Best Blackbottom Pie Recipes

BLACK BOTTOM 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.

BLACKBOTTOM PIE III

Steps:

• In a small bowl, mix together 1/2 cup sugar and cornstarch. Place egg yolks in a separate bowl and slowly whisk in scalded milk. Whisk in sugar mixture, then pour this mixture into top of a double boiler. Cook, stirring constantly, until mixture coats the back of a spoon. Remove from heat.
• Place 1 cup of hot custard mixture in a small bowl and stir in chocolate chips until mixture is smooth and chocolate is melted. Pour into bottom of baked pastry shell and chill in refrigerator.
• Soften gelatin in cold water for 5 minutes, then stir into remaining custard mixture. Chill until mixture is slightly thickened. In a medium glass or metal bowl, beat egg whites until foamy. Continue to beat while slowly adding 1/2 cup sugar, until whites form stiff peaks. Fold whites into custard mixture. Gently pour this mixture over chocolate layer in pastry shell. Chill until completely set, at least 4 hours.
• Just prior to serving, whip 1 cup cream until stiff. Garnish pie with whipped cream and chocolate curls if desired.

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.

BLACK BOTTOM PIE

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.

BLACK BOTTOM BLACKBERRY PIE

Steps:

• Heat oven to 400°F. Thaw crust according to package directions. Unroll and press evenly into 9-inch plate. Fold over edges and shape as desired. Prick crust all over with fork tines. Bake 11 to 13 minutes until golden brown and baked through. Cool completely on cooling rack, about 20 minutes.
• In small saucepan over low heat, stir chocolate chips and milk until chocolate is melted, about 3 minutes. Remove from heat; stir in 1 teaspoon vanilla. Use offset spatula to spread chocolate mixture evenly into bottom of cooled pie crust. Refrigerate 1 hour to set.
• In large bowl using electric hand mixer, beat cream cheese, powdered sugar and remaining 1 teaspoon vanilla until smooth. Spread evenly over chocolate filling. Cover and refrigerate 5 hours or overnight.
• In small saucepan over high heat, bring 1 cup blackberries, sugar, cornstarch, sea salt and water to boil, crushing berries with back of wooden spoon to release juices. Continue to boil, stirring constantly, 2 to 3 minutes until mixture is thickened. Transfer to large bowl; cool 5 minutes. Stir in remaining blackberries. Cool 15 minutes, then spoon evenly over pie. Refrigerate 30 minutes to set slightly before serving.

BLACK BOTTOM PIE II

Steps:

• Soften gelatin in cold water. Melt chocolate chips in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
• Combine 1/2 cup sugar, cornstarch, and salt in a saucepan. Blend together milk and egg yolks, stir into sugar mix. Cook over medium heat, stirring constantly, just until mixture boils. Remove 1 cup of custard, and combine with chocolate: spread into baked pie shell. Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon. Combine chocolate & the reserved custard mix. Pour into baked pie shell.
• Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon.
• Beat egg whites and cream of tartar until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. Do not underbeat. Fold in chilled custard. Spread over chocolate mixture. Chill at least 3 hours or until set.

BLACK BOTTOM PIE

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.

BLACK BOTTOM PIE

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.

BLACK-BOTTOM CHOCOLATE PIE

Steps:

• 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.)

BLACK-BOTTOM PIE

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.