Chocolate Black Bottom Pie Recipes

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

Ingredients

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

Ingredients

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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