MARCIA-MALLOW PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h25m
Yield 8 slices
Number Of Ingredients 7
Steps:
- Heat the marshmallows and 1 1/2 cups of the heavy cream in a pot over medium heat, stirring gently, until the marshmallows are completely melted, about 4 minutes. Set aside and allow the mixture to cool to the touch, about 20 minutes.
- Meanwhile, make the crust. Pulse the graham crackers in a food processor or crush using a rolling pin in a resealable plastic bag with the air taken out until they are evenly sized crumbs. Transfer the graham cracker crumbs to a bowl, add the sugar and mix until evenly combined. Next, pour in the melted butter and fold the mixture until the butter is distributed. It should be the texture of wet sand.
- Transfer the crumb mixture to a 9-inch pie pan, reserving a few pinches for garnishing the finished pie later. Press the crumbs into the bottom and sides of the pan to form a crust. Some will come up and over the top of the pan.
- When the marshmallow mixture has cooled, add the vanilla to the remaining heavy cream. Whip the cream by hand with a whisk or in a stand mixer with a whisk attachment to soft peaks. Gently fold the whipped cream into the cooled marshmallow mixture.
- Transfer the filling to the prepared crust and smooth out with a spatula. Sprinkle with the reserved graham crumb mixture and dot with the maraschino cherries, putting one directly in the center. Chill until set, about 3 hours.
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 MALLOW PIE
Melted chocolate and marshmallows form the black bottom in this chilled pie. It's topped by a rum-laced chocolate pudding and marshmallow filling.
Provided by My Food and Family
Categories Home
Time 4h45m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Preheat heat oven to 375°F. Mix wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 min.; cool.
- Microwave chocolate, 1 cup of the marshmallows and 1/2 cup of the milk in microwaveable bowl on HIGH 2 min. Stir until chocolate and marshmallows are completely melted and mixture is well blended. Pour into crust. Refrigerate until ready to use.
- Prepare pudding as directed on package, using remaining 1-1/2 cups milk. Stir in rum. Place plastic wrap on surface of pudding; refrigerate 30 min. or until cooled. Gently stir in the whipped topping and remaining 1 cup marshmallows. Pour over chocolate layer in pie plate. Refrigerate at least 4 hours. Store leftover pie in refrigerator.
Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
BLACK BOTTOM PIE (GINGERSNAP CRUST)
A simple to make crust makes this pie just different enough and if you dislike making pie crusts then this one's for you. From My Great Recipes. Chill time not included.
Provided by Julie Bs Hive
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 13
Steps:
- MAKE CRUST:.
- Thoroughly blend the gingersnap crumbs and melted butter. Press on bottom and sides of 9-in pie pan with back of tablespoon. Bake at 350° about 10 minutes. Do not over brown. Cool before filling.
- MAKE FILLING:.
- Soften gelatin in 1/4 cup of the milk. Scald remaining milk in top of double boiler over boiling water.
- Beat egg yolks. Blend in 1/2 cup of the sugar, salt and cornstarch. Add remaining milk slowly, stirring constantly.
- Return to double boiler and cook over simmering water, stirring constantly, until custard coats spoon. Remove from heat. Set aside 1/2 cup custard.
- Add gelatin to remainder and stir until dissolved. Chill.
- Melt 1 1/2 squares of the chocolate. Blend in reserved 1/2 cup custard and vanilla. Pour into crust. Spread evenly. Chill.
- When remaining custard begins to set, blend in rum. Beat egg whites until stiff. Gradually beat in remaining sugar. Fold in custard. Spread over chocolate mixture in pie plate.
- Combine whipped cream and powdered sugar. Spread some over custard. Use a pastry tube with star tip and pipe rest around edges. Shave remaining chocolate over top.
- Chill 4-6 hours.
Nutrition Facts : Calories 4756, Fat 256, SaturatedFat 143.6, Cholesterol 1251.8, Sodium 3904.8, Carbohydrate 506.4, Fiber 25.2, Sugar 274.4, Protein 135
CHOCOLATE BLACK-BOTTOM PIE
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
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
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MARIE CALLENDER'S BLACK BOTTOM PIE - COPYKAT RECIPES
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4.3/5 (3)Total Time 45 minsCategory DessertCalories 124 per serving
- Prepare chocolate and vanilla pudding according to directions in separate pans. Add rum extract to vanilla pudding and stir in.
- Pour half of chocolate pudding into each crust and spread evenly. Pour half of vanilla pudding on top of each chocolate layer and spread evenly, being careful not to mix the layers. Chill in fridge.
- Once chilled put whipped topping on (see directions above). If you prefer a meringue topping, use cooked pudding and follow meringue directions above (but eliminating sprinkling anything on top of meringue).
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- Preheat oven to 350°. 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.
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- 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.
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