Black Bottom Kahlua Walnut Pie Recipes

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BLACK-BOTTOM HAZELNUT PIE



Black-Bottom Hazelnut Pie image

Here's a sophisticated riff on classic pecan pie for chocolate lovers. This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused hazelnut filling, as well as a delectable topping of crunchy sugar-coated hazelnuts.

Provided by Rhoda Boone

Categories     Pie     Dessert     Thanksgiving     Butter     Hazelnut     Chocolate     Vanilla     Egg

Yield Makes one 9" pie

Number Of Ingredients 15

For the Crust
2 tsp. granulated sugar
1/2 tsp. kosher salt
1 1/4 cups all-purpose flour, plus more for dusting
1/2 cup (1 stick) unsalted butter, cut into pieces, frozen for 15 minutes
For the Filling and Assembly
3 cups blanched hazelnuts
4 oz. bittersweet chocolate, chopped
6 Tbsp. unsalted butter
1 cup (packed) light brown sugar
1 Tbsp. instant espresso powder
1 Tbsp. vanilla extract
1 cup plus 2 Tbsp. light corn syrup
1 tsp. kosher salt, divided
3 large eggs, room temperature, beaten to blend

Steps:

  • For the Crust
  • Pulse granulated sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-size crumbs form, about 10 seconds. With the motor running, add 2 Tbsp. ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it's very crumbly, pulse in more ice water 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.
  • Turn out dough onto a lightly floured surface and push together into a ball. Knead a few times to combine, then flatten into a disk with smooth edges (no cracks). Cover tightly and chill at least 1 hour.
  • Roll out dough to a 13" round on a lightly floured surface. Roll dough loosely around rolling pin and transfer to a standard 9"-diameter pie dish. Lightly press dough into pan, leaving a 1" overhang; trim excess. Fold overhang under and crimp as desired. Chill until cold, about 30 minutes.
  • Do Ahead: Dough can be made and shaped into disk 3 days ahead. Keep chilled, or freeze up to 3 months. Thaw before rolling.
  • For the Filling and Assembly
  • Place racks in bottom third and center of oven; preheat to 375°F. Place a rimmed baking sheet on bottom rack to preheat.
  • Spread hazelnuts on another rimmed baking sheet and bake on center rack until light golden brown, about 10 minutes. Reserve 1 cup whole hazelnuts to decorate pie; finely chop remaining hazelnuts.
  • Melt chocolate in a small heatproof bowl set over a small saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted and smooth. (You can also do this in a microwave.) Remove from heat and let cool slightly. Spread chocolate in bottom of pie shell with the back of a spoon and chill until set, about 15 minutes.
  • Melt butter in a small skillet over medium heat or in a microwave in a microwave-safe bowl. Pour butter into a large bowl. Whisk in brown sugar, espresso powder, vanilla, 1 cup corn syrup, and 3/4 tsp. salt until well incorporated. Whisk in eggs, then fold in chopped hazelnuts.
  • Pour filling into pie crust (do not overfill). Toss whole hazelnuts with remaining 2 Tbsp. corn syrup and 1/4 tsp. salt in a small bowl and arrange on top of pie. Place pie dish on preheated baking sheet on bottom rack and bake 20 minutes. Rotate baking sheet, move to center rack, and continue to bake, covering edges with foil or a pie shield if crust starts to brown too much, until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20-25 minutes more. Transfer pie to a wire rack and let cool before slicing, about 3 hours.
  • Do Ahead: Filling (before decorating) can be made 1 day ahead. Bring to room temperature before baking. Pie can be made 2 days ahead. Cover loosely with foil and store at room temperature.

BASIC BLACK WALNUT PIE



Basic Black Walnut Pie image

Black walnuts are abundant here in the Ozarks. My aunt gave me this walnut pie and I think it's one of the best pies I've ever tasted. -Helen Holbrook, De Soto, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup plus 1 tablespoon sugar, divided
1 tablespoon all-purpose flour
1 unbaked pastry shell (9 inches)
1 cup light corn syrup
1/2 cup packed brown sugar
3 tablespoons butter
3 large eggs, lightly beaten
1 cup chopped black walnuts

Steps:

  • Combine 1 tablespoon sugar and flour. Sprinkle into the pastry shell; set aside. , In a small saucepan, bring the corn syrup, brown sugar and remaining sugar just to a boil. Remove from the heat; stir in butter until melted. Let cool for 3 minutes. , Gradually stir eggs into hot mixture. Add walnuts and mix well. Pour into pastry shell. Bake at 325° for 55-60 minutes or until top is browned.

Nutrition Facts : Calories 506 calories, Fat 22g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 222mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 1g fiber), Protein 7g protein.

BLACK BOTTOM KAHLUA WALNUT PIE



Black Bottom Kahlua Walnut Pie image

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

Provided by mandabears

Categories     Pie

Time 1h

Yield 12 serving(s)

Number Of Ingredients 8

1 (9 inch) refrigerated pie crusts
1/2 cup semi-sweet chocolate chips
1 1/2 cups walnut pieces
19 ounces butterscotch topping
3 large eggs or 3/4 cup egg substitute
1/4 cup Kahlua or 1/4 cup coffee-flavored liqueur
1/2 cup dark brown sugar
1 teaspoon vanilla extract

Steps:

  • Line a 9 inch pan with pie crust.
  • Scatter chocolate chips across the crust.
  • Scatter walnut pieces over chocolate chips.
  • In a bowl combine butterscotch topping, eggs, coffee liqueur, brown sugar, and vanilla extract until well blended.
  • Pour into crust.
  • Bake for 45-50 minutes, until top is set and browned and filling is still soft in center.
  • Cool on rack for at least 30 minutes before slicing.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 368.9, Fat 16.4, SaturatedFat 3.7, Cholesterol 53.3, Sodium 248.4, Carbohydrate 52.4, Fiber 1.9, Sugar 15.5, Protein 5.2

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.

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 WALNUT PIE



Black Walnut Pie image

Most years, I have a large supply of black walnuts and am always looking for new ways to use them up. This dessert, which is similar to traditional pecan pie, has been a favorite for years.-Shirley Sutton, Garnavillo, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 8

1 cup light corn syrup
1/2 cup packed brown sugar
1/2 cup plus 1 tablespoon sugar, divided
3 tablespoons butter
3 eggs
1 cup chopped black walnuts
1 tablespoon all-purpose flour
1 unbaked pastry shell (9 inches)

Steps:

  • In a saucepan, combine the corn syrup, brown sugar and 1/2 cup sugar; bring to a boil. Remove from the heat; stir in butter until melted. In a bowl, beat eggs. Gradually stir in hot mixture; mix well. Add walnuts. Combine flour and remaining sugar; sprinkle over bottom of pastry shell. Pour walnut mixture into shell. Bake at 350° for 45-50 minutes or until browned.

Nutrition Facts :

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

CHOCOLATE KAHLUA WALNUT TART



Chocolate Kahlua Walnut Tart image

Received on line from Cooking.com and so pretty and described as: a delicious holiday tart tastes impressive, but it's a breeze to make. Warm, earthy chocolate, a hint of coffee-flavored liqueur and toasted walnuts are baked in a delicious shortbread cookie crust. Although the tart pan makes a pretty fluted edge, a 10-inch springform pan will work just as well.

Provided by Bonnie G 2

Categories     Tarts

Time 48m

Yield 1 Tart, 12 serving(s)

Number Of Ingredients 12

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
3 -4 tablespoons heavy cream
1 egg yolk
2 cups toasted walnuts, coarsely chopped
1/2 cup dark chocolate chips
3/4 cup packed light brown sugar
1/4 cup dark corn syrup
1/4 cup unsalted butter
3 tablespoons coffee liqueur

Steps:

  • Preheat the oven to 375 degrees F.
  • To prepare the crust, pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until coarse crumbs form.
  • Whisk together the heavy cream and egg yolk in a small bowl. Slowly pour the heavy cream mixture into the feed tube and pulse until the dough begins to come together; form into a disk.
  • With lightly floured hands, press the dough evenly onto the bottom and up the sides of an 11-inch tart pan with a removable bottom, making sure to press the dough up to the rim.
  • Bake until lightly browned, about 12 minutes. Transfer to a rack. Sprinkle the walnuts and chocolate chips evenly onto the bottom of the crust.
  • Meanwhile, to prepare the filling, combine the brown sugar, corn syrup, butter and cream in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring constantly, until the sugar is completely dissolved, about 1 minute.
  • Remove from the heat and stir in the coffee liqueur. Pour over the walnuts. Bake until the mixture is bubbly around the edges, about 15 minutes.
  • Cool on a rack. Serve warm or at room temperature.
  • Tip: If the pie crust puffs up while baking, gently prick it in several places with a fork.

Nutrition Facts : Calories 429.4, Fat 28.2, SaturatedFat 10.7, Cholesterol 49.5, Sodium 68.3, Carbohydrate 42.2, Fiber 2.1, Sugar 25.7, Protein 5

KAHLUA PIE



Kahlua Pie image

I am not sure if it is to be served frozen or not. I copied the recipe and this is all it said. Sounds good to me frozen or thawed!

Provided by Oolala

Categories     Pie

Time 5h20m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 graham cracker pie crust
1 pint whipping cream
4 egg yolks
1 cup sugar
1/3 cup Kahlua
instant coffee, for garnish

Steps:

  • Press the ready made pie crust into a 9" spring form pan.
  • Whip the cream until very stiff.
  • Whip the egg yolks with the sugar and add the Kahlua.
  • Fold all together and put in the pie shell.
  • Sprinkle with instant coffee on top for decoration.
  • Freeze 4-5 hours.

Nutrition Facts : Calories 492, Fat 30.6, SaturatedFat 15.8, Cholesterol 175.9, Sodium 177.1, Carbohydrate 47.8, Fiber 0.4, Sugar 38.9, Protein 3.5

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

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From yummly.com


BLACK BOTTOM CHOCOLATE MOUSSE PIE - THAT SKINNY CHICK CAN BAKE
2020-02-10 Instructions. To make ganache, heat ½ cup whipping cream and butter in the microwave in a medium sized, heat safe bowl till hot (but not boiling). Add chopped chocolate and let rest till melted. Stir to combine, then add vanilla …
From thatskinnychickcanbake.com


BLACK WALNUT PIE RECIPE | MYRECIPES
Beat eggs and sugar at medium speed with an electric mixer until smooth. Add syrup and next 5 ingredients, beating until smooth. Advertisement. Step 2. Place walnuts in pastry shell; pour filling over nuts. Step 3. Bake at 375° for 35 minutes (center of pie will not be set). Cool completely, and serve with sweetened whipped cream.
From myrecipes.com


BLACK BOTTOM KAHLUA WALNUT PIE RECIPE - FOOD NEWS
1/3 c. kahlua. 1 c. whipping cream. Combine cookie crumbs and butter in an 8-inch pie shell pan. Mix well and press firmly in an even layer over bottom and sides to form a crust. Place in freezer until firm. Meanwhile, melt marshmallows with milk and salt over hot water (double boiler). Cool until mixture will mound with a spoon. Stir in kahlua.
From foodnewsnews.com


BLACK WALNUT PIE - RECIPE | COOKS.COM
1 c. dark corn syrup. 1 c. white sugar. 2 tsp. melted butter. 1 tsp. vanilla. 1 1/2 c. chopped slightly black walnuts. 1 unbaked 9 inch pie shell. In large bowl stir first 5 ingredients until blended well. Stir in nuts pour into pie shell. Bake at 350 degrees for 50 to 55 minutes or until knife inserted comes out clean.
From cooks.com


KAHLUA BLACK RUSSIAN PIE RECIPE - BAKERRECIPES.COM
2013-10-23 Combine cookie crumbs and butter in and 8-inch pie pan. Mix well and pressfirmly in an even layer over bottom and sides of pan to form a crust. Placein freezer until firm. Meanwhile, melt marshmallows with milk and saltover hot water. Cool until mixture will mound on a spoon. Stir in Kahlua. Beat cream stiff and fold into marshmallow mixture.
From bakerrecipes.com


STRAIGHT OUT OF MOM'S RECIPE BOOK: FOLLOW THESE SIMPLE STEPS
Taken straight out of mom's recipe book, this homemade black bottom pecan pie is everyone's favorite. A few easy steps, simple ingredients, and you'll have the best pecan pie ever!IngredientsPie Crust:1 ¼ cups all-purpose flour¼ teaspoon salt½ cup unsalted butter¼ cup ice water Pie Filling:1/3 cup dark chocolate; finely chopped1/3 cup heavy cream2 ½ cups …
From kalorik.com


DECADENT NO-BAKE KAHLUA CREAM PIE - BEYOND FROSTING
2017-08-07 Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Grind the cookies into a fine crumb using a food processor or blender. In a small bowl, melt …
From beyondfrosting.com


BLACK-BOTTOM PEANUT PIE - MARCUS SAMUELSSON
2015-01-17 Bake until lightly browned, 12 to 15 minutes. Cool on a rack. Beat the sugar and butter in a large bowl with an electric mixer until fluffy. Beat in the eggs, one by one, then beat in the corn syrup and molasses. Stir in the peanuts and salt. Set aside. Place the chocolate in …
From marcussamuelsson.com


CALIFORNIA BLACK BOTTOM PIE RECIPE - RECIPES.NET
2022-03-24 Place the water in a small bowl and sprinkle gelatin over top. Set aside to soften. In a medium saucepan, mix together ¾ cup of sugar, cornstarch, and salt. Whisk in the milk and cook over low heat, stirring constantly. When the mixture comes to a boil, remove from heat. Place the beaten egg yolks in a small bowl and gradually add half a cup ...
From recipes.net


KAHLUA BLACK RUSSIAN PIE - BIGOVEN.COM
INSTRUCTIONS Combine cookie crumbs and butter in and 8-inch pie pan. Mix well and press firmly in an even layer over bottom and sides of pan to form a crust. Place in freezer until firm. Meanwhile, melt marshmallows with milk and salt over hot water. Cool until mixture will mound on a spoon. Stir in Kahlua.
From bigoven.com


BLACK BOTTOM WALNUT PIE | GOLDRIVER ORCHARDS
In medium saucepan, caramelize sugar and water over medium heat until brown. Add cream, stirring constantly Add sour cream, salt, bourbon, and vanilla extract, mixing thoroughly. Add eggs and mix until incorporated. Fold in walnut pieces and pour into shell. Place on middle shelf in oven and bake for 1 hour. Back
From goldriverorchards.com


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