Best Marshmallow Black Bottom Pie Recipes

BLACK BOTTOM PIE

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.

BLACK BOTTOM PIE

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.

BLACK-BOTTOM PIE

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 (GINGERSNAP CRUST)

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.

MARSHMALLOW BLACK-BOTTOM PIE

Steps:

• For crust:
• Combine flour, butter, vegetable shortening, sugar and salt in processor. Using on/off turns, blend until mixture resembles coarse meal. Add 3 tablespoons ice water and blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball. Flatten into disk. Wrap dough disk in plastic and refrigerate at least 1 hour and up to 1 day.
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 9-inch-diameter deep-dish glass pie dish. Fold dough edge over and crimp decoratively, securing dough edge to rim of dish. Pierce crust all over with fork. Freeze crust 15 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer crust to rack and cool.
• For filling:
• Whisk sugar, cornstarch, cocoa and salt in heavy medium saucepan to blend. Add egg yolks, milk and cream; whisk until smooth. Whisk over medium heat until mixture thickens and boils, about 6 minutes. Remove from heat. Add chocolate, butter and vanilla and whisk until melted and smooth. Pour filling into crust. Cool on rack.
• For marshmallow topping:
• Place 1 tablespoon water in small cup; sprinkle unflavored gelatin over. Place cup in small skillet; add enough water to skillet to reach depth of 1/2 inch.
• Whisk sugar, corn syrup and 1/3 cup water in heavy medium saucepan to blend. Bring to boil over medium heat, stirring until sugar dissolves. Attach candy thermometer to side of pan. Boil without stirring until candy thermometer registers 240°F. While continuing to boil syrup, beat egg whites in large bowl with mixer until stiff peaks form. When thermometer in syrup registers 248°F, slowly beat hot syrup into egg whites. Continue to beat until whites are stiff and glossy, about 4 minutes. Beat in vanilla. Bring water in skillet to simmer. Stir gelatin mixture in cup until gelatin dissolves. Gradually pour gelatin over egg whites and beat until topping is cool, about 8 minutes. Using rubber spatula, gently spread topping over filling, making decorative peaks. Preheat broiler. Broil pie just until topping is light brown, about 1 minute. Chill pie 1 hour. Garnish with chocolate shavings, if desired. (Can be made 1 day ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.)