Ingredients with Measurements:
- 1 9-inch pie crust
- 1 cup semisweet chocolate chips
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- Whipped cream and chocolate shavings for garnish
Special equipment needed:
- Pie dish
- Double boiler or heatproof bowl set over a pot of simmering water
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and fit it into the pie dish. Crimp the edges and prick the bottom with a fork. Bake for 15 minutes or until lightly golden. Set aside to cool.
3. In a double boiler or heatproof bowl set over a pot of simmering water, melt the chocolate chips and butter together. Stir until smooth and remove from heat.
4. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
5. Cook over medium heat, whisking constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.
6. In a small bowl, whisk the egg yolks. Gradually whisk in 1 cup of the hot milk mixture. Return the egg mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
7. Remove from heat and stir in the vanilla extract and melted chocolate mixture.
8. Pour the filling into the cooled pie crust and smooth the top. Cover with plastic wrap and refrigerate for at least 2 hours or until set.
9. In a medium bowl, whip the heavy cream until stiff peaks form. Spread over the chilled pie filling.
10. Garnish with whipped cream and chocolate shavings.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 435
Fat: 28g
Saturated Fat: 16g
Cholesterol: 130mg
Sodium: 160mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 23g
Protein: 6g
Substitutions for ingredients:
- Graham cracker crust can be used instead of pie crust.
- Milk chocolate chips can be used instead of semisweet chocolate chips.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add a layer of sliced bananas on top of the chocolate filling before adding the whipped cream.
- Use a gluten-free pie crust for a gluten-free version.
- Add a tablespoon of instant coffee granules to the chocolate mixture for a mocha flavor.
Tips and tricks:
- Be sure to whisk the milk mixture constantly while cooking to prevent lumps.
- Use a rubber spatula to scrape the sides and bottom of the saucepan while cooking the filling to prevent burning.
- Chill the pie for at least 2 hours to ensure the filling sets properly.
Storage instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
Black Bottom Pie is best served cold, but if you prefer it warm, place a slice in the microwave for 10-15 seconds.
Presentation ideas:
Serve the pie on a decorative plate with a dollop of whipped cream and chocolate shavings on top.
Garnishes:
Whipped cream and chocolate shavings.
Pairings:
Serve with a cup of coffee or hot chocolate.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the filling is too thick, whisk in a little more milk until it reaches the desired consistency.
- If the pie crust is browning too quickly, cover the edges with foil.
Food safety advice:
Be sure to refrigerate the pie promptly after serving to prevent bacterial growth.
Food history:
Black Bottom Pie is a classic American dessert that originated in the 1920s. It was named for the black bottom layer of chocolate filling and the white top layer of whipped cream.
Flavor profiles:
Rich and chocolatey with a creamy, whipped topping.
Serving suggestions:
Serve chilled with a dollop of whipped cream and chocolate shavings on top.
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