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Brazil Nut Black Bottom Pie Recipe
|Ground brazil nuts||1 1⁄2 Cup (24 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs) (Divided)|
|Eggs||4 , separated|
|Milk||2 Cup (32 tbs) (Scalded)|
|Semisweet chocolate||100 Gram|
Serving size: Complete recipe
Calories 4209 Calories from Fat 2568
% Daily Value*
Total Fat 304 g467.4%
Saturated Fat 86.9 g434.5%
Trans Fat 0 g
Cholesterol 891.1 mg
Sodium 1000.6 mg41.7%
Total Carbohydrates 325 g108.4%
Dietary Fiber 33 g132.2%
Sugars 267 g
Protein 108 g216.7%
Vitamin A 28.7% Vitamin C 4.2%
Calcium 123.8% Iron 88.5%
*Based on a 2000 Calorie diet
Press this mixture with the back of a tablespoon against the bottom and sides of a 10-inch pie plate.
Bake in a hot oven (400° F) 8 minutes, or until lightly browned.
Soften gelatine in cold water.
Combine 1/3 cup of the sugar and cornstarch.
Beat egg yolks slightly; slowly add scalded milk.
Stir in sugar mixture.
Cook in double boiler, stirring constantly, until mixture is slightly thickened.
To 1 cup custard, add semi-sweet chocolate pieces.
Stir until chocolate is melted; set aside.
To remaining custard, add softened gelatine.
Stir until gelatine is dissolved, add vanilla.
Beat egg whites until stiff; gradually beat in salt and remaining 1/3 cup of sugar.
Fold in custard-gelatine mixture.
Turn chocolate mixture into Brazil nut pie shell.
Spoon gelatine mixture over chocolate layer and chill until firm.
Garnish with whipped cream, maraschino cherries and Brazil nut slices.
Makes one 10-inch pie.