BLACKBERRY PIE I
I've been using this recipe for years and have always succeeded with it! Frozen or fresh blackberries can be used. Serve with vanilla ice cream.
Provided by Michelle LaVerdiere
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
- Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
- Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 42.1 g, Cholesterol 0.3 mg, Fat 8 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 119.3 mg, Sugar 22.3 g
BLACK BOTTOM BLACKBERRY PIE
A dense dark chocolate base, creamy cheesecake filling and sweet blackberry topping are layered in a flaky, buttery pie crust in this delicious dessert!
Provided by Stephanie Wise
Categories Dessert
Time 8h
Yield 19
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 Serving
BLACKBERRY BLACK BOTTOM PIE
Provided by Girl Versus Dough
Time 7h51m
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees 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.
BLACKBERRY PIE
While this pie is a favorite in Washington state, it is also a classic across the country. The cut-out crusts update the look of the old standard, but the taste is just as sweet, tart and velvety as you remember.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Toss together the berries, granulated sugar, vanilla and lemon zest and juice in a large bowl. Let stand at room temperature for 20 minutes.
- Preheat the oven to 400 degrees F.
- Meanwhile, unroll one pie crust and press it into a 9-inch pie plate. Roll out the other crust on a floured cutting board. Using a 2-inch round biscuit cutter, cut the entire crust into rounds, rerolling until all the dough is used (about 28 rounds).
- Sprinkle the cornstarch over the berry mixture and toss to combine. Pour the berry mixture into the crust and spread into an even layer. Dot the top with the butter pieces. Brush the border of the dough lightly with the egg wash. Place the rounds around the border of the pie plate, overlapping them slightly and using the egg wash as an adhesive when necessary. There will be empty space in the center. Crimp the edge of the pie. Brush the entire crust with the egg wash and sprinkle with the turbinado sugar.
- Put the pie plate on a baking sheet and bake until the center is set and the crust is golden brown, 45 to 50 minutes. Put on a wire rack to cool completely. Serve at room temperature.
BLACK-BOTTOM PIE
The creamy, bittersweet-chocolate "bottom" of this early-twentieth-century icebox pie rests on a graham cracker crust. The pile of ethereal meringue on top includes a hint of rum.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 20
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.
BLACK BOTTOM PIE
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry cream was thought to signify the dark, swampy lowlands lying along the Mississippi River.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 10-inch pie
Number Of Ingredients 16
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.
OLD FASHIONED BLACKBERRY PIE
Blackberries...yummy! This recipe was given to me by a friend at work. It's very easy to make and so good.
Provided by Dreamgoddess
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- Wash the blackberries and place on paper towels to drain.
- Line the bottom of a pie pan with half of the pastry.
- Place the blackberries on top of the pastry.
- Sprinkle the sugar, cornstarch and lemon rind on top of the berries.
- Dot butter on top of the sugar, cornstarch and lemon rind.
- Cut the remaining pastry in strips.
- Place the strips in a lattice pattern on top of the pie.
- Bake in the preheated oven for 30-45 minutes or until the top of the pie is golden brown.
Nutrition Facts : Calories 3154.8, Fat 149.7, SaturatedFat 45.7, Cholesterol 61.1, Sodium 2121.6, Carbohydrate 435.4, Fiber 29.9, Sugar 221.8, Protein 29.4
BEST HOMEMADE BLACKBERRY PIE
A tasty blackberry pie, delicious with sweet or sour blackberries and simple and easy to make.
Provided by Baker#1
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 2h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Smash blackberries in a bowl until they are mostly liquid, with only few chunks remaining.
- Combine sugar, water, cornstarch, and lemon juice in a saucepan. Whisk out lumps and turn heat to high. Bring to a boil and stir; continue to cook for 3 minutes. Remove from heat. Add blackberries and mix together; set aside.
- Combine flour, brown sugar, salt, and cinnamon in another bowl. Add butter and mix with your hands until clumpy and crumbly.
- Press pie pastry into a pie pan and add blackberry filling; top with crumble.
- Bake in the preheated oven until the bottom of the crust is cooked and golden, 40 to 50 minutes. Remove from the oven and let cool for filling to set, about 1 hour.
Nutrition Facts : Calories 382.4 calories, Carbohydrate 56.1 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 133.4 mg, Sugar 32.3 g
FRESH BLACKBERRY PIE
I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie is a real stunner. -Gladys Gibbs, Brush Creek, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine sugar, tapioca and salt. Add 1 cup blackberries; toss to coat. Let stand for 15 minutes. Cook and stir over medium heat until berries burst and mixture comes to a gentle boil. Remove from the heat; gently stir in remaining berries., Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 524 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 407mg sodium, Carbohydrate 69g carbohydrate (29g sugars, Fiber 5g fiber), Protein 5g protein.
GRAMAMA'S GREAT BLACK BERRY PIE
This pie is easy yet delicious. Mixed with spices and a secret ingredient, your guests will have mouth watering reviews about your pie.
Provided by TEWE1350
Categories Dessert Recipes Pies Fruit Pies Blackberry Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Press one crust into the bottom and up the sides of a 9 inch pie plate.
- In a large bowl, stir together the sugar, vanilla, maple syrup, cardamom and cinnamon. Stir in blackberries carefully until evenly coated. Pour into the pie crust. Cover with the top crust, and seal the edges. Cut a few holes in the top to vent steam.
- Bake for 45 to 50 minutes in the preheated oven, until the crust is golden brown.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 55.7 g, Fat 7.9 g, Fiber 4.5 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 119.5 mg, Sugar 40.1 g
BLACK BOTTOM PIE
My grandmother made the best black-bottom pie but she never wrote down her recipe. This recipe very closely resembles the taste and look of it. Adapted from Southern Living. 2 hour, 30 minute chill time.
Provided by ratherbeswimmin
Categories Dessert
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
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
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry cream was thought to signify the dark, swampy lowlands lying along the Mississippi River.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes 10-inch pie
Number Of Ingredients 16
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.
BLACK BOTTOM PIE II
Chocolate and rum ... ...... yummmm. Good garnished with whipped cream and shaved chocolate.
Provided by Kathy Mowery
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 34.5 g, Cholesterol 51.4 mg, Fat 9.4 g, Fiber 0.8 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 292.2 mg, Sugar 24.5 g
PENNINGTON'S BLACK BOTTOM PIE
This is from a restaurant in Tulsa that closed down a long time ago. I got this recipe out of the Tulsa newspaper. My boyfriend asked me to post this. He used to eat this pie when he was little and said that it was the best! I have not made it myself yet but plan on doing so next weekend. The recipe does not look like the easiest to make but he assures me that it is well worth it! The picture is outstanding. I would love to post it but do not know how. Sorry.
Provided by Gingerbear
Categories Pie
Time 2h
Yield 1 pie
Number Of Ingredients 16
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.
Nutrition Facts : Calories 4755.1, Fat 267, SaturatedFat 119.5, Cholesterol 1344.1, Sodium 2249.2, Carbohydrate 518.7, Fiber 10.6, Sugar 299, Protein 78.5
BLACK-BOTTOM PIE
Yield Makes one 9-inch pie
Number Of Ingredients 20
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.
BLACK BOTTOM STRAWBERRY CREAM PIE
Luscious hot fudge topping sits between a flaky crust and a creamy filling for a fruity dessert with something extra!
Provided by looneytunesfan
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450°F Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
- Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.
- In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.
- In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.
- Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.
Nutrition Facts : Calories 389.8, Fat 22.9, SaturatedFat 12.3, Cholesterol 52.1, Sodium 279.7, Carbohydrate 42.6, Fiber 1.6, Sugar 25.6, Protein 4.5
BLACK BOTTOM PIE
My ex husband had family in Mississippi. I first had Black Bottom Pie there in a restaurant called Widemans in Meridian Mississippi. It was to die for. This recipe pretty closely is the same. The cooking time means chilling time.
Provided by conniecooks
Categories Pie
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 508.5, Fat 32.7, SaturatedFat 19.6, Cholesterol 184.5, Sodium 88, Carbohydrate 48.1, Fiber 1.3, Sugar 40.6, Protein 7.9
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