Black Bottom Pie Iv Recipes

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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



Black-Bottom Pie image

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.

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

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



Black Bottom Pie image

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

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

BLACK-BOTTOM PIE

Yield Makes one 9-inch pie

Number Of Ingredients 20



Black-Bottom Pie image

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.

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

BLACK BOTTOM PIE IV

This pie's rich chocolaty layer and its airy rum cream layer are supported by a spicy gingersnap crust. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by Saundra

Categories     Chiffon Pie

Time 6h55m

Yield 8

Number Of Ingredients 16



Black Bottom Pie IV image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10-inch pie pan.
  • In a medium bowl, mix together cookie crumbs and softened butter. Press firmly into pie pan. Bake in preheated oven for 10 minutes. Allow to cool completely.
  • In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. Bring milk to a simmer in top of a double boiler. Slowly whisk 1/2 cup of milk into egg yolk mixture, then gradually whisk egg yolk mixture into remaining 1 1/2 cups milk. Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat back of spoon. Remove from heat.
  • Transfer 1 1/4 cups of hot egg yolk mixture to a small bowl and add unsweetened chocolate. Stir until chocolate is melted. Allow to cool slightly, then mix in vanilla extract. Pour chocolate mixture into cooled pie crust. Place in refrigerator.
  • Combine gelatin with cold water and set aside to soften 5 minutes. Add to remaining egg yolk mixture, stirring well. Allow to cool, then stir in rum.
  • In a large glass or metal bowl, combine egg whites and cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate layer.
  • In a medium bowl, whip cream until soft peaks form. Spread over top of pie. Sprinkle with grated chocolate. Chill at least 1 hour before serving.

Nutrition Facts : Calories 516.1 calories, Carbohydrate 48.3 g, Cholesterol 178.6 mg, Fat 32.9 g, Fiber 1.8 g, Protein 8.4 g, SaturatedFat 19 g, Sodium 359.4 mg, Sugar 29.8 g

30 gingersnaps, crushed
½ cup butter, softened
¾ cup white sugar
1 ¾ teaspoons cornstarch
⅛ teaspoon salt
4 egg yolks, beaten
2 cups milk
1 ½ (1 ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 tablespoon unflavored gelatin
¼ cup cold water
2 tablespoons dark rum
4 egg whites
¼ teaspoon cream of tartar
1 cup heavy cream
¼ cup grated semisweet chocolate

BLACK BOTTOM PIE

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



Black Bottom Pie image

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.

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

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