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Reply
| | From:  Genie· (Original Message) | Sent: 6/25/2008 6:15 PM |
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| | | From: Genie· | Sent: 6/25/2008 6:16 PM |
| From: Joy (Original Message) | Sent: 7/19/2006 7:33 AM | | Black Bottom Pie
Crust:
14 gingersnap cookies, crushed
5 tablespoons melted butter
Filling:
1 tablespoon plain gelatin
4 tablespoons cold water
1 3/4 cups milk
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
4 egg yolks
Chocolate Layer:
2 oz. semi-sweet baking chocolate
1 teaspoon vanilla
Rum Layer:
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
2 tablespoons rum
Topping:
1 cup whipping cream
2 tablespoons powdered sugar
1 tablespoon grated semi-sweet chocolate
Serves 6-8
Preheat oven to 300° F.
In a medium bowl, mix together the crushed cookies and melted butter.
Press the crumb mixture into a 9 inch pan and bake for 10 minutes. Cool.
In a small dish, dissolve gelatin in cold water. Set aside. In a medium
saucepan, scald milk and add in 1/2 cup sugar.
Separately mix cornstarch with salt and beaten egg yolks and add into milk
mixture. Cook in the top of double boiler, stirring constantly, until mixture
thickens. Stir in gelatin. Divide this custard in half.
Melt chocolate, stir in vanilla, and mix with half the custard. Pour into
the baked pie shell. Tip pan around so chocolate coats all sides. Cool
remaining half of custard.
Beat egg whites with cream of tartar, adding in sugar a little at a time,
until stiff. Fold into remaining custard. Stir in rum. Spread over chocolate
layer. Chill well, overnight if possible.
Before serving whip heavy cream until still, adding in powdered sugar
slowly, and pile on top of pie. Grate chocolate over this.
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Reply
| | | From: Genie· | Sent: 6/25/2008 6:17 PM |
| From: Kaylorco (Original Message) | Sent: 4/12/2007 7:41 PM | | Black Bottom Pie
6 to 8 servings
1 package (18 ounces) refrigerated ready-to-bake brownies
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon peppermint extract
3 drops green food color
1 container (8 ounces) frozen whipped topping, thawed 1. Preheat the oven to 350°F.
2. Evenly cover the bottom and sides of a 9-inch deep-dish pie plate with the ready-to-bake brownies, forming a crust. Bake for 20 to 25 minutes, or until set; let cool.
3. In a large bowl, beat the cream cheese, sugar, peppermint extract, and green food color with an electric mixer until smooth. Fold in the whipped topping then spoon into the brownie crust.
4. Cover the pie, and chill for at least 4 hours before serving. | |
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Reply
| | | From: Genie· | Sent: 6/25/2008 6:18 PM |
| 1/2 cup sugar
1 tablespoon cornstarch
2 cups milk, scalded
4 egg yolks, beaten
1 teaspoon vanilla
1 (6 ounce) package chocolate chips
1 (9 inch) pastry shells, baked and cooled
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup cold water
4 egg whites
1/2 cup sugar
Combine 1/2 cup sugar and cornstarch in the top of a double boiler.
Slowly add scalded milk to beaten egg yolks; stir into sugar mixture.
Cook and stir in top of double boiler over hot, but not boiling, water until custard coats spoon.
Remove from heat and add vanilla to 1 cup of the custard. Add the chocolate chips and stir until melted. Pour this mixture into the bottom of the baked and cooled pie shell; chill.
Meanwhile soften gelatin in cold water; add remaining hot custard; stir until dissolved. Chill until slightly thick.
Beat egg whites until soft peaks form; beat in 1/2 cup sugar and continue beating until stiff peaks form. Fold in the custard gelatin mixture.
Pile over chocolate layer; chill until set.
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Reply
| | | From: Genie· | Sent: 6/25/2008 6:19 PM |
| Black Bottom Banana-Cream Pie
INGREDIENTS:
1 (9-inch) Pastry Crust
3 tablespoons cornstarch, divided
2 tablespoons sugar
2 tablespoons unsweetened cocoa
Dash of salt
1-1/3 cups 1% low-fat milk, divided
1 ounce semisweet chocolate, chopped
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon stick margarine or butter
2 teaspoons vanilla extract
2 ounces block-style fat-free cream cheese, softened
2 cups sliced ripe banana (about 2 large bananas)
1-1/2 cups frozen fat-free whipped topping, thawed
Chocolate curls (optional)
INSTRUCTIONS:
Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a
wire rack.
Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with
a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring
constantly. Spread chocolate mixture into bottom of prepared crust.
Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine in a heavy saucepan over medium heat, stirring
constantly with a whisk. Bring to a boil. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese
until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese,and beat just until blended. Stir in remaining custard.
Arrange banana slices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove
plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.
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Reply
| | | From: Genie· | Sent: 8/28/2008 5:17 AM |
| Black Bottom Pumpkin Cream Pie CRUST
1 frozen 9-inch deep-dish pie crust, baked according to package directions and cooled
CHOCOLATE LAYER
1 cup cold milk
4 ounces cream cheese, softened
1 package (about 4 ounces) instant chocolate pudding and pie filling
PUMPKIN LAYER
2/3 cup cold milk
4 ounces cream cheese, softened
1 3.4-ounce package instant vanilla pudding and pie filling
1/3 cup canned solid pack pumpkin
1 teaspoon pumpkin pie spice
TOPPING
1 cup whipping cream, whipped
Instructions:
For chocolate layer, combine all ingredients in medium mixing bowl. Beat 2 minutes on lowest speed, scraping bowl occasionally. Spread
mixture evenly onto bottom of crust.
For pumpkin layer, in another medium mixing bowl, combine all ingredients. Beat 2 minutes on lowest speed, scraping bowl occasionally.
Carefully spread mixture evenly over chocolate layer. Cover loosely and chill six hours or overnight. Top with whipping cream
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Reply
| | | From: Genie· | Sent: 8/28/2008 5:17 AM |
| Coffee Black Bottom Pie 12 chocolate wafers, crushed
1/3 c. pecans, crushed
1/4 c. butter
1 pt. each coffee and vanilla ice cream
2-3 tbsp. coffee liqueur, optional
1/2 c. frozen whipped topping
Make crust by combining crumbs and pecans; add melted butter. Stir together and press into bottom and sides of ungreased pie pan.
Bake a 350 degrees for 5 minutes. Cool and fill by adding 1 layer softened coffee ice cream, then drizzle chocolate (plain or mixed with coffee liqueur) over layer. Add second layer vanilla ice cream. Decorate top with 1 band ring of whipped topping on top of whole pie. Drizzle with chocolate for decoration. May also add a few crushed pecans for garnish. Makes 1 (9-inch) pie. Delicious for summer or any season. May be frozen and used as needed. Cover tightly if freezing.
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Reply
| | | From: Genie· | Sent: 8/28/2008 5:19 AM |
| Strawberry Black Bottom Pie 2/3 cup Half and half
1 (6-oz.) pkg. semi-sweet chocolate morsels
3 Eggs, separated
1 9-in. baked pie shell
2 pints Fresh strawberries
2 tsp. Lemon juice
1 pkg. Unflavored gelatin
1/4 cup Cold water
1/4 cup Sugar
Heat half & half in saucepan over medium heat. Stir in chocolate morsels; beat smooth with wire whisk. Remove from heat; whisk in egg yolks one at a time, mixing until well blended. Return to heat. Cook, stirring, 1 to 2 minutes longer. Cool; pour into pie shell. Chill until set, 2 to 3 hours.
Purée 1 pint of the berries with lemon juice (there should be about 1 2/3 cups purée).
Soften gelatin in water; warm over low heat to dissolve, then stir into berry purée. Chill until mixture begins to set.
Meanwhile, beat egg whites, gradually adding sugar until soft peaks form. Fold in thickened berry mixture. Pour over chocolate layer,
shill until set.
To serve, slice remaining pint berries; sweeten if desired. Spoon over wedges of pie.
Yield: 8 Servings
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Reply
| | | From: Genie· | Sent: 8/28/2008 5:20 AM |
| Black Bottom Banana Cream Pie 1-1/3 cup graham cracker crumbs
1/2 cup walnut pieces
2 Tbsp. sugar
6 Tbsp. unsalted butter, melted
Filling:
3/4 cup sugar
1/4 cup plus 3 Tbsp. cornstarch
Pinch salt
5 egg yolks, from eggs graded "large"
4 cups whole milk
3 ozs. bittersweet chocolate, finely chopped
3 Tbsp. unsalted butter, cut into bits
2 Tbsp. dark rum
1 large, ripe banana
For Serving:
Grated or shaved bittersweet chocolate
1-2 large, ripe bananas
1-1/3 cup heavy cream
1/4 cup confectioners' sugar
2 Tbsp. dark rum
For Crust:
Preheat oven to 350 degrees F. Place graham cracker crumbs in medium bowl. In food processor fitted with steel blade, combine walnut pieces and sugar. Process only until walnuts are finely ground (you don't want walnut paste here, so watch it carefully). Turn ground walnut mixture into bowl with graham cracker crumbs; stir thoroughly with large spoon to mix well. Stir in melted butter until well-combined.
Turn mixture into 10" heatproof glass pie plate. Use about 2/3 of crust mixture to form crust sides, making sure to form a high rim that comes slightly above the edge of the pie plate. Compact remaining crust mixture evenly on bottom (be careful not to get crust too thick where bottom joins sides). Bake in preheated oven 8-11 minutes, or until rim is a slightly darker gold than rest of crust. Remove from oven; cool completely before filling.
For Filling:
In 2 quart, heavy bottomed pot, combine sugar, cornstarch, and salt. Whisk to mix thoroughly; set aside. In small bowl, combine egg
yolks with about 1/4 cup milk (the amount need not be exact); with fork, beat to blend well, then set aside, along with remaining milk.
Place chopped bittersweet chocolate in small, heatproof bowl near stove. Place butter in medium heatproof bowl near stove. Have
nearby the dark rum, a fine strainer, and a two-cup capacity, heatproof, liquid measuring cup.
Heat remaining milk in small saucepan over low heat, stirring occasionally, until warm (this step can be omitted, but it speeds the
cooking process). Add about 1/4 cup of warmed milk to the sugar-cornstarch mixture; with whisk, stir (do not beat) to combine. Stir in
yolk mixture, then gradually add remaining milk. Place over medium heat and stir constantly until mixture comes to a boil--if using a whisk to stir, make sure you get into the corners while stirring. If there are any undissolved lumps of cornstarch, press them out with a spatula or the back of a spoon. Just before it boils, the mixture will become very lumpy and look awful, but if you continue stirring gently, it should smooth out as it boils. Boil and stir one minute. Remove from heat. Immediately place the strainer over the two-cup liquid measuring cup; strain in about 1-1/2 cups custard. Turn this custard into the small heatproof bowl (the one with the bittersweet chocolate) and let stand for a couple of minutes to melt the chocolate. Meanwhile, strain the remaining custard into the medium heatproof bowl (the one containing the butter). Add the rum to the medium bowl. Using a rubber spatula, gently fold the butter and rum into the custard only until incorporated (do not beat or handle more than necessary). Place a piece of plastic wrap directly on the surface of this rum-butter custard (this will prevent a skin from forming), then pierce the plastic wrap in about a dozen places with a toothpick or knife tip to allow steam to escape. Place in refrigerator. Now, with a clean rubber spatula, fold the melted chocolate into the custard in the small bowl, again handling gently and as little as possible. Repeat plastic wrap procedure with small bowl, except do not chill (leave at cool room temperature). Let stand 30 minutes. During this time, tear off a piece of plastic wrap large enough to cover the top of the finished pie. With a toothpick or knife tip, pierce in about twenty places. Set aside. Just before the 30 minutes are up, peel the banana and slice thinly--I make my slices about 1/8" thick. Turn the chocolate custard (which will still be warm) into the cooled pie crust, and spread evenly over the bottom. Working quickly, place banana slices all over the chocolate custard (you can make concentric circles, as I do, or just place them randomly). Now, remove the rum custard from the fridge (it will still be warm, too), and pour slowly onto the banana slices, again spreading evenly. The pie will be quite full. Place the pierced piece of plastic wrap (try saying that three times fast) directly on the surface of the rum custard. Place the pie in the refrigerator and chill at least four hours before serving. About 20 minutes before serving, place a medium bowl and beater(s) in the fridge or freezer to chill. Have ready the grated or shaved
chocolate and the bananas for serving. Assemble your plates and forks. In the chilled medium bowl with chilled beater(s), beat the cream at high speed just to soft peaks. Add the confectioners' sugar and rum. Beat in at low speed until incorporated, then return to high speed to stiff peak stage.
Now, quickly peel and thinly slice the bananas. Cut slices of the pie; place each slice on a plate. Place several banana slices, overlapping, on top of each piece of pie. Place a large spoonful of the rum whipped cream along one side of each pie slice, then lightly sprinkle all with the grated chocolate. Serve immediately!
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Reply
| | | From: Genie· | Sent: 8/28/2008 5:21 AM |
| Black Bottom Pecan Pie 1 uncooked pie shell
FUDGE FILLING:
3/4 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
1/4 c. cocoa
3 tbsp. butter
2 eggs
PECAN TOPPING:
1/4 c. sugar
1/2 c. corn syrup
2 eggs
1 tbsp. butter
1 tsp. vanilla
1 c. pecan halves
Combine all fudge filling ingredients. Blend well at medium speed. Pour into pie shell. Bake at 350 degrees for 20 minutes. Spoon pecan topping over partly baked pie. Bake at 350 degrees for 30-35 minutes. PECAN TOPPING: Combine all ingredients except pecans. Blend well and stir in pecans.
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Reply
| | | From: Genie· | Sent: 8/28/2008 5:22 AM |
| Coconut Black Bottom Pie 1 teaspoon butter
1-1/3 cups flake coconut
2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup sugar
2 tablespoons cornstarch dash of salt
2-3/4 c. milk
2 egg yolks, beaten
1-1/2 teaspoons vanilla extract
2 squares unsweetened chocolate
1 prepared 9 inch pie shell2 egg whites
Butter a small baking sheet and toast 1/3 of a cup of the coconut. Set aside.
Soften the gelatin and 1/4 cup of cold water. In a small saucepan, combine 3/4 cup of sugar, corn starch, milk and salt. Bring to a boil
over medium heat stirring constantly about five minutes.
To temper the eggs, stir a small amount of the hot mixture into egg yolks, and add egg yolk mixture to saucepan. Continue to cook one
minute.
Add 1-1/2 c. of the hot mixture into the softened gelatin and stir well until dissolved. Stir in 1/2 teaspoon vanilla extract and 1 cup
coconut. Place in refrigerate and chill until mixture has thickened but not fully set.
In a small saucepan add chocolate and 2 tablespoons of sugar to the remaining egg yolk mixture, stirring over low heat until chocolate
melts. Stir in the remaining vanilla extract and cool. Pour into the pie shell and chill.
Beat egg whites until soft peaks form and eggs are foamy but not dry, gradually adding in the remaining sugar. Fold gently into the
chilled gelatin mixture. Spread over the chocolate in the pie shell. Sprinkle with the buttered, toasted coconut.
Serve cold with whipped cream and garnish with chocolate curls, if desired.
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Reply
| | | From: Genie· | Sent: 8/28/2008 5:23 AM |
| Apricot Almond Black Bottom Pie 1 cup chocolate wafer crumbs
3 tablespoons sugar
1/4 cup butter, melted
2 (15 1/4oz.) cans apricot halves
1 (8 oz.) package cream cheese, softened*
1 tablespoon vanilla extract*
toasted sliced almonds, optional
Preheat oven to 350°F
Combine wafer crumbs, sugar and butter. Press evenly on bottom and sides of 9-inch removable bottom tart pan. Bake at 350°F, 6 to 8
minutes; cool.**
Drain apricots, reserving 2 tablespoons syrup. Combine reserved syrup, cream cheese and vanilla extract. Spread on bottom of cooled
crust.
Cut apricot halves in half, if desired; arrange over cream cheese mixture. Chill. Garnish with toasted sliced almonds if desired.
*Variation: May use 2 cups vanilla pudding in place of cream cheese and vanilla extract.
**Tip: For a shortcut, use a 9-inch no-bake prepared chocolate or graham cracker crumb crust. Fill as directed above.
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Reply
| | | From: Genie· | Sent: 8/28/2008 5:25 AM |
| Blackbottom Pie 1 Graham cracker crust
1-1/4Tbsp Cornstarch
1/2cup Sugar
3Eggs, separate out yolks
2 squares Chocolate
2 cups Scalded milk
1 Tbsp Plain gelatin
4Tbsp Cold water
1/4 tsp Cream of Tartar
3/8 cup Sugar
Ready-made whipped cream, lite
Grated chocolate
Blend together in double boiler the corn starch and sugar. Add egg yolks and scalded milk. cook until thickened. Let soak in a small bowl the gelatin and cold water. Remove 1 1/2 cups custard and add to it 2 squares of chocolate. Beat with beater. Add vanilla and cool. Pour into cooked pie crust and chill. To the rest of the custard add gelatin and water. Beat 3 eggs whites; add 1/4 teaspoon cream of tartar. fold in 3/8 cup sugar. Add cooled custard and pour over set chocolate custard. Chill. Cover with whipped cream and top with grated chocolate.
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