Best Chocolate Black Bottom Pie Recipes

Black-Bottom Chocolate Pie image

Yield Makes 8 servings

Number Of Ingredients 17

Filling
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa powder
Pinch of salt
6 large egg yolks
2 cups low-fat (1%) milk
1/2 cup chilled whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon dark rum
1 teaspoon vanilla extract
Chocolate Crumb Crust
Topping
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 teaspoon dark rum
Chocolate curls

Steps:

For Filling:
Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally. Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.
For Topping:
Beat first 3 ingredients in large bowl until firm peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.)

Black Bottom Chocolate/Rum Custard Pie 1952 image

Provided by Marcia McCance

Categories Puddings

Number Of Ingredients 28

GRAHAM CRACKER CRUST:
1 1/2 c graham cracker crumbs or zwiebach cookie crumbs
1/4 c confectioner's sugar
6 Tbsp melted butter
1 tsp cinnamon, ground
SOAK AND SET ASIDE:
1 Tbsp gelatine (knox)
1/4 c water
FOR MAKING CUSTARD:
SCALD:
2 c milk
SEPARATELY COMBINE:
1/2 c sugar
4 tsp cornstarch
SEPARATELY BEAT UNTIL LIGHT:
4 whole eggs
AFTER CUSTARD IS MADE, AND ONE CUP IS REMOVED, ADD:
1 1/2 squares of unsweetened chocolate
1/2 tsp vanilla
FOR TOP LAYER OF CUSTARD:
1 Tbsp rum extract
3 beaten egg whites
1/4 tsp salt
1/4 tsp cream of tartar
1/4 c sugar
GARNISH:
1 1/2 c whipped cream, sweetened
1/4 c shaved milk chocolate

Steps:

1. GRAHAM CRACKER CRUST: Combine all 4 crust ingredients and press into 8 or 9 inch pie plate
2. MAKE CUSTARD: Stir the scaled milk slowly into the beaten eggs then stir in the sugar mixture and cook in double boiler over hot water stirring occasionally for about 20 minutes or until custard coats the spoon
3. REMOVE one cup of hot custard and set aside for the top layer
4. To remaining hot custard still in the pan add 1 1/2 squares of dark baking chocolate (can use sweetened or milk chocolate if prefer) -- beat until well blended, then let cool
5. Add 1/2 tsp vanilla and pour choc custard into the pie shell
6. SECOND OR TOP LAYER OF CUSTARD: add dissolved gelatine to 1C of plain custard that was set aside before -- then add 1T of rum extract and mix well
7. In a separate bowl, beat the egg whites until stiff, adding the salt, cream of tartar, and sugar, one teaspoon full at a time until all is incorporated.
8. Fold the egg-white mixture into the custard-with-rum mixture and pour it on top of the chocolate layer and place in refrigerator to cool
9. After the pie has set up, cover the top with whipped cream and shaved chocolate just before serving.

Chocolate Black-Bottom Pie image

Provided by Martha Stewart

Number Of Ingredients 6

3 1/4 cups heavy cream
8 ounces semisweet chocolate, chopped
1 tablespoon spiced rum
1 Easy Press-In Pie Crust, made with chocolate wafers
1/2 cup toasted macadamia nuts, coarsely chopped
2 tablespoons confectioners' sugar

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

Brown Derby Black bottom chocolate cream pie image

Provided by Barbara J. Matern

Categories Chocolate

Time 3h

Number Of Ingredients 10

pkg 1 evelope unflavored gelatin
3/4 c sugar
1/8 tsp salt
1 egg yolk
3/4 c regular white milk
1 9 in., pie shell, baked
1 pkg unsweetened bakers chocolate squares
1 pt heavy whipping cream
1 tsp vanilla extract
1 can(s) carnation evaporated milk

Steps:

1. Put 1 cup evaporated milk in bowl, set in freezer until ice crystals form/ appear on sides of bowl,beat until whipped and almost doubles in size in the bowl beat in 1 tsp. vanilla extract, then place back in freezer to keep chilled until later.
2. In a double boiler pot, combine 1 package of unflavored gelatin, the 3/4 c. sugar, salt(1/8tsp.), egg yolk,and regular white milk,simmer in this double boiler while stirring in and melting 3squares(reserve 1 square for later) bakers unsweetened chocolate, stirring occasionally. After this is all melted and stirred together, let cool.After this chocolate mixture cools, mix with an electric mixer until well beaten and smooth,chill, add evaporated milk mixture (previously set in freezer to chill) mix thoroughly. Poor into the 9 in. baked pie shell, chill,
3. Take the pint of heavy whipping cream,beat in a separate bowl with mixer until soft peaks form, add dash sugar to taste,put this on top of chilled choc pie in shell, take the reserved 4th square of chocolate,shave on top to color.(can also shave some orange zest for color.) Serve chilled