Brown Derby Black Bottom Chocolate Cream Pie Recipes

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DERBY PIE



Derby Pie image

This is a variation of a pecan pie that blends chocolate chips and bourbon to make a rich and very tasty pie. Serve with a dollop of whipped cream.

Provided by Kelly Carmichael

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h29m

Yield 8

Number Of Ingredients 10

1 (9 inch) store-bought pie crust, unbaked
3 tablespoons bourbon whiskey
¾ teaspoon instant coffee granules
¾ cup chopped pecans
¾ cup white sugar
3 eggs
¾ cup white corn syrup
6 tablespoons butter, melted
1 ½ teaspoons vanilla extract
¾ cup semisweet chocolate chips

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Press pie crust into a 9-inch pie plate. Prick the bottom of the crust with a fork.
  • Bake pie crust in the preheated oven until it looks dry, 4 to 5 minutes. Let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Pour bourbon whiskey into a small pot; heat over very low heat. Stir in instant coffee until dissolved. Stir in pecans.
  • Beat sugar and eggs together in a bowl until well blended. Beat in corn syrup, melted butter, and vanilla extract. Fold in pecan mixture and chocolate chips. Pour mixture into the pie crust.
  • Bake in the preheated oven until filling is firm and golden brown and crust is lightly browned, 40 to 45 minutes. Cool completely before slicing, at least 30 minutes.

Nutrition Facts : Calories 539 calories, Carbohydrate 64.3 g, Cholesterol 92.6 mg, Fat 30.1 g, Fiber 2.7 g, Protein 5.4 g, SaturatedFat 11.3 g, Sodium 225.4 mg, Sugar 36.2 g

CHOCOLATE BLACK-BOTTOM PIE



Chocolate Black-Bottom Pie image

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

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

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.)

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