Black Bottom Chocolate Cream Pie Recipes

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CHOCOLATE BLACK-BOTTOM PIE



Chocolate Black-Bottom Pie image

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

3 1/4 cups heavy cream
8 ounces semisweet chocolate, chopped
1 tablespoon spiced rum
1 Easy Press-In Pie Crust, made with chocolate wafers
1/2 cup toasted macadamia nuts, coarsely chopped
2 tablespoons confectioners' sugar

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



Black Bottom Butterscotch Cream Pie image

Categories     Food Processor     Chocolate     Dessert     Bake     Pecan     Chill     Gourmet

Number Of Ingredients 26

For the shell
1 cup pecans
2 tablespoons sugar
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into bits
1/2 teaspoon salt
3 tablespoons ice water
raw rice for weighting the shell
6 ounces fine-quality bittersweet chocolate (not unsweetened)
1/4 cup heavy cream
For the filling
1 tablespoon bourbon
2 tablespoons water
1 envelope (about 1 tablespoon) unflavored gelatin
1 cup firmly packed dark brown sugar
1 cup milk
3/4 teaspoon salt
2 tablespoons unsalted butter
3 large egg yolks
1/2 teaspoon vanilla
freshly grated nutmeg to taste
3/4 cup heavy cream
For decoration
1/4 cup sugar
8 to 10 pecan halves
1 cup heavy cream

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



Black-Bottom Ice Cream Pie image

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

1-1/2 cups crushed gingersnaps (about 24 cookies)
1/4 cup confectioners' sugar
1/3 cup butter, melted
1 cup chocolate ice cream, softened
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 quart vanilla ice cream, softened
Sweetened whipped cream and maraschino cherry, optional

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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