BLACK BOTTOM PIE
My grandmother made the best black-bottom pie but she never wrote down her recipe. This recipe very closely resembles the taste and look of it. Adapted from Southern Living. 2 hour, 30 minute chill time.
Provided by ratherbeswimmin
Categories Dessert
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To make the gingersnap crust: In a bowl, add all the crust ingredients; stir to mix.
- Press mixture into the bottom and up the sides of a 9-inch deep dish pie plate.
- Bake at 350°F for 8-10 minutes; cool on a wire rack.
- To make the filling: In a small bowl, add the water and rum; stir to combine.
- Sprinkle the gelatin over the rum mixture; stir to combine and set aside.
- In a saucepan, add the sugar and cornstarch; stir to combine.
- Gradually whisk in the milk and egg yolks.
- Bring mixture to a boil over medium heat, whisk constantly.
- Boil for 1 minute.
- Add in gelatin mixture; stir until mixture is dissolved.
- Mix together 1 cup of custard mixture and chocolate morsels; stir until smooth; pour into gingersnap crust; spread evenly.
- Chill 30 minutes or until set; set aside remaining custard.
- In a mixing bowl, beat whipping cream until foamy, using an electric mixer on high speed.
- Gradually add powdered sugar; beat until soft peaks form.
- Fold 1 cup whipping cream mixture into custard mixture; spoon over chocolate mixture.
- Chill pie and remaining whipped cream for 2 hours or until pie is set.
- Spread remaining whipped cream over the top.
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Lydie Ahovissi
[email protected]This pie was delicious! The ganache was smooth and creamy, and the crust was flaky and buttery. I will definitely be making this pie again.
Ripon War
[email protected]This pie is a classic for a reason. It's easy to make and always a crowd-pleaser. The ganache is rich and decadent, and the crust is perfectly flaky. I highly recommend this recipe.
brak nazwy
[email protected]This pie was a disappointment. The crust was dry and the ganache was too sweet. I wouldn't recommend this recipe.
Usama Joyia
[email protected]I've tried a lot of black bottom pie recipes, but this one is by far the best. The ganache is so smooth and creamy, and the crust is perfectly flaky. I will definitely be making this pie again.
Ewezuga Edeoga
[email protected]This is the best black bottom pie I've ever had! The crust is perfectly flaky and the ganache is rich and creamy. I highly recommend this recipe.
Kassondra Buel
[email protected]This pie was a bit too sweet for my taste, but I still enjoyed it. The ganache was very rich and decadent, and the crust was perfectly flaky.
Julian Bravo
[email protected]I made this pie for my husband's birthday and he loved it! He said it was the best pie he'd ever had. I'm definitely going to be making this again.
nunu molwele
[email protected]This pie was a disaster! The crust was soggy and the ganache was too runny. I followed the recipe exactly, so I'm not sure what went wrong.
Bapary Telecom
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of chocolate ganache, but I'm so glad I did! The ganache was surprisingly light and fluffy, and the crust was perfectly flaky. This pie is definitely a keeper.
Khattak Editing Tech
[email protected]This pie is so good! The ganache is rich and decadent, and the crust is perfectly crumbly. I highly recommend it!
Stephanie Perez
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The chocolate ganache is so smooth and creamy, and the crust is the perfect balance of sweet and salty.
Jennifer B
[email protected]The black bottom pie was a success! It was easy to make and tasted delicious. The chocolate ganache was rich and creamy, and the crust was perfectly flaky.
Martha Klutsey
[email protected]This pie was a hit at my last dinner party! The combination of the chocolate ganache and the graham cracker crust was divine. I'll definitely be making this again.