Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 tsp salt
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 cups whole milk
- 3 egg yolks
- 1 tsp vanilla extract
- Whipped cream and chocolate shavings for garnish
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowls
- Pie dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water. Cook over medium heat, stirring occasionally, until the sugar has dissolved.
3. Increase the heat to high and cook, without stirring, until the mixture turns a deep amber color, about 5-7 minutes.
4. Remove the pan from the heat and carefully whisk in 1/2 cup heavy cream, 1/4 cup unsalted butter, and 1/4 tsp salt. Set aside.
5. In a mixing bowl, whisk together 1/4 cup cornstarch, 1/4 cup unsweetened cocoa powder, 1/2 cup granulated sugar, and 1/4 tsp salt.
6. In a medium saucepan, heat 2 cups whole milk over medium heat until it begins to steam.
7. In a separate mixing bowl, whisk together 3 egg yolks and 1 tsp vanilla extract.
8. Gradually whisk the hot milk into the egg mixture.
9. Pour the milk and egg mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
10. Remove the pan from the heat and whisk in the caramel sauce.
11. Pour the mixture into the pre-made pie crust and smooth the top.
12. Bake for 20-25 minutes, or until the filling is set.
13. Allow the pie to cool to room temperature before refrigerating for at least 2 hours.
14. Serve with whipped cream and chocolate shavings.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
- Total time: 2 hours and 30 minutes
Temperature:
- Preheat the oven to 350°F.
Serving size:
- 8 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 61g
- Protein: 5g
- Sugar: 47g
- Sodium: 250mg
Substitutions for ingredients:
- Instead of whole milk, you can use 2% or skim milk.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add chopped nuts, such as pecans or almonds, to the filling for added texture.
- Use a graham cracker crust instead of a pre-made pie crust.
- Add a layer of sliced bananas or strawberries to the bottom of the pie crust before adding the filling.
Tips and tricks:
- Be careful when making the caramel sauce, as it can burn easily.
- Make sure to whisk the filling constantly while cooking to prevent lumps.
- Allow the pie to cool completely before slicing to ensure clean cuts.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the pie chilled.
Presentation ideas:
- Top the pie with whipped cream and chocolate shavings for a classic look.
- Drizzle additional caramel sauce over the top of the pie for added sweetness.
Garnishes:
- Whipped cream and chocolate shavings
Pairings:
- Serve with a cup of coffee or hot chocolate for a cozy dessert.
Suggested side dishes:
- None
Troubleshooting advice:
- If the filling is too thin, whisk in additional cornstarch, 1 tablespoon at a time, until it thickens.
- If the pie crust is browning too quickly, cover the edges with foil.
Food safety advice:
- Make sure to cook the filling to a temperature of 160°F to ensure it is safe to eat.
Food history:
- Black bottom pie originated in the United States in the early 1900s.
Flavor profiles:
- Sweet, rich, and chocolatey with a hint of caramel.
Serving suggestions:
- Serve chilled with whipped cream and chocolate shavings.
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Taste: Sweet, Creamy, Caramelized, Rich, Decadent