Black Bottom Chocolaterum Custard Pie 1952 Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACK BOTTOM PIE



Black Bottom Pie image

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

Unsalted butter, for pie plate
All-purpose flour, for dusting
Pate Brisee for Plum Crumb Pie
1 1/2 ounces semisweet chocolate, coarsely chopped
1/4 cup cold water
1 envelope gelatin
4 large eggs, separated
1 cup sugar
2 tablespoons cornstarch
2 cups milk
2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 tablespoon dark rum
1 cup heavy cream
1/4 cup chocolate shavings, for decorating

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.

BLACK-BOTTOM CHOCOLATE PIE



Black-Bottom Chocolate Pie image

Categories     Chocolate     Dessert     Freeze/Chill     Kid-Friendly     Birthday     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

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.)

More about "black bottom chocolaterum custard pie 1952 recipes"

BLACK BOTTOM CHOCOLATE/RUM CUSTARD PIE 1952 | RECIPE
black-bottom-chocolaterum-custard-pie-1952 image
Web Black Bottom Chocolate/Rum Custard Pie 1952. 1 rating · Serves 8. Just A Pinch Recipes. 804k followers ... Black Bottom Pie Recipe. Tart …
From pinterest.com
5/5 (1)
Estimated Reading Time 50 secs
Servings 8
See details


BLACK BOTTOM PIE VINTAGE RECIPE - GRANDMA JACKIE'S RECIPES
black-bottom-pie-vintage-recipe-grandma-jackies image
Web 2021-07-08 Separate the yolks from four eggs. Place the egg whites in a large mixing bowl or the bowl of a stand mixer, cover allow to sit at room …
From grandmajackiesrecipes.com
Cuisine Vintage
Category Dessert,Grandma Jackie's Recipes
Servings 8
Total Time 2 hrs 30 mins
See details


WEIDMANN’S BLACK BOTTOM PIE - MISSISSIPPI MAGAZINE
weidmanns-black-bottom-pie-mississippi-magazine image
Web Crush Ginger snaps in a zipper bag with a rolling pen until fine crumbs; add melted butter, and pat into the bottom of a 9-inch pie pan. Bake in hot (375-degree) oven for 10 minutes, and allow to cool. Filling: 2 cups milk. 4 …
From mismag.com
See details


IRRESISTIBLE BLACK BOTTOM PIE - BIGOVEN.COM
irresistible-black-bottom-pie-bigovencom image
Web Into ? cup cold water sprinkle 2 teaspoons unflavored gelatin. Stir until combined, and set aside. In a medium saucepan, stir together 3 egg yolks, 1 cup milk, ? cup sugar, and ? teaspoon salt.
From bigoven.com
See details


BLACK-BOTTOM PIE | SAVEUR
black-bottom-pie-saveur image
Web Reduce heat to medium-low and cook custard, stirring constantly with a wooden spoon, until thick enough to coat back of spoon, about 15 minutes. Remove custard from heat.
From saveur.com
See details


BLACK BOTTOM PIE RECIPE | OLIVEMAGAZINE
Web 2016-10-17 Method. STEP 1. Whizz the Oreos to crumbs in a food processor, then add the melted butter and briefly whizz again. Press into a 23cm springform cake tin, cover and …
From olivemagazine.com
See details


RUM CUSTARD PIE RECIPES ALL YOU NEED IS FOOD
Web Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Carefully remove weights …
From stevehacks.com
See details


BLACK-BOTTOM RUM PIE RECIPE BY LOVE.FOOD | IFOOD.TV
Web 2009-06-19 Directions. Place vanilla pudding in a small bowl; combine chocolate pudding and rum in another small bowl, reserve. Soften gelatin in the water in a 1 cup …
From ifood.tv
See details


BLACK BOTTOM PUDDING PIE RECIPE | MEL'S KITCHEN CAFE
Web 2012-06-11 Pour the chocolate custard into the cooled crust; smooth the top. Chill the pie until set, about 30 minutes, while letting the vanilla custard stand at room temperature. If …
From melskitchencafe.com
See details


THE BEST RECIPE FOR BLACK BOTTOM PIE (LOW CARB) - LOW CARB MAVEN
Web Whisk in the heavy cream and almond milk. Turn the heat to medium low. Whisk slowly but continuously until the mixture begins to thicken, about 8-10 minutes, paying particular …
From lowcarbmaven.com
See details


RECIPE: BLACK BOTTOM PIE (WITH CHOCOLATE CUSTARD AND RUM CHIFFON …
Web Preheat the oven to 425 degrees F. Roll out the dough and fit it into a 9-inch pie pan, then trim and flute the edges. Bake the pie shell fully. Cool completely before filling. In a small …
From recipelink.com
See details


7 STUNNING BLACK BOTTOM PIE RECIPES - THE RUSTY SPOON
Web This recipe takes around 1 hour to make and extra time for allowing the pie to chill, and can serve up to eight people. This black bottom pie has an Oreo crust, making it slightly …
From therustyspoon.com
See details


DELICIOUS BLACK BOTTOM PIE RECIPE - COOKTHINK
Web 2022-11-13 While your milk is heating, crack eggs and separate the yolks from the egg whites. Take the egg yolks and beat them until they are mixed. When the milk is …
From cookthink.com
See details


CHOCOLATE RUM PIE RECIPE - EASY RECIPES
Web Pour filling into pie crust. In a small, chilled bowl, beat 1 cup cream with confectioners’ sugar and 2 teaspoons rum extract until stiff peaks form. 1/3 cup dark rum. 1 1/2 cups whipping …
From recipegoulash.cc
See details


BLACK BOTTOM CHOCOLATE CREAM PIE RECIPE
Web 2011-12-31 Pour mixture into cooled pie crust and spread evenly. Press sheet of plastic wrap directly against surface. Refrigerate at least 4 hours or up to overnight, or until cold …
From goodhousekeeping.com
See details


BLACK BOTTOM CHOCOLATE/RUM CUSTARD PIE 1952 | RECIPE | BANANA …
Web Aug 24, 2019 - This recipe is from Mom's notebook. It gives no hint of where she got it, but is dated 1952. It is a refrigerator pie made with home made custard. It has a layer of …
From pinterest.it
See details


Related Search