River Bottom Pie Recipes

GUADALUPE RIVER PUDDING

Steps:

• For the crust:.
• Finely crumble the butter and flour together. Add chopped nuts and mix together. Grease 9x13 pan and pat into the bottom. Bake 350 for 20 minutes. Let cool.
• Mix together the cream cheese, powdered sugar and cool whip. Whip with electric mixer until smooth. Spread on the crust.
• Mix together the pudding mixes and milk, beat until thickened. Spread the pudding on top of the cream cheese mixture. It works best to drop large dollops of pudding in various spots and then smooth out.
• Spread remaining Cool Whip on top of the pudding and garnish with chocolate curls.
• Refrigerate to set. Cut and serve. Can freeze for several months.

RIVER BOTTOM PIE

Steps:

• 1. Crust: Preheat oven to 350 degrees. Start by cutting cold butter into flour using a pastry cutter or a fork until well combined. Add pecans. Firmly press mixture into a 9x13 baking pan. Bake for 20 minutes.
• 2. 1st Layer: Beat cream cheese until fluffy. Add powdered sugar and 1 cup of Cool Whip. Beat until well combined. Do NOT attempt to spread this on to the crust unless it is completely cooled off. When the crust is cooled off, gently spread the cream cheese mixture over the crust.
• 3. 2nd Layer: Whisk the 5.9oz box of chocolate instant pudding with 1/2 of the milk the box calls for which will be 1 1/2 cups. I used 2% milk. Once the pudding thickens, gently spread it over the cream cheese mixture.
• 4. 3rd Layer: Whisk the 2 3.4oz boxes of pistachio* instant pudding with 1/2 of the milk the boxes call for which will be 2 cups. I used 2% milk. Once the pudding thickes, gently spread it over the chocolate pudding mixture. *Vanilla can be used if you don't like pistichio! Cover and refrigerate for at least 4 hours. It is best to make it a day ahead and let it set overnight.
• 5. Once you're ready to serve, cover the entire pan with the remaining Cool Whip. It should fill a 9 x 13" pan to the top. ENJOY!!

PENNINGTON'S BLACK BOTTOM PIE

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.

BLACK BOTTOM PIE

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.

GUADALUPE RIVER BOTTOM PUDDING CAKE

Steps:

• Mix first three ingredients together and pat into 9x13" pan.
• Bake at 350 for 20 minutes.
• Cool.
• While bottom layer cools, blend cream cheese, sugar and 1 cup of the cool whip.
• Spread over cool crust.
• Prepare puddings separately according to package directions.
• Spread vanilla pudding over cool whip mixture.
• Spread chocolate pudding over vanilla pudding.
• Top with remaining cool whip and garnish with shaved chocolate.
• Chill several hours or overnight.