Black Bottom Butterscotch Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACK BOTTOM BUTTERSCOTCH PIE



Black Bottom Butterscotch Pie image

Make and share this Black Bottom Butterscotch Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h8m

Yield 6 serving(s)

Number Of Ingredients 12

1 (9 inch) graham cracker crust
3 tablespoons cornstarch
1/4 cup sugar
1 1/4 cups half-and-half
4 1/2 ounces bittersweet chocolate, coarsely chopped
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter
1/2 cup firmly packed brown sugar
1 pinch salt
3 tablespoons cornstarch
2 cups half-and-half

Steps:

  • Make the chocolate pudding: in a medium saucepan, combine the cornstarch and sugar; whisk in ½ cup half-and-half until the mixture is smooth.
  • Add in the remaining ¾ cup and bring to a boil, whisking constantly.
  • Continue to cook mixture over med-high heat, whisking, until the mixture thickens, about 3-4 minutes.
  • Take the pan from the heat and whisk in the chocolate and butter; continue to whisk until all the chocolate and butter have melted and the pudding is very smooth; stir in the vanilla.
  • Scrape the pudding into the prepared pie crust and smooth the top with a rubber spatula.
  • Make the butterscotch putting: in a medium saucepan, combine the butter, brown sugar, and salt; cook the mixture over low heat, whisking, until the butter is melted and the sugar is dissolved.
  • In a mixing bowl, combine the cornstarch and ½ cup of half-and-half; whisk to dissolve; set this mixture aside.
  • Add the remaining 1 ½ cups half-and-half to the saucepan; whisk until it is combined with the brown sugar mixture.
  • Add in half-and-half/cornstarch mixture to the pan; stir to combine, and turn the heat to med-high; cook, whisking, until the mixture thickened, about 3-4 minutes.
  • Scrape the butterscotch mixture into the pie shell and smooth the top layer of the pudding with a rubber spatula so that it evenly covers the chocolate pudding.
  • Place plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is completely set, about 6 hours and up to 1 day.

Nutrition Facts : Calories 568, Fat 32.7, SaturatedFat 16.3, Cholesterol 68.8, Sodium 316.3, Carbohydrate 65.2, Fiber 0.7, Sugar 41.5, Protein 5.7

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.

BUTTERSCOTCH PIE



Butterscotch Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 cup packed light brown sugar
4 tablespoons heavy cream
3 tablespoons unsalted butter
2 cups milk
3 tablespoons cornstarch
3 large eggs, separated
1/2 teaspoon vanilla extract
Pinch of salt
1/4 cup granulated sugar
One 9-inch pie crust, homemade or purchased, prebaked as directed

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
  • Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
  • Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.

BLACK-BOTTOM PIE



Black-Bottom Pie image

Yield Makes one 9-inch pie

Number Of Ingredients 20

1 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) unsalted butter, melted
3 tablespoons sugar
Pinch of salt
1/3 cup sugar
1/3 cup Dutch-process cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups whole milk
3 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons unflavored gelatin
3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup whole milk
1 teaspoon pure vanilla extract
2 tablespoons light rum
4 large egg whites, room temperature

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 PIE



Black Bottom Pie image

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

1/2 cup sugar
1 tablespoon cornstarch
2 cups milk, scalded
4 egg yolks, beaten
1 teaspoon vanilla
1 (6 ounce) package semi-sweet chocolate chips
1 (9 inch) graham wafer crust
1 (1 tablespoon) envelope unflavored gelatin
1/4 cup cold water
2 tablespoons light rum or 1/2 teaspoon rum extract
4 egg whites
1/2 cup sugar
2 cups whipping cream
1/4 cup icing sugar
1 teaspoon vanilla extract
fresh nutmeg

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

BLACK BOTTOM PIE



Black Bottom Pie image

A graham crust is filled with melted chocolate and vanilla pudding, then crowned with whipped topping and chocolate curls for an elegant dessert.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield Makes 10 servings.

Number Of Ingredients 7

8 graham crackers, finely crushed (about 1 cup crumbs)
3 Tbsp. sugar
2/3 cup margarine or butter, melted, divided
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping

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.

Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 8 g, TransFat 2.5 g, Cholesterol 4.0031 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

BLACKBOTTOM PIE III



Blackbottom Pie III image

This one is 'rumless,' but fantastic. It's what our family members request to have on their birthdays instead of birthday cake.

Provided by JAYTEX

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 13

½ cup white sugar
1 tablespoon cornstarch
3 egg yolks, beaten
2 cups milk
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 (.25 ounce) package unflavored gelatin
¼ cup cold water
3 egg whites
½ cup white sugar
1 cup heavy cream
2 cups semisweet chocolate curls
1 (9 inch) pie crust, baked

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.

Nutrition Facts : Calories 655.5 calories, Carbohydrate 75 g, Cholesterol 122.5 mg, Fat 38.8 g, Fiber 4.4 g, Protein 10.3 g, SaturatedFat 21.1 g, Sodium 166.2 mg, Sugar 61.2 g

BLACK BOTTOM PIE II



Black Bottom Pie II image

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

1 (9 inch) pie crust, baked
½ cup white sugar
2 tablespoons cornstarch
½ teaspoon salt
2 cups milk
2 eggs, separated
2 teaspoons unflavored gelatin
3 tablespoons cold water
2 ½ tablespoons rum
1 (1 ounce) square unsweetened chocolate
¼ teaspoon cream of tartar
⅓ cup white sugar

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

BLACK BOTTOM PIE



Black Bottom Pie image

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

Unsalted butter, for pie plate
All-purpose flour, for dusting
Pate Brisee for Plum Crumb Pie
1 1/2 ounces semisweet chocolate, coarsely chopped
1/4 cup cold water
1 envelope gelatin
4 large eggs, separated
1 cup sugar
2 tablespoons cornstarch
2 cups milk
2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 tablespoon dark rum
1 cup heavy cream
1/4 cup chocolate shavings, for decorating

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



Black-Bottom Pie image

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

1 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) unsalted butter, melted
3 tablespoons sugar
Pinch of salt
1/3 cup sugar
1/3 cup unsweetened Dutch-process cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups whole milk
3 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons unflavored gelatin
3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup whole milk
1 teaspoon vanilla
2 tablespoons light rum
4 large egg whites, room temperature

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.

More about "black bottom butterscotch pie recipes"

BLACK BOTTOM BUTTERSCOTCH PIE – INDUS COUNTRY KITCHEN
Choosing a selection results in a full page refresh. Press the space key then arrow keys to make a selection. Opens in a new window. Opens external website.
From induscountrykitchen.ca


RECIPE BLACK BOTTOM PIE - THERESCIPES.INFO
Black Bottom Pie II Recipe | Allrecipes trend www.allrecipes.com. Step 1 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. Step 2 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 …
From therecipes.info


BLACK BOTTOM BUTTERSCOTCH COOKIES RECIPE - SOMETHING SWANKY
2017-09-26 Instructions. Preheat oven to 375ºF. Melt the butter in a large microwave safe bowl for 45 seconds. Stir in the sugars. Add vanilla and eggs and mix well. Combine dry ingredients together and stir into the butter and sugar mixture until dough forms. Stir in butterscotch chips.
From somethingswanky.com


MARIE CALLENDER'S BLACK BOTTOM PIE - COPYKAT RECIPES
2021-12-14 Instructions. Bake both empty pie crusts until golden. In two separate pans or bowls, prepare the chocolate pudding and vanilla pudding according to the package directions. Add rum extract to the vanilla pudding and stir. Pour half of the chocolate pudding into each crust and spread in an even layer.
From copykat.com


BLACK BOTTOM BUTTERSCOTCH PIE RECIPE - WEBETUTORIAL
The ingredients are useful to make black bottom butterscotch pie recipe that are graham cracker crust, cornstarch, sugar, half and half, bittersweet chocolate, unsalted butter, vanilla extract, brown sugar, salt . Black bottom butterscotch pie may have an alternative image of recipe due to the unavailability of the original image. If you have ...
From webetutorial.com


BLACK-BOTTOM PEANUT BUTTER PIE RECIPE - PILLSBURY.COM
2016-02-15 1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool on wire rack 20 minutes. 2. Meanwhile, in 1-quart heavy saucepan, mix all fudge layer ingredients. Cook over low heat, stirring constantly, until chips are melted. Remove from heat; stir until smooth.
From pillsbury.com


BROWN-BOTTOM BUTTERSCOTCH CASHEW CREAM PIE - BETTER …
Directions. Preheat oven to 350°F. In a food processor combine crushed crackers, cashews, and granulated sugar. Cover and pulse with several on/off turns to form fine crumbs. Add the melted butter; cover and pulse with several on/off turns to combine. Press mixture onto the bottom and up the sides of a 9-inch pie plate.
From bhg.com


BLACK BOTTOM BUTTERSCOTCH PIE RECIPE | EAT YOUR BOOKS
Save this Black bottom butterscotch pie recipe and more from Icebox Pies: 100 Scrumptious Recipes For No-Bake No-Fail Pies to your own online collection at EatYourBooks.com
From eatyourbooks.com


BLACK BOTTOM BUTTERSCOTCH CREAM PIE
BLACK BOTTOM BUTTERSCOTCH CREAM PIE . Source of Recipe Gourmet List of Ingredients. For the shell 1 cup pecans 2 tablespoons sugar 1 1/4 cups all-purpose flour 3/4 stick (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 …
From recipecircus.com


BLACK BOTTOM BUTTERSCOTCH CREAM PIE - BIGOVEN
Reduce the heat to 375F., 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.
From bigoven.com


BLACK BOTTOM BUTTERSCOTCH CREAM PIE – COOKING RECIPES
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 425F. oven for 10 minutes, and remove the foil and rice carefully. Reduce the heat to
From cooking-recipes.org


THE BEST RECIPE FOR BLACK BOTTOM PIE (LOW CARB) - LOW CARB MAVEN
Whisk in the heavy cream and almond milk. Turn the heat to medium low. Whisk slowly but continuously until the mixture begins to thicken, about 8-10 minutes, paying particular attention to the sides and bottom of the pot. Whisk briskly while the custard continues to cook and thicken, about 2-4 more minutes.
From lowcarbmaven.com


RECIPE: BROWNED BUTTER BUTTERSCOTCH PIE | KITCHN
2019-06-05 For the filling: 1. standard pie crust, blind-baked and cooled (Recipes: Sour Cream Pie Crust or Basic Pie Crust) 1/2 cup. (1 stick) unsalted butter. 1 cup. plus 2 tablespoons dark brown sugar, packed. 1/4 cup.
From thekitchn.com


BLACK BOTTOM BUTTERSCOTCH CREAM PIE RECIPE
2013-08-25 What Makes This Black Bottom Butterscotch Cream Pie Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Black Bottom Butterscotch Cream Pie. Ready to make this Black Bottom Butterscotch Cream Pie Recipe? Let’s do it! Oh, before I forget…If you’re …
From bakerrecipes.com


WEIDMANN’S BLACK BOTTOM PIE - MISSISSIPPI MAGAZINE
Crush Ginger snaps in a zipper bag with a rolling pen until fine crumbs; add melted butter, and pat into the bottom of a 9-inch pie pan. Bake in hot (375-degree) oven for 10 minutes, and allow to cool. Filling: 2 cups milk. 4 egg yolks, well beaten; reserve egg whites.
From mismag.com


BLACK BOTTOM BUTTERSCOTCH CREAM PIE RECIPE - COOKEATSHARE
Directions. Make the shell:In a food processor grind coarse the pecans with the sugar and transfer the mix to a bowl. In the food processor blend together the flour, the butter, and the salt till the mix resembles meal and add in the flour mix to the pecan mix. Add in the ice water, toss the mix till the water is incorporated, and press it onto ...
From cookeatshare.com


BLACK BOTTOM PIE RECIPE | QUAKER OATS
In a large bowl, mix together the brown sugar, salt, and melted butter. Add the corn syrup, vanilla, and whisk to combine. Add each egg one at a time, making sure to mix each one in thoroughly. Stir in the cooled oats previously toasted. Take the pie crust out of the freezer and place on baking sheet. Pour in the filling.
From quakeroats.com


BLACK BOTTOM PIE RECIPE | BON APPéTIT
2012-01-16 Step 1. Preheat oven to 350°. Pulse cookies in a food processor until finely ground. Drizzle in butter and cream; pulse until well blended. …
From bonappetit.com


BUTTERSCOTCH PIE (FOOLPROOF PUDDING PERFECTION ... - THE ANTHONY …
2021-11-03 Place in the freezer for 25 minutes (optional) Cover with aluminum foil and add pie weights. Bake for 25 minutes, remove foil and weights and bake for 20 minutes more. Set on a rack to cool completely. Add Butterscotch Pie filling and smooth over the top. Refrigerate the pie until completely chilled, about 4 hours.
From theanthonykitchen.com


BUTTERSCOTCH PIE - KATE THE BAKER BUTTERSCOTCH PIE
2020-07-09 Pour the butterscotch mixture into the prebaked pie crust and bake at 375 for 10 minutes ONLY! Then turn the oven down to 300 (this will ensure a smooth and not dry custard) and continue to bake for 30 more minutes - maybe a touch more. It will be a little jiggly in the center, but only barely. Cool this completely before serving.
From katethebaker.com


BLACK BOTTOM PIE - SOUTHERNKITCHEN.COM
2021-07-22 Instructions. Combine 1/2 cup sugar, salt and cornstarch in a medium saucepan. Add yolks and whisk well to combine. Slowly whisk in milk and stir to combine. Place over medium-high heat and cook, whisking constantly, until mixture comes to a rolling boil and thickens, about 5 minutes.
From southernkitchen.com


BLACK-BOTTOM PIE | AMERICA'S TEST KITCHEN
Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut ...
From americastestkitchen.com


BUTTERSCOTCH CREAM PIE - EVERYDAY PIE
2021-12-05 Using a spatula, carefully stir the sugar mixture around to evenly distribute the heat and ensure even melting of the sugar. Cook for about 3-4 minutes, or until the edges of the sugar start to bubble up. Carefully and slowly, whisk in the heavy cream, about ¼ cup at a time. Continue until all of the cream is mixed in.
From everydaypie.com


BUTTERSCOTCH PIE – SMITTEN KITCHEN
2017-03-02 Crust; 1 1/4 cups (155 grams) all-purpose flour; 1 1/2 teaspoons (6 grams) granulated sugar; 1/2 teaspoon (3 grams) fine sea or table salt; 1/2 cup (4 ounces or 115 grams) cold unsalted butter, cut into chunks
From smittenkitchen.com


BEST BUTTERSCOTCH PIE RECIPE-HOW TO MAKE BUTTERSCOTCH PIE …
2015-12-10 Make the crust: In a large bowl, whisk together flour, baking powder, and salt.Gradually work shortening into flour with pastry cutter, 2 to 3 minutes, or until it resembles a coarse meal. Add ...
From delish.com


BLACK BOTTOM OATMEAL PIE – SMITTEN KITCHEN
2015-03-12 Prepare filling: Spread oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally. Set aside to cool. Reduce the oven temperature to 325°F (165°C). To make the black bottom, bring the cream just to a …
From smittenkitchen.com


7 STUNNING BLACK BOTTOM PIE RECIPES - THE RUSTY SPOON
This recipe takes around 1 hour to make and extra time for allowing the pie to chill, and can serve up to eight people. This black bottom pie has an Oreo crust, making it slightly different from the other pies on this list. It also has a rich chocolate custard that is topped with a rum mousse.
From therustyspoon.com


BLACK BOTTOM PIE RECIPE | OLIVEMAGAZINE
2016-10-17 STEP 1. Whizz the Oreos to crumbs in a food processor, then add the melted butter and briefly whizz again. Press into a 23cm springform cake tin, cover and chill. STEP 2. Gently bring the milk to a boil in a heavy-based saucepan. Meanwhile, whisk the egg yolks and half the caster sugar together in a large, heatproof bowl until paler in colour ...
From olivemagazine.com


BLACK-BOTTOM BUTTERMILK PIE - RECIPE - FINECOOKING
Make the filling. In a large bowl, whisk together the sugars, cornstarch, and salt. Add the eggs, one at a time, whisking vigorously after each. Add the buttermilk, butter, and vanilla, and whisk for 30 seconds. Pour the filling into the crust, and generously sprinkle the top with turbinado sugar.
From finecooking.com


BLACK-BOTTOM PIE RECIPE | MYRECIPES
Stir mixture, and set aside. Combine sugar and cornstarch in a heavy saucepan; gradually whisk in milk and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Stir in gelatin mixture until dissolved. Stir together 1 cup custard mixture and morsels until smooth. Pour into Gingersnap Crust.
From myrecipes.com


BLACK BOTTOM PIE VINTAGE RECIPE - GRANDMA JACKIE'S RECIPES
2021-07-08 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. Place the yolks in a small bowl or small glass measuring cup with a spout. Whisk the egg yolks slightly to break them and combine. 2.
From grandmajackiesrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #pies-and-tarts     #desserts     #chocolate     #dietary     #low-sodium     #low-in-something     #4-hours-or-less

Related Search