Brazil Nut Black Bottom Pie Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupEveryday
Ingredients
| Brazil nuts | 1 1/2 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| 1 envelope unflavored gelatine | ||
| Cold water | 1/4 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs), divided | |
| Cornstarch | 1 Tablespoon | |
| Eggs | 4 , separated | |
| Milk | 2 Cup (16 tbs), scalded | |
| 1 package semi-sweet chocolate pieces | ||
| Vanilla | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
GETTING READY
1. Preheat the oven to 400° F.
MAKING
2. In a bowl combine Brazil nuts with 3 tablespoons sugar.
3. Take a 10-inch pie plate and press the nuts and sugar mixture over the bottom and sides of it.
4. Bake for 8 minutes at 400° F until the mixture gets lightly browned. When done cool off the mixture.
5. In a bowl take cold water and soften gelatine into it.
6. In a seperate bowl add cornstarch and 1/3 cup of the sugar.
7. In a seperate bowl beat egg yolks and slowly introduce scalded milk into it.
8. Fold in sugar mixture.
9. In a double boiler cook the mixture and until it is slightly thickened.
10. Take 1 cup custard and introduce semi-sweet chocolate pieces into it. Stir the mixture until the chocolate is melted.
11. Introduce softened gelatine to remaining custard. Stir the mixture until gelatine is completely dissolved. Fold in vanilla. Cool the mixture.
12. In a seperate bowl add egg whites and beat the mixture until stiff. Add salt and 1/3 cup of sugar to it and beat them into gradual steps.
13. Add custard-gelatine mixture to the egg whites.
14. Spread chocolate mixture over Brazil nut pie shell.
15. Top chocolate layer with gelatine mixture and chill it until it gets firm.
SERVING
16. Serve the dessert after topping with whipped cream, maraschino cherries and Brazil nut slices.
1. Preheat the oven to 400° F.
MAKING
2. In a bowl combine Brazil nuts with 3 tablespoons sugar.
3. Take a 10-inch pie plate and press the nuts and sugar mixture over the bottom and sides of it.
4. Bake for 8 minutes at 400° F until the mixture gets lightly browned. When done cool off the mixture.
5. In a bowl take cold water and soften gelatine into it.
6. In a seperate bowl add cornstarch and 1/3 cup of the sugar.
7. In a seperate bowl beat egg yolks and slowly introduce scalded milk into it.
8. Fold in sugar mixture.
9. In a double boiler cook the mixture and until it is slightly thickened.
10. Take 1 cup custard and introduce semi-sweet chocolate pieces into it. Stir the mixture until the chocolate is melted.
11. Introduce softened gelatine to remaining custard. Stir the mixture until gelatine is completely dissolved. Fold in vanilla. Cool the mixture.
12. In a seperate bowl add egg whites and beat the mixture until stiff. Add salt and 1/3 cup of sugar to it and beat them into gradual steps.
13. Add custard-gelatine mixture to the egg whites.
14. Spread chocolate mixture over Brazil nut pie shell.
15. Top chocolate layer with gelatine mixture and chill it until it gets firm.
SERVING
16. Serve the dessert after topping with whipped cream, maraschino cherries and Brazil nut slices.
Chef
