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 BUTTERSCOTCH CREAM PIE
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.
BLACK-BOTTOM ICE CREAM PIE
Since we live in an area where dairy farming flourishes, an ice cream pie seemed like a natural dish to create. It's an easy dessert to prepare anytime. -Mrs. Malvin Mauney Jr., Cordova, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Combine the gingersnap crumbs, confectioners' sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for at least 30 minutes. Spoon chocolate ice cream into crust; freeze until firm, about 1 hour. , Meanwhile, in a heavy saucepan, melt chocolate chips with cream over low heat, stirring constantly. Remove from the heat; add vanilla. Cool. Spread half of the chocolate sauce over chocolate ice cream; freeze until set, about 1 hour. , Spoon vanilla ice cream over chocolate sauce; freeze until firm, about 1 hour. Spread remaining chocolate sauce evenly over pie; freeze for 4-6 hours or overnight. Remove from the freezer 5-10 minutes before serving. Garnish with sweetened whipped cream and a cherry if desired.
Nutrition Facts : Calories 490 calories, Fat 31g fat (18g saturated fat), Cholesterol 75mg cholesterol, Sodium 288mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
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- 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.
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- Separate Eggs. Separate the yolks from four eggs. Place the egg whites in a large mixing bowl or the bowl of a stand mixer, cover allow to sit at room temperature until later.
- Combine Sugar and Cornstarch. In a medium size sauce pan, add 1/2 Cup sugar and cornstarch and whisk to combine.
- Add Milk and Heat to Scald. Add 2 Cups milk to the sugar and cornstarch and whisk to combine. Place the pan over medium heat and keep stirring until the milk is scalded (or right before it begins to boil).
- Add Egg Yolks. Lower the heat to low and slowly pour the egg yolks into the milk mixture whisking constantly. Once the egg yolks are all in keep stirring but switch to a wooden spoon.
- Cool and Add Vanilla. Take the pot off the stove and add 1 teaspoon of vanilla. This is now a traditional custard!
- Add 1 Cup Custard to Chocolate Chip. Working fast so the custard is still warm, take one cup of it and pour it over the chocolate chips. Stir gently until all of the chocolate chips have melted and the custard and chocolate mixture is a unified color.
- Pour Chocolate into Pie Crust. Pour the chocolate mixture into your pre-baked pie crust. Cover and allow to cool in the fridge. Allow to cool for 1 - 1 1/2 hours.
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- Whisk Egg Whites Into Meringue. After the chocolate layer has chilled for at least an hour, it's time to whisk the egg whites. Take the bowl that's been sitting at room temperature with the egg whites and add 1/4 teaspoon of Cream of Tartar.
- Add Sugar to Meringue. Once you achieve soft peaks, begin to slowly add 1/2 Cup sugar as you keep whipping the egg whites. The mixture will become much thicker and glossier.
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