Smooth Black Bottom Pie Recipe
Black Bottom Pie is a delicious dessert recipe. Try this effortlessly prepared mouth watering Black Bottom Pie; you would always love to serve to your loved ones.
Ingredients
| 1 fully baked 9-inch pastry shell | ||
| Semi-sweet chocolate | 3 Ounce, broken | |
| Egg yolks | 4 | |
| Cornstarch | 4 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Dark rum | 2 Tablespoon | |
| Vanilla | 1/2 Teaspoon | |
| Unflavored gelatin | 2 Teaspoon | |
| Cold water | 3 Tablespoon | |
| Egg whites | 2 | |
| Sugar | 1 Tablespoon | |
| Heavy cream | 1 Cup (16 tbs), chilled | |
| Confectioner’s sugar | 2 Tablespoon | |
| Semi-sweet chocolate | 1 Tablespoon, shaved | |
Directions
Over moderate heat, melt the chocolate in a small, heavy saucepan, stirring it constantly with a wooden spoon.
Be careful not to let it boil.
Set aside and cool to lukewarm.
Meanwhile, in a large mixing bowl, beat the egg yolks and cornstarch with a whisk or rotary or electric beater for a minute or two, then add the sugar and continue beating until the mixture is pale yellow and falls back on itself in a ribbon when the beater is lifted out of the bowl.
Heat the milk and 1/2 cup cream in a small saucepan until small bubbles form around the edge of the pan.
Slowly pour it into the egg yolk mixture, stirring constantly with a whisk.
Add the rum and vanilla, and return the mixture to the saucepan.
Bring it almost to a boil, reduce the heat to low and simmer, stirring, until it thickens to a smooth custard.
Mix 1 1/2 cups of the custard into the lukewarm chocolate and when the mixture has cooled to room temperature, pour it into the baked pastry shell.
Refrigerate it while you prepare the remaining filling.
In a measuring cup, soften the gelatin in 3 tablespoons of cold water for about 5 minutes, then set the cup in a pan of simmering water, and stir the gelatin until it dissolves and cleats.
Mix it into the remaining custard.
With a whisk or electric or rotary beater, beat the egg whites and the tablespoon of sugar until they form firm unwavering peaks on the beater when it is lifted out of the bowl.
With a rubber spatula, gently but thoroughly fold it into the custard.
Then spread it evenly over the chocolate mixture in the pie shell and refrigerate for at least 2 hours, or until firm.
Just before serving, beat the cup of cream until it holds soft peaks, then add 2 tablespoons of confectioners' sugar and beat until the cream is stiff.
Pipe it on top of the pie through a pastry bag fitted with a plain or decorative tip or, with a rubber spatula, spread it on in decorative swirls.
Be careful not to let it boil.
Set aside and cool to lukewarm.
Meanwhile, in a large mixing bowl, beat the egg yolks and cornstarch with a whisk or rotary or electric beater for a minute or two, then add the sugar and continue beating until the mixture is pale yellow and falls back on itself in a ribbon when the beater is lifted out of the bowl.
Heat the milk and 1/2 cup cream in a small saucepan until small bubbles form around the edge of the pan.
Slowly pour it into the egg yolk mixture, stirring constantly with a whisk.
Add the rum and vanilla, and return the mixture to the saucepan.
Bring it almost to a boil, reduce the heat to low and simmer, stirring, until it thickens to a smooth custard.
Mix 1 1/2 cups of the custard into the lukewarm chocolate and when the mixture has cooled to room temperature, pour it into the baked pastry shell.
Refrigerate it while you prepare the remaining filling.
In a measuring cup, soften the gelatin in 3 tablespoons of cold water for about 5 minutes, then set the cup in a pan of simmering water, and stir the gelatin until it dissolves and cleats.
Mix it into the remaining custard.
With a whisk or electric or rotary beater, beat the egg whites and the tablespoon of sugar until they form firm unwavering peaks on the beater when it is lifted out of the bowl.
With a rubber spatula, gently but thoroughly fold it into the custard.
Then spread it evenly over the chocolate mixture in the pie shell and refrigerate for at least 2 hours, or until firm.
Just before serving, beat the cup of cream until it holds soft peaks, then add 2 tablespoons of confectioners' sugar and beat until the cream is stiff.
Pipe it on top of the pie through a pastry bag fitted with a plain or decorative tip or, with a rubber spatula, spread it on in decorative swirls.
Chef
