Title: Black Bottom Chocolate Pie 1
Time: 2 1/2 hours
Recipe via: (like this recipe, www.simpleinternet.com has many more).
Categories: Desserts, Pie
Yield: 8 Servings

Black-Bottom Chocolate Pie

FILLING:

2/3 cup sugar.
1/4 cup cornstarch.
2 tablespoons unsweetened cocoa powder.
1 pinches salt.
6 large egg yolks.
2 cups low-fat -- (1%) milk.
1/2 cup chilled whipping cream.
6 ounces bittersweet -- (not unsweetened) or semi-sweet 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

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 peaksform.
Spoon whipped cream into pastry bag fitted with large star tip.
Pipe rosettes around edge of pie. Garnish with chocolate curls.
... (Can be made four hours ahead of time; chill.)

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