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.
BLACK BOTTOM PECAN PIE
I found this twenty years ago. Can't remember what cookbook, but I haven't come across this recipe in any other cookbook since then. So here it is. I like this as an alternative to the traditional Southern Pecan Pie.
Provided by bshemyshua
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For fudge filling:
- In a small bowl, combine all fudge filling ingredients in the order given. Blend with an electric mixer at medium speed.Pour into unbaked pie shell.
- For pecan topping:
- In another small bowl, combine all ingredients except pecans. Blend with mixer at medium speed until well blended. Stir in pecans.
- Bake at 350 degrees for the first 20 minutes. Spoon pecan topping over partially baked pie. Return to oven and bake an additional 30-35 minutes until crust is brown. Once cooled can be served as is or with a thick layer of whipped topping swirled over the top. This is a very rich pie.
Nutrition Facts : Calories 694.3, Fat 41, SaturatedFat 14.7, Cholesterol 191.8, Sodium 406.3, Carbohydrate 77, Fiber 3.2, Sugar 45.2, Protein 9.4
CARAMEL-PECAN BLACK BOTTOM PIE
Categories Milk/Cream Food Processor Chocolate Dessert Bake Kentucky Derby Pecan Brandy Chill Party Bon Appétit Kidney Friendly Peanut Free Soy Free
Yield Serves 8
Number Of Ingredients 24
Steps:
- For crust:
- Combine flour, sugar and salt in processor. Add butter and blend using on/off turns until mixture resembles coarse meal. Beat water, egg yolk and vanilla together in small bowl. Add egg mixture to processor and process until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Dough can be prepared up to 2 days ahead. Let dough stand at room temperature to soften slightly before continuing.)
- Position rack in center of oven and preheat to 350°F. Lightly butter 9-inch-diameter pie pan. Roll dough out on floured surface to 13-inch round. Transfer to prepared pan. Fold edges under and crimp to form high fluted edge. Freeze until firm, about 15 minutes. Line crust with foil and fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Pierce bottom of crust until golden brown, about 20 minutes. Cool on rack.
- For filling:
- Combine brandy and vanilla in small bowl. Sprinkle gelatin over and let stand 10 minutes. Place chocolate in medium bowl. Mix sugar, cornstarch and salt in heavy medium saucepan. Gradually whisk half and half and egg yolks into sugar mixture. Cook over medium-high heat until custard is thick and smooth and begins to boil, whisking constantly, about 3 minutes. Quickly add 1 1/4 cups custard to chocolate. Stir until chocolate melts and mixture is smooth. Add brandy and gelatin mixture to remaining hot custard. Stir until gelatin dissolves. Spread chocolate filling in crust. Spread brandy filling over. Refrigerate uncovered until pie is completely cool.
- For topping:
- Heat sugar and water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and boil, without stirring, until mixture is deep amber, brushing down sugar crystals from sides of pan with wet pastry brush, about 11 minutes. Remove from heat and add cream (mixture will bubble up). Add butter and stir until smooth. Stir over low heat until color deepens and caramel thickens slightly, about 3 minutes. Mix in pecans. Transfer to small bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
- Spoon topping over brandy layer. Chill pie until topping is set, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
BLACKBOTTOM PIE III
Steps:
- In a small bowl, mix together 1/2 cup sugar and cornstarch. Place egg yolks in a separate bowl and slowly whisk in scalded milk. Whisk in sugar mixture, then pour this mixture into top of a double boiler. Cook, stirring constantly, until mixture coats the back of a spoon. Remove from heat.
- Place 1 cup of hot custard mixture in a small bowl and stir in chocolate chips until mixture is smooth and chocolate is melted. Pour into bottom of baked pastry shell and chill in refrigerator.
- Soften gelatin in cold water for 5 minutes, then stir into remaining custard mixture. Chill until mixture is slightly thickened. In a medium glass or metal bowl, beat egg whites until foamy. Continue to beat while slowly adding 1/2 cup sugar, until whites form stiff peaks. Fold whites into custard mixture. Gently pour this mixture over chocolate layer in pastry shell. Chill until completely set, at least 4 hours.
- Just prior to serving, whip 1 cup cream until stiff. Garnish pie with whipped cream and chocolate curls if desired.
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
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
BLACK BOTTOM PIE
Provided by Ashley Christensen
Categories Coffee Food Processor Mixer Chocolate Dessert Chill Potluck Marscarpone Bon Appétit Kidney Friendly Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 27
Steps:
- For gingersnap crust:
- Preheat oven to 350°F. Pulse cookies in a food processor until finely ground. Drizzle in butter and cream; pulse until well blended. Pour into prepared dish. Use the bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of dish. Bake until crust is set, 12-15 minutes. Let cool completely on a wire rack; set aside.
- For custard:
- Pour 2 tablespoons water into a small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Heat milk and cream in a large saucepan over medium heat until mixture just comes to a simmer.
- Whisk egg yolks and next 5 ingredients in a medium bowl. Gradually whisk egg mixture into milk mixture; whisk in gelatin. Whisk constantly over medium-low heat until thick, about 5 minutes.
- Remove vanilla custard from heat and stir in mascarpone. Place 1 cup custard in a medium bowl; add chocolate and stir until melted and smooth. Stir in espresso. Pour chocolate custard into crust; smooth top. Chill pie until set, about 30 minutes. Let vanilla custard stand at room temperature.
- Gently pour remaining vanilla custard over chilled chocolate layer (pour slowly so as not to disturb chocolate layer). Smooth top; chill until set, about 1 hour, or keep covered up to 1 day.
- For assembly:
- Using an electric mixer at medium-low speed, beat cream and sugar in a medium bowl until cream begins to thicken. Add rum and vanilla; increase speed to high and beat until stiff peaks form. Spread whipped cream over custard. Dust with cocoa powder and garnish with grated chocolate and almonds. DO AHEAD: Can be made 4 hours ahead. Chill uncovered.
BLACK BOTTOM 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
More about "blackbottompecanpie recipes"
BLACK-BOTTOMED PECAN PIE RECIPE - A COZY KITCHEN
From acozykitchen.com
5/5 (8)Total Time 3 hrs 10 minsCategory Dessert, HolidayCalories 234 per serving
- Meanwhile, in a saucepan, set over medium heat, add the brown sugar and cubes of butter. Heat until the butter has melted. Give it a good stir and then turn the heat off. Mix in the brown rice syrup, vanilla extract, salt and eggs. Mix until smooth.
BLACK-BOTTOM PECAN PIE - MIDWEST LIVING
From midwestliving.com
Total Time 1 hr 30 minsCalories 464 per serving
- Let pie crust stand according to package directions. Unroll pie crust; place into a 9-inch pie plate. Fold pie crust under and flute edges.
- In a medium mixing bowl, beat the 3 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar, cocoa powder and salt. Beat until combined, scraping sides of bowl as needed. Beat in two eggs and 1/2 teaspoon vanilla. Pour filling into crust. Cover edge of pie with foil to prevent overbrowning.
- In a medium mixing bowl, lightly beat two eggs with a fork. Stir in the 1/2 cup sugar, the corn syrup, flour, the 1 tablespoon melted butter and the 1 teaspoon vanilla; mix well. Stir in the pecans.
BLACK BOTTOM PECAN PIE | MRFOOD.COM
From mrfood.com
BLACK BOTTOM PIE RECIPE - LOS ANGELES TIMES
From latimes.com
BLACK BOTTOM PECAN PIE | SAVEUR
From saveur.com
BLACK BOTTOM PECAN PIE - ONE SARCASTIC BAKER
From onesarcasticbaker.com
BLACK BOTTOM PECAN PIE - EXCALIBUR DEHYDRATOR RECIPES
From excaliburdehydrator-recipes.com
BLACK BOTTOM PIE RECIPE | QUAKER OATS
From quakeroats.com
BLACK BOTTOM PIE | MRFOOD.COM
From mrfood.com
BLACK BOTTOM PIE RECIPE | BON APPéTIT
From bonappetit.com
BEST BLACK BOTTOM PECAN PIE RECIPES | FOOD NETWORK …
From foodnetwork.ca
3/5 (40)Category Bake,Chocolate,Dessert,NutsServings 8Total Time 2 hrs 30 mins
BLACK-BOTTOM PIE RECIPE | MYRECIPES
From myrecipes.com
BLACK BOTTOM OATMEAL PIE (ALSO KNOWN AS NO NUT PECAN PIE)
From allergyawesomeness.com
BLACK BOTTOM OATMEAL PIE - BROMA BAKERY
From bromabakery.com
BLACK BOTTOM PECAN PIE GALATOIRE’S RESTAURANT
From pcpecan.com
ERIN MCDOWELL'S BLACK-BOTTOM PECAN PIE - CHERRY BOMBE
From cherrybombe.com
BLACK BOTTOM PIE VINTAGE RECIPE - GRANDMA JACKIE'S RECIPES
From grandmajackiesrecipes.com
MARIE CALLENDER'S BLACK BOTTOM PIE - COPYKAT RECIPES
From copykat.com
BLACK BOTTOM BOURBON PECAN PIE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
BLACK-BOTTOM PECAN PIE - FARM FLAVOR RECIPE
From farmflavor.com
BLACK BOTTOM PECAN PIE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BLACK-BOTTOM PECAN PIE – TEXAS MONTHLY
From texasmonthly.com
BLACK BOTTOM PIE - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
THE BEST RECIPE FOR BLACK BOTTOM PIE (LOW CARB) - LOW CARB MAVEN
From lowcarbmaven.com
HOW TO MAKE THE BEST CHOCOLATE PECAN PIE - FOOD52
From food52.com
BLACK FOLKS SOUTHERN PECAN PIE RECIPE - THE SOUL FOOD POT
From thesoulfoodpot.com
BLACK BOTTOM PIE | YESTERDISH
From yesterdish.com
BROWN BUTTER, BLACK BOTTOM PECAN PIE - CLOUDY KITCHEN
From cloudykitchen.com
STRAIGHT OUT OF MOM'S RECIPE BOOK: FOLLOW THESE SIMPLE STEPS TO …
From kalorik.com
BLACK BOTTOM PECAN PIE RECIPE | PIE RECIPES IN ENGLISH
From kfoods.com
BLACK BOTTOM PIE - SOUTHERN KITCHEN
From southernkitchen.com
BLACK BOTTOM PECAN PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
RECIPE: WANDA'S PIE IN THE SKY BLACK BOTTOM CHOCOLATE PECAN PIE ...
From recipelink.com
ERIN JEANNE MCDOWELL'S BLACK-BOTTOM PECAN PIE - YOUTUBE
From youtube.com
BLACK BOTTOM PECAN PIE – VINTAGE.RECIPES
From vintage.recipes
BLACK BOTTOM CHOCOLATE PECAN PIE » HUMMINGBIRD HIGH
From hummingbirdhigh.com
BLACK BOTTOM MAPLE BOURBON PECAN PIE (NO CORN SYRUP)
From scotchandscones.com
BLACK BOTTOM PECAN PIE - RAW FOOD CHEF
From rawfoodchef.com
BLACK BOTTOM PECAN PIE – KALORIK.CA
From kalorik.ca
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 »
You'll also love