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.
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
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry cream was thought to signify the dark, swampy lowlands lying along the Mississippi River.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes 10-inch pie
Number Of Ingredients 16
Steps:
- To make the crust: Lightly butter a 10-inch pie plate. On a lightly floured board, roll out the half of the pate brisee to a 1/8-inch thickness (unused dough can be wrapped and plastic and stored in the refrigerator or freezer). Place the dough in the pie plate, and press it into the bottom edges and along the sides. Trim the dough using scissors or a sharp paring knife. Crimp or decorate the edges of the crust if desired. Chill crust for 30 minutes.
- Preheat the oven to 375 degrees. Carefully line the pie plate with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights. Bake until edges of pastry begin to turn golden, about 15 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.
- To make the filling: Prepare an ice-water bath. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate; set aside. Place 1/4 cup cold water in a small bowl, and sprinkle gelatin over it; set aside to soften.
- In a medium bowl, whisk together 4 egg yolks, 1/4 cup sugar, and the cornstarch; set aside. In a medium saucepan, combine milk and 1/4 cup sugar. Bring just to a boil. Add about one-quarter of the hot-milk mixture to the egg mixture, whisking constantly, until combined. Return egg-milk mixture to saucepan, and bring to a boil. Remove from heat when mixture has boiled and thickened, 3 to 4 minutes.
- Measure out 1 cup of custard, and transfer to a medium bowl. Add the melted chocolate and vanilla to it, stirring until the chocolate is melted. Transfer the bowl to the ice-water bath to cool completely. When cool, spread evenly in the bottom of the pie crust. Transfer pie crust to refrigerator until set, about 5 minutes. Add softened gelatin to remaining custard. Transfer pan to the ice-water bath to cool until just beginning to set.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt and cream of tartar until soft peaks form. With machine running, gradually add remaining 1/2 cup sugar, and beat until stiff glossy peaks form. Stir 1/3 of whipped egg whites into custard to lighten. Gently but thoroughly fold in remaining whites and rum. Spread over chocolate layer. Refrigerate pie for at least 3 hours and up to overnight.
- Whip cream until stiff peaks form. Spread over custard or pipe on top with a pastry bag fitted with a star tip. Sprinkle chocolate shavings on top. Chill until ready to serve.
MILDRED PIERCE'S BLACK BOTTOM PIE
Adapted from a recipe that ran in the Los Angeles Times on November 14, 1932. The local legend is that this pie originated with and was served in the restaurants owned by the original Mildred Pierce, portrayed in the movie starring Joan Crawford. I've heard the same legend regarding the woman who opened the Darling restaurant chain in Rhode Island. I don't know how true the legends are, but it's still a good pie.
Provided by lynnski LA
Categories Pie
Time 50m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 10
Steps:
- Scald the milk in a saucepan.
- Stir together the sugar and egg yolks in a bowl until smooth. Mix a little of the hot milk with the eggs, then stir the mixture into the milk.
- Sift the cocoa into a bowl. add a little of the hot milk mixture and stir, then add the cocoa mixture to the milk mixture. cook over medium heat, stirring constantly, until the liquid coats the back of a wooden spoon, about 2 to 3 minutes.
- Remove from heat. Stir the gelatin into the hot custard. Place the pan over a bowl of ice. Chill, stirring occasionally, until the custard forms a mound when dropped from a spoon.
- Whip 1 cup cream until it forms still peaks. Fold into the custard.
- Fill the pie crust with the custard mixture and refrigerate until set, overnight or several hours.
- In a small bowl, whip the remaining 1 cup cream. Stir in the powdered sugar. spread evenly over the filling and sprinkle with grated chocolate.
Nutrition Facts : Calories 409.3, Fat 29.3, SaturatedFat 15.1, Cholesterol 128.9, Sodium 197.2, Carbohydrate 35.7, Fiber 2.7, Sugar 20.9, Protein 6.5
BLACK-BOTTOM PIE
Yield Makes one 9-inch pie
Number Of Ingredients 20
Steps:
- Make the crust: Stir together the graham cracker crumbs, butter, sugar, and salt in a bowl. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat the oven to 350°F. Bake until the crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
- Make the filling: Sift together the sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add the chocolate. Cook, stirring constantly, until the chocolate has melted and the mixture is thick, about 2 minutes. Remove from heat; whisk in the butter and vanilla until smooth. Spread the chocolate mixture over the crust. Refrigerate until cold and firm, about 1 hour.
- Make the topping: Prepare an ice-water bath; set aside. Sprinkle the gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and the salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until the mixture is thick and boiling, about 5 minutes. Remove from heat; stir in the gelatin mixture, and let cool completely. Stir in the vanilla and rum. Briefly place the pan in the ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make the syrup.
- Bring the remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve the sugar. Brush down the sides of the pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until the syrup registers 240°F on a candy thermometer.
- Raise the mixer speed to high, and beat the egg whites just until stiff peaks begin to form. Immediately pour the syrup into the egg whites in a slow, steady stream near the side of the bowl, avoiding the whisk (it might splatter). Beat until glossy and cooled, about 7 minutes.
- Fold the meringue mixture into the reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate the pie for 2 1/2 hours or overnight before serving.
BLACK BOTTOM 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
MRS. PHILLIPS' BLACK BOTTOM PIE
This pie is a Thanksgiving MUST in our family. The recipe is a bit fiddly, but well worth the effort.
Provided by Ex-Pat Mama
Categories Pie
Time 5h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 3 ingredients (butter, sugar, flour) until the dough forms coarse crumbs.
- Press the mixture into a large pie pan - 10 inches works best.
- Bake at 375 degrees F for 12-15 minutes, or until golden brown.
- Allow to cool completely.
- Combine the gelatin and rum in a heatproof cup. Place the cup in a pan of simmering water. Leave to simmer while preparing the rest of the filling.
- Pour the chocolate chips into a large heatproof bowl. Set aside.
- Add 1/2 cup sugar, the salt and cornstarch into a large saucepan.
- Gradually add the milk while cooking over low heat - stirring constantly. This takes quite a long time and cannot be hurried - otherwise lumps will form.
- When the mixture is thickened, remove pan from heat and add egg yolks. Stir thoroughly.
- Return pan to heat and cook through for 2 minutes.
- Remove from heat again. Scoop out 1 1/2 cups of the heated and thickened custard and add to the chocolate chips. Stir until the chips are completely melted.
- Mix in the vanilla extract.
- Pour the chocolate mixture into the cooled pie shell. Chill thoroughly.
- While the chocolate layer of the pie is cooling, beat the egg whites with the cream of tartar until frothy.
- Gradually add the remaining 1/2 cup sugar. Beat until stiff peaks form. Set aside.
- Remove the gelatin-rum mixture from simmering water. Add to the saucepan containing the remaining custard. Stir thoroughly.
- Fold this mixture carefully into the egg whites. Chill for 15 minutes.
- Pour this chilled mixture over the pie completely covering the chocolate layer.
- Chill for several hours before serving.
Nutrition Facts : Calories 384.9, Fat 19, SaturatedFat 11.3, Cholesterol 89, Sodium 196.8, Carbohydrate 49.1, Fiber 2, Sugar 34.2, Protein 6.2
More about "mrs phillips black bottom pie recipes"
COPYCAT MARIE CALLENDER'S BLACK BOTTOM PIE RECIPE
From cdkitchen.com
BLACK BOTTOM PIE RECIPE | BON APPéTIT
From bonappetit.com
7 STUNNING BLACK BOTTOM PIE RECIPES - THE RUSTY SPOON
From therustyspoon.com
Reviews 2Published 2022-01-13Category Dessert
- California Black Bottom Pie. The first black bottom pie is following the traditional recipe for black bottom pie. However, there is a slight variation in the recipe.
- Black Bottom Pie. This recipe keeps to the traditional recipe of black bottom pie as the simple parts of the pie remain the same. What we adore about this recipe is the light and airy meringue topping.
- Southern Black Bottom Pie. This recipe for a Southern black bottom pie is one of the easier ones to make on this list. We think that anyone new to making pies could feel comfortable baking this pie.
- Year Of Pie’s Black Bottom Pie. This next black bottom pie recipe is slightly easier than the rest and that is because it says you can buy your pie crust.
- Low Carb Keto Black Bottom Pie. Some of us hear the word pie and think of all the sugar that goes into making them. Well, for those of you who are sugar-free, we want you to enjoy pie as well!
- Black Bottom Banana Cream Pie. We wanted to include a vegan option in this list because it is important to us that everyone has the option to enjoy whatever dessert they crave.
- Gluten-Free Banana Black Bottom Pie. The last recipe on this list is a gluten-free option. As we said before, everyone deserves to try the black bottom pie, no matter what dietary restrictions you have.
BLACK BOTTOM PIE - SOUTHERN KITCHEN
From southernkitchen.com
Author Southern Kitchen
BLACK BOTTOM PECAN PIE | MRFOOD.COM
From mrfood.com
BLACK BOTTOM PIE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
BLACK BOTTOM PIE RECIPE - LOS ANGELES TIMES
From latimes.com
MRS. PHILLIPS' BLACK BOTTOM PIE RECIPE
From recipenode.com
BLACK BOTTOM PIE RECIPE | MYRECIPES
From myrecipes.com
BLACK BOTTOM PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
MARIE CALLENDER'S BLACK BOTTOM PIE - COPYKAT RECIPES
From copykat.com
BROWN DERBY RESTAURANT’S CHOCOLATE BLACK BOTTOM PIE RECIPE (1953)
From clickamericana.com
WEIDMANN’S BLACK BOTTOM PIE - MISSISSIPPI MAGAZINE
From mismag.com
BLACK BOTTOM PIE | YESTERDISH
From yesterdish.com
DELTA CLASSIC RECIPE: BLACK BOTTOM PIE
From deltamuseum.org
CHEF DAMARIS PHILLIPS RECIPES - HALLMARK CHANNEL
From hallmarkchannel.com
STRAWBERRY BLACK BOTTOM PIE RECIPE - RECIPES.COM.CO
From recipes.com.co
BLACK-BOTTOM PIE - MIDWEST LIVING
From midwestliving.com
BLACK BOTTOM PIE VINTAGE RECIPE - GRANDMA JACKIE'S RECIPES
From grandmajackiesrecipes.com
BLACK BOTTOM PIE | ANDREA DEKKER
From andreadekker.com
BROWN DERBY'S BLACK BOTTOM PIE RECIPE - BIZARRE LOS ANGELES
From bizarrela.com
GIGI'S BLACK BOTTOM PIE RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
BLACK BOTTOM PIE RECIPE
From recipes.com.co
BLACK BOTTOM PIE - BIGOVEN.COM
From bigoven.com
BLACK BOTTOM PIE - PLAIN.RECIPES
From plain.recipes
BLACK BOTTOM PUDDING PIE RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
BLACK BOTTOM PIE - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
NORMA'S BLACK-BOTTOM SWEET POTATO PIE RECIPE - BAKER RECIPES®
From bakerrecipes.com
ERIN MCDOWELL'S BLACK-BOTTOM PECAN PIE - CHERRY BOMBE
From cherrybombe.com
BLACK BOTTOM PIE | MRFOOD.COM
From mrfood.com
RECIPE: PENNINGTON'S BLACK BOTTOM PIE - TULSA WORLD
From tulsaworld.com
GROFF’S BLACK BOTTOM PIE - METRO MONTHLY
From metromonthly.net
ERROR - MASTERCOOK
From mastercook.com
BLACK-BOTTOM PEANUT PIE - CHEF MARCUS SAMUELSSON
From marcussamuelsson.com
BLACK-BOTTOM PIE | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.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 »
You'll also love