Black Bottom Pie Recipes

Steps:

• Mix graham crumbs, sugar and 1/3 cup of the margarine. Press firmly onto bottom and up side of 9-inch pie plate; set aside. Place remaining 1/3 cup margarine and 4 oz. chocolate in small saucepan; cook on medium heat until chocolate is completely melted and mixture is well blended, stirring frequently. Spread onto bottom of crust; set aside.
• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Pour into crust. Refrigerate at least 1 hour or until ready to serve. Meanwhile, use remaining 2 oz. chocolate to make chocolate curls (see Tip). Refrigerate until ready to use.
• Top pie with whipped topping and chocolate curls just before serving. Store leftover pie in refrigerator.

Steps:

• Make a high-fluted edge on pie shell when preparing shell to hold the filling.
• Melt butter in a large double boiler over high heat.
• Add red food color, vanilla and butter extract.
• Add three-quarters of the milk and heat through.
• Reserve a quarter of the milk.
• Mix all dry ingredients in a large bowl; add the remaining milk, blending until smooth.
• Separate eggs, storing whites in a metal bowl in the refrigerator; add yolks to mixture, whisking until smooth and well blended.
• When the mixture in the double boiler reaches 180 degrees, add cornstarch mixture, stirring constantly until the mixture thickens.
• Turn heat to low and cook for 1 hour.
• Whip the egg whites until stiff peaks form.
• Fold the chocolate mixture into the egg white very gently, just until no white streaks appear.
• Pour into pie shell.
• Refrigerate until pie is completely cooled.
• Top with whipped topping just before serving.
• To make whipped topping:.
• Pour whipping cream into chilled mixing bowl.
• Add sugar and mix with chilled beaters.
• Mix on medium until peaks begin to form.
• Spread onto pie with a spatula.
• It should have peaks and waves on the surface.
• To make the pie crust:.
• Mix flour and salt in bowl.
• Lightly cut in shortening with a pastry blender until mixture resembles a coarse meal.
• Sprinkle in water a small amount at a time, until all particles are moistened and cling together when pressed into a ball.
• Cover with a damp cloth and let rest for a few minutes.
• Roll out thin (less than an 1/8 inch) on lightly floured board.
• Fold and place in pie pan.
• Prick bottom and sides of baking shell first.
• Bake at 425° for 12 to 15 minutes or until lightly browned.
• Cool.

Steps:

• Combine 1/2 cup sugar, and cornstarch.
• Slowly add milk to egg yolks, start with just 1 tbsp at a time till you have added about 1/3 cup. This tempers the eggs and prevents them from scrambling. Now add in all the milk.
• Stir in sugar mixture, cook and stir over medium heat until mixture thickens enough to coat a spoon.
• Add vanilla.
• Remove 1 cup of custard and stir into it the chocolate chips until they are melted.
• Pour into crust and chill.
• Meanwhile soften gelatin in 1/4 cup cold water.
• Add to remaining hot custard, and stir until completely dissolved.
• Add rum.
• Chill until slightly thickened.
• Beat egg whites until soft peaks form.
• Fold into gelatin custard mixture.
• Chill if necessary until mixture mounds.
• Pile over chocolate layer.
• Chill till set (about 4 hours).
• Topping:.
• Beat 2 cups of whipping cream till soft peaks form.
• Add sugar and vanilla.
• Continue beating until mixed well.
• Pile on chilled pie.
• Garnish with freshly grated nutmeg over the whipped cream.

Steps:

• To make the gingersnap crust: In a bowl, add all the crust ingredients; stir to mix.
• Press mixture into the bottom and up the sides of a 9-inch deep dish pie plate.
• Bake at 350°F for 8-10 minutes; cool on a wire rack.
• To make the filling: In a small bowl, add the water and rum; stir to combine.
• Sprinkle the gelatin over the rum mixture; stir to combine and set aside.
• In a saucepan, add the sugar and cornstarch; stir to combine.
• Gradually whisk in the milk and egg yolks.
• Bring mixture to a boil over medium heat, whisk constantly.
• Boil for 1 minute.
• Add in gelatin mixture; stir until mixture is dissolved.
• Mix together 1 cup of custard mixture and chocolate morsels; stir until smooth; pour into gingersnap crust; spread evenly.
• Chill 30 minutes or until set; set aside remaining custard.
• In a mixing bowl, beat whipping cream until foamy, using an electric mixer on high speed.
• Gradually add powdered sugar; beat until soft peaks form.
• Fold 1 cup whipping cream mixture into custard mixture; spoon over chocolate mixture.
• Chill pie and remaining whipped cream for 2 hours or until pie is set.
• Spread remaining whipped cream over the top.

Steps:

• Melt 4 Tbsp. butter; pour into medium bowl. Stir in wafer crumbs and sugar. Reserve 2 Tbsp. crumb mixture for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate.
• Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust; top with bananas.
• Beat pudding mix and milk with whisk 2 min.; pour over bananas. Refrigerate 4 hours.
• Top pie with COOL WHIP and reserved crumb mixture just before serving.

Steps:

• For the crust:
• 1. Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).
• 2. Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all of the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
• 3. On a lightly floured work surface, roll out dough to form a round that is 2 to 3 inches larger than your pan, and about 1/8 inch in thickness. Transfer dough to pie pan and trim overhang to 1 to 1 1/2 inches. Transfer to freezer for 20 minutes. Position racks in bottom and middle racks and preheat over to 425°F. When crust has been in freezer for 10 minutes, remove and line it tightly with aluminum foil.
• 4. Pour the pie weights or beans into the pan and spread them so they are concentrated more around the edge of the shell than in the center. Place the pan on the preheated baking sheet and bake for 20 minutes, until the crimped edges are set but not browned. Remove the pan and the baking sheet from the oven, lift out the foil and pie weights, and let the crust cool for a minute. Use a pastry brush to coat the bottom and sides with a thin layer of egg white glaze to moistureproof the crust. Return the pan, on the baking sheet, to the oven's middle rack and continue baking for 3 more minutes. Remove and cool completely before filling.
• For the filling:
• 5. Reduce the oven to 350°F. Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally. Set aside to cool. Reduce the oven temperature to 325°F.
• 6. To make the ganache layer, bring the heavy cream just to a boil over medium heat in a heavy-bottomed saucepan. Remove from the heat and pour in the chocolate pieces. Swirl the cream around to distribute and cover the chocolate; let sit for 5 minutes. Whisk gently until smooth. Scrape the ganache into the cooled pie shell and spread evenly over the bottom. Place the shell in the freezer to set the ganache while making the filling.
• 7. In a large bowl, whisk together the brown sugar, ginger, salt, and melted butter. Add the corn syrup, vanilla, and cider vinegar and whisk to combine. Add the eggs one at a time, blending well after each addition. Stir in the cooled oats.
• 8. Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling. Bake on the middle rack of the oven for about 55 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is slightly firm to the touch but still has some give (like gelatin). Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.

Steps:

• Make the crust: Stir together the graham cracker crumbs, butter, sugar, and salt in a bowl. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat the oven to 350°F. Bake until the crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
• Make the filling: Sift together the sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add the chocolate. Cook, stirring constantly, until the chocolate has melted and the mixture is thick, about 2 minutes. Remove from heat; whisk in the butter and vanilla until smooth. Spread the chocolate mixture over the crust. Refrigerate until cold and firm, about 1 hour.
• Make the topping: Prepare an ice-water bath; set aside. Sprinkle the 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 the salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until the mixture is thick and boiling, about 5 minutes. Remove from heat; stir in the gelatin mixture, and let cool completely. Stir in the vanilla and rum. Briefly place the pan in the ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make the syrup.
• Bring the remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve the sugar. Brush down the sides of the pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until the syrup registers 240°F on a candy thermometer.
• Raise the mixer speed to high, and beat the egg whites just until stiff peaks begin to form. Immediately pour the syrup into the egg whites in a slow, steady stream near the side of the bowl, avoiding the whisk (it might splatter). Beat until glossy and cooled, about 7 minutes.
• Fold the meringue mixture into the reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate the pie for 2 1/2 hours or overnight before serving.

Steps:

• For fudge filling:
• In a small bowl, combine all fudge filling ingredients in the order given. Blend with an electric mixer at medium speed.Pour into unbaked pie shell.
• For pecan topping:
• In another small bowl, combine all ingredients except pecans. Blend with mixer at medium speed until well blended. Stir in pecans.
• Bake at 350 degrees for the first 20 minutes. Spoon pecan topping over partially baked pie. Return to oven and bake an additional 30-35 minutes until crust is brown. Once cooled can be served as is or with a thick layer of whipped topping swirled over the top. This is a very rich pie.

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.

Steps:

• For the Crust
• Pulse granulated sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-size crumbs form, about 10 seconds. With the motor running, add 2 Tbsp. ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it's very crumbly, pulse in more ice water 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.
• Turn out dough onto a lightly floured surface and push together into a ball. Knead a few times to combine, then flatten into a disk with smooth edges (no cracks). Cover tightly and chill at least 1 hour.
• Roll out dough to a 13" round on a lightly floured surface. Roll dough loosely around rolling pin and transfer to a standard 9"-diameter pie dish. Lightly press dough into pan, leaving a 1" overhang; trim excess. Fold overhang under and crimp as desired. Chill until cold, about 30 minutes.
• Do Ahead: Dough can be made and shaped into disk 3 days ahead. Keep chilled, or freeze up to 3 months. Thaw before rolling.
• For the Filling and Assembly
• Place racks in bottom third and center of oven; preheat to 375°F. Place a rimmed baking sheet on bottom rack to preheat.
• Spread hazelnuts on another rimmed baking sheet and bake on center rack until light golden brown, about 10 minutes. Reserve 1 cup whole hazelnuts to decorate pie; finely chop remaining hazelnuts.
• Melt chocolate in a small heatproof bowl set over a small saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted and smooth. (You can also do this in a microwave.) Remove from heat and let cool slightly. Spread chocolate in bottom of pie shell with the back of a spoon and chill until set, about 15 minutes.
• Melt butter in a small skillet over medium heat or in a microwave in a microwave-safe bowl. Pour butter into a large bowl. Whisk in brown sugar, espresso powder, vanilla, 1 cup corn syrup, and 3/4 tsp. salt until well incorporated. Whisk in eggs, then fold in chopped hazelnuts.
• Pour filling into pie crust (do not overfill). Toss whole hazelnuts with remaining 2 Tbsp. corn syrup and 1/4 tsp. salt in a small bowl and arrange on top of pie. Place pie dish on preheated baking sheet on bottom rack and bake 20 minutes. Rotate baking sheet, move to center rack, and continue to bake, covering edges with foil or a pie shield if crust starts to brown too much, until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20-25 minutes more. Transfer pie to a wire rack and let cool before slicing, about 3 hours.
• Do Ahead: Filling (before decorating) can be made 1 day ahead. Bring to room temperature before baking. Pie can be made 2 days ahead. Cover loosely with foil and store at room temperature.

Steps:

• Make the shell:
• In a food processor grind coarse the pecans with the sugar and transfer the mixture to a bowl. In the food processor blend together the flour, the butter, and the salt until the mixture resembles meal and add the flour mixture to the pecan mixture. Add the ice water, toss the mixture until the water is incorporated, and press it onto the bottom and up the side of a 9-inch (1-quart) pie plate, crimping the edge decoratively. Chill the shell for 1 hour, prick it all over with a fork, and line it with foil. Fill the foil with the rice, bake the shell in the lower third of a preheated 425°F. oven for 10 minutes, and remove the foil and rice carefully. Reduce the heat to 375°F., bake the shell for 12 to 15 minutes more, or until it is golden brown, and let it cool on a rack.
• In a small metal bowl set over a pan of barely simmering water melt the chocolate with the cream, stirring until the mixture is smooth, spread the mixture in the bottom and halfway up the side of the shell, and let it cool. Chill the shell.
• Make the filling while the shell is chilling:
• In a large metal bowl combine the bourbon and the water, sprinkle the gelatin over the liquid, and let it soften. In a saucepan heat the brown sugar, the milk, and the salt over moderate heat, stirring, until the mixture is hot and the sugar is dissolved and whisk in the butter. (The mixture will appear slightly curdled.) In a bowl whisk together the egg yolks, add the hot milk mixture in a stream, whisking, and pour the mixture into the pan. Cook the custard over moderately low heat, whisking constantly, until it is thickened and registers 160°F. on a candy thermometer and add it to the gelatin mixture. Stir in the vanilla and the nutmeg and stir the mixture until it is cold and the consistency of raw egg whites, and remove the bowl from the ice water. In another bowl with an electric mixer beat the cream until it holds stiff peaks, fold it into the custard mixture gently but thoroughly, and pour the filling into the chilled shell. Chill the pie for 6 hours or overnight.
• Decorate the pie:
• In a very small skillet or saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook, stirring with a fork, until it is melted completely and turns a golden caramel, and reduce the heat to low. Working quickly, add the pecans, turning them to coat them thoroughly with the caramel, and with the fork transfer them, 1 at a time, to a piece of foil to cool. In a chilled bowl with chilled beaters beat the cream until it holds stiff peaks, drop it by heaping tablespoons around the edge of the pie, and arrange a caramelized pecan in the center of each dollop.

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.

Steps:

• For gingersnap crust:
• Preheat oven to 350°F. 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.
• For custard:
• Pour 2 tablespoons 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.
• Gently pour remaining vanilla custard over chilled chocolate layer (pour slowly so as not to disturb chocolate layer). Smooth top; chill until set, about 1 hour, or keep covered up to 1 day.
• For assembly:
• Using an electric mixer at medium-low speed, beat cream and sugar in a medium bowl until cream begins to thicken. Add rum and vanilla; increase speed to high and beat until stiff peaks form. Spread whipped cream over custard. Dust with cocoa powder and garnish with grated chocolate and almonds. DO AHEAD: Can be made 4 hours ahead. Chill uncovered.

Steps:

• Vanilla Pastry Cream: In a heavy medium saucepan, bring half and half to a a simmer.
• In a medium bowl, whisk sugar, eggs, egg yolk and flour in medium bowl to blend.
• Gradually whisk in hot half and half.
• Transfer to saucepan.
• Whisk over medium heat until mixture thickens and comes to a boil (about 5 minutes).
• Boil 1 minute.
• Pour into a medium bowl.
• Stir in vanilla.
• Press plastic unto surface of cream.
• Cover; chill until cold (about 4 hours).
• For The Crust: Butter 9-inch glass pie dish.
• In a heavy, small saucepan stir butter and chocolate over low heat.
• Mix in cookie crumbs.
• Press unto bottom and sides.
• Chill until firm (about 30 minutes).
• For Chocolate Ganache: In a medium saucepan over medium heat, heat butter and cream until hot, but do not boil.
• Remove from heat and add chocolate and vanilla.
• Whisk until smooth.
• Reserve 2 tablespoons of the ganache in a small bowl at room temperature (to be used as garnish).
• Pour remaining ganache over crust.
• Chill crust until chocolate ganache is firm (about 30 minutes).
• Assembly: Thinly slice 3 bananas.
• Arrange banana slices over chocolate.
• Whisk Vanilla Pastry Cream until smooth.
• Spread pastry cream evenly over bananas.
• Drizzle reserved chocolate ganache over pastry cream.
• Draw toothpick through pastry cream and chocolate to marbleize.
• Refrigerate until pastry cream is set (at least 3 hours and up to one day).
• Vanilla Whipped Cream: In a medium bowl, beat cream, powders sugar and vanilla extract until peaks form.
• Can be made 4 hours ahead.
• Spoon vanilla whipped cream around edges of pie or decoratively pipe cream with pastry bag.
• Slice remaining banana.
• Garnish pie with banana slices.