrsCategory DessertCalories 596 per serving
- In a heavy saucepan, whisk together ½ cup sugar, cocoa, ¼ cup cornstarch and 1¾ cups half-and-half. Place over medium-high heat and stir until sugar is just dissolved, about 2 min. Whisk in 4 egg yolks; reduce heat to medium. Cook, stirring constantly, until custard thickens and just boils, about 5 min. Remove from heat and stir in chocolate and 1 tsp vanilla. Place pan in a bowl of ice and water and stir occasionally until custard cools.
- Remove from ice bath, dry pan bottom and transfer custard to prepared crust. Cover with plastic wrap, gently pressing wrap onto surface of custard; refrigerate.
- In another heavy saucepan, stir together ¼ cup sugar, ¼ cup cornstarch and 1¾ cups half-and-half. Place over medium-high heat and stir 2 min. Reduce heat to medium and whisk in 4 egg yolks. Cook, stirring constantly, until custard thickens and just boils, about 5 min. Remove from heat and stir in 1 tsp vanilla and butter. Cool custard as above over an ice bath, then spoon on top of chocolate filling and smooth. Cover with plastic wrap and refrigerate until set, at least 3 hrs.
- Whip cream and confectioners' sugar until firm peaks form and spread onto chilled pie. Garnish with chocolate curls or shavings if desired.
BLACK BOTTOM PIE RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (21)Author Julian BroadServings 8
- Preheat oven to 350°. Pulse cookies in a food processor until finely ground. Drizzle in butter and cream; pulse until well blended. Pour into prepared dish. Use the bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of dish. Bake until crust is set, 12–15 minutes. Let cool completely on a wire rack; set aside.
- Pour 2 Tbsp. water into a small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Heat milk and cream in a large saucepan over medium heat until mixture just comes to a simmer.
- Whisk egg yolks and next 5 ingredients in a medium bowl. Gradually whisk egg mixture into milk mixture; whisk in gelatin. Whisk constantly over medium-low heat until thick, about 5 minutes.
- Remove vanilla custard from heat and stir in mascarpone. Place 1 cup custard in a medium bowl; add chocolate and stir until melted and smooth. Stir in espresso. Pour chocolate custard into crust; smooth top. Chill pie until set, about 30 minutes. Let vanilla custard stand at room temperature.
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