Black Bottom Pie Recipes

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BLACK BOTTOM OATMEAL PIE



Black Bottom Oatmeal Pie image

Provided by Emily Elsen

Categories     Chocolate     Dessert     Bake     Oat     Oatmeal     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 9-inch pie

Number Of Ingredients 24

All-Butter Crust:
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1 1/2 teaspoons granulated sugar
1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
egg white glaze (1 egg white whisked with 1 teaspoon water)
Black Bottom Oatmeal Pie Filling:
1 1/2 cups rolled oats
1/4 cup heavy cream
4 ounces bittersweet chocolate (we use 70%), chopped into 1/4-inch pieces
3/4 cup packed light brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, melted
1 cup dark corn syrup
1 teaspoon vanilla extract
2 teaspoons cider vinegar
4 large eggs
Special Equipment:
Pie weights or beans
9-inch pie plate

Steps:

  • For the crust:
  • 1. Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).
  • 2. Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all of the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
  • 3. On a lightly floured work surface, roll out dough to form a round that is 2 to 3 inches larger than your pan, and about 1/8 inch in thickness. Transfer dough to pie pan and trim overhang to 1 to 1 1/2 inches. Transfer to freezer for 20 minutes. Position racks in bottom and middle racks and preheat over to 425°F. When crust has been in freezer for 10 minutes, remove and line it tightly with aluminum foil.
  • 4. Pour the pie weights or beans into the pan and spread them so they are concentrated more around the edge of the shell than in the center. Place the pan on the preheated baking sheet and bake for 20 minutes, until the crimped edges are set but not browned. Remove the pan and the baking sheet from the oven, lift out the foil and pie weights, and let the crust cool for a minute. Use a pastry brush to coat the bottom and sides with a thin layer of egg white glaze to moistureproof the crust. Return the pan, on the baking sheet, to the oven's middle rack and continue baking for 3 more minutes. Remove and cool completely before filling.
  • For the filling:
  • 5. Reduce the oven to 350°F. Spread the 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.
  • 6. To make the ganache layer, bring the heavy cream just to a boil over medium heat in a heavy-bottomed saucepan. Remove from the heat and pour in the chocolate pieces. Swirl the cream around to distribute and cover the chocolate; let sit for 5 minutes. Whisk gently until smooth. Scrape the ganache into the cooled pie shell and spread evenly over the bottom. Place the shell in the freezer to set the ganache while making the filling.
  • 7. In a large bowl, whisk together the brown sugar, ginger, salt, and melted butter. Add the corn syrup, vanilla, and cider vinegar and whisk to combine. Add the eggs one at a time, blending well after each addition. Stir in the cooled oats.
  • 8. Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling. Bake on the middle rack of the oven for about 55 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is slightly firm to the touch but still has some give (like gelatin). Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.

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.

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

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

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

2 tablespoons water
2 tablespoons rum
1 (1/4 ounce) envelope unflavored gelatin
2/3 cup sugar
1 tablespoon cornstarch
2 cups milk
4 egg yolks
1 cup semisweet chocolate morsel
2 cups whipping cream
3 tablespoons powdered sugar
1 1/2 cups gingersnap crumbs (about 26 cookies)
2 tablespoons sugar
1/3 cup melted butter or 1/3 cup margarine, melted

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



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

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REBECCA'S BLACK BOTTOM ICEBOX PIE RECIPE | SOUTHERN LIVING
Freeze crust 30 minutes. Whisk together 2/3 cup sugar and 3 Tbsp. cornstarch in a 3-qt. heavy saucepan. Whisk together egg yolks and milk in a small bowl; whisk yolk mixture into sugar mixture in pan, and cook over medium heat, whisking constantly, 10 to 12 minutes or until mixture thickens. Cook 1 more minute.
From southernliving.com
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BLACK-BOTTOM PIE RECIPE | MYRECIPES
Step 4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Step 5. Fold 1 cup whipped cream into remaining custard mixture. Spoon over chocolate mixture. Chill pie and remaining whipped cream 2 hours or until pie is set. Spread remaining whipped cream over pie.
From myrecipes.com
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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
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BROWN DERBY'S BLACK BOTTOM PIE RECIPE - 1953 - BIZARRE LOS ...
2016-09-17  · Brown Derby Black Bottom Pie recipe: Ingredients: 1 envelope (or 1 tablespoon) unflavored gelatine 3/4 cup sugar 1/8 t-spoon salt 1 egg yolk, slightly beaten 3/4 cup milk 4 squares unsweetened chocolate 1 cup icy cold evaporate milk, whipped 1 t-spoon vanilla 1 9-inch backed pie shell 1 cup heavy cream, whipped and sweetened . Directions: Mix gelatine, sugar …
From bizarrela.com
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BLACK BOTTOM PIE | ANDREA DEKKER
2016-01-06  · Crack 3 eggs — putting the whites in a medium mixing bowl and the yolks in a medium saucepan. In the saucepan, beat 3 egg yolks, milk, sugar, and cornstarch. Heat over medium heat, stirring constantly until the custard thickens. Remove from heat and add dissolved gelatin and vanilla. In a small bowl, pour 1 cup of the hot custard mixture and ...
From andreadekker.com
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BLACK BOTTOM PIE VINTAGE RECIPE - GRANDMA JACKIE'S RECIPES
2021-07-08  · Take 1/4 Cup cold water and sprinkle the contents of the gelatin packet over top. Stir to combine and allow to site for five minutes. After 5 minutes, add the gelatin mixture to the remaining custard and stir to combine. Cover this custard/gelatin mixture and place in …
From grandmajackiesrecipes.com
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BLACK BOTTOM PIE #1 RECIPE - BAKERRECIPES.COM
2005-06-16  · The best delicious Black Bottom Pie #1 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Black Bottom Pie #1 recipe today! Hello my friends, this Black Bottom Pie #1 recipe will not disappoint, I promise! Made with simple ingredients, our Black Bottom Pie #1 is amazingly delicious, and addictive, everyone …
From bakerrecipes.com
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BLACK BOTTOM OATMEAL PIE - EASY AS COOKIES
2022-03-18  · This pie wasn't too difficult overall, but it was a little more involved than I probably should have tackled with a 4-week old at home. Ingredient Notes. A black-bottom pie (or cookie, or cupcake, or anything) is a pie with a layer of chocolate on the bottom - …
From easyascookies.com
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TYBEE MARKET IGA - RECIPE: BLACK BOTTOM PIE
In a small saucepan, heat butter and chocolate, stirring until smooth. Spread on bottom of pie crust; set aside. Prepare pudding according to package directions using milk. Spread into pie crust. Refrigerate until firm, about 1 hour. Garnish with whipped topping and chocolate curls.
From tybeemarket.iga.com
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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
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BLACK BOTTOM PUDDING PIE RECIPE | MEL'S KITCHEN CAFE
2012-06-11  · Instructions. Preheat oven to 350° F. Pulse cookies in a food processor or blender 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.
From melskitchencafe.com
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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
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BLACK BOTTOM BANANA-CREAM PIE RECIPE | MYRECIPES
Step 1. Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a wire rack. Advertisement. Step 2. Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat.
From myrecipes.com
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GIGI'S BLACK BOTTOM PIE RECIPE | EMERIL LAGASSE | COOKING ...
Transfer the crumb mixture to a 9 1/2-inch pie pan and press firmly onto the bottom and up the sides to form a crust. Bake for 8 to 10 minutes, or until fragrant. Transfer to a cooling rack and allow to cool completely. In a small bowl combine the rum, water and gelatin. Stir and set aside until gelatin has softened, about 5 minutes.
From cookingchanneltv.com
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BLACK BOTTOM TOASTED MILK BANANA CREAM PIE • COOK TIL ...
2022-01-21  · Make the toasted milk pastry cream: Place a strainer over a large heat-safe bowl. In a small bowl, sprinkle the gelatin evenly over 18g cold milk and bloom while you prepare the rest of the pastry cream. Off heat, pour 600g milk into medium saucepan. Sift in the toasted milk powder and whisk to dissolve.
From cooktildelicious.com
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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
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BLACK BOTTOM PECAN PIE RECIPE | LEITE'S CULINARIA
2021-04-21  · Preheat the oven to 425°F (218°C). Remove dough from the freezer and press a square of parchment paper onto the dough and fill it fully with pie weights (or dried beans). Par-bake the chilled, weighted pie crust until the crimped edges just begin to brown, 18 to 20 minutes.
From leitesculinaria.com
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THE BEST RECIPE FOR BLACK BOTTOM PIE (LOW CARB) - LOW CARB ...
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
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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
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Top Asked Questions

What is a Black Bottom pie made of?
It starts with a buttery graham cracker crust glazed with rich chocolate (hence the name "black bottom"), which is then spread with a thick, boozy layer of spiced rum custard. Once the layers are set, the pie is piled high with freshly whipped cream and a mountain of dark chocolate shavings.
How many carbs are in a Black Bottom pie?
To avoid using high carb ingredients like whole milk and excessive amounts of starch or flour a few ingredients in combination were needed. This recipe for black bottom pie is 4 net carbs per serving.
What is the difference between Black Bottom and Charleston pie?
And while the black bottom pie literally has a black bottom, so does the Charleston pie. I’m not saying this doesn’t mean it’s from California, I’m just saying that the tendency to name food after things going on around us makes it very likely that multiple recipes were given the same name in different places.
What is the recipe for Charleston pie?
Charleston Pie. Mix flour, sugar, salt and cut chocolate together. Add milk and beaten egg yolks. Cook over hot water or low fire until thick enough to coat a spoon, stirring constantly. Add butter and vanilla and mix well. Remove from fire and pour into baked pie shell. Sprinkle with broken nuts.

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