Ingredients with Measurements:
- 1 package of Oreo cookies (14.3 oz)
- 1/4 cup of unsalted butter, melted
- 1/2 cup of semisweet chocolate chips
- 1/4 cup of heavy cream
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 4 egg yolks
- 2 cups of whole milk
- 1 teaspoon of vanilla extract
- 1/4 cup of unsalted butter, softened
- 1/2 cup of powdered sugar
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
Special equipment needed:
- 9-inch pie dish
- Food processor
- Double boiler or microwave-safe bowl
- Hand mixer or stand mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Crush the Oreo cookies in a food processor until they become fine crumbs. Add the melted butter and pulse until well combined.
3. Press the Oreo mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then let cool completely.
4. In a double boiler or microwave-safe bowl, melt the chocolate chips and 1/4 cup of heavy cream until smooth. Pour the mixture into the cooled pie crust and spread evenly. Place the pie dish in the refrigerator to chill while you prepare the filling.
5. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth.
6. Gradually whisk in the milk until the mixture is smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
7. Remove the pan from the heat and stir in the vanilla extract and softened butter until the butter is melted and the mixture is smooth.
8. Pour the filling into the chilled pie crust and smooth the top. Place the pie dish in the refrigerator to chill for at least 2 hours, or until set.
9. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie filling.
10. Crush some additional Oreo cookies and sprinkle them over the whipped cream as a garnish.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 548
Total fat: 36g
Saturated fat: 20g
Cholesterol: 178mg
Sodium: 258mg
Total carbohydrates: 54g
Dietary fiber: 2g
Sugar: 39g
Protein: 6g
Substitutions for ingredients:
- Instead of semisweet chocolate chips, you can use dark chocolate chips or milk chocolate chips.
- Instead of heavy cream, you can use whipping cream or double cream.
- Instead of granulated sugar, you can use caster sugar or superfine sugar.
- Instead of cornstarch, you can use arrowroot powder or potato starch.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the whipped cream topping.
- You can add a layer of sliced bananas or strawberries between the chocolate and the filling.
- You can use a graham cracker crust instead of an Oreo crust.
Tips and tricks:
- Make sure to let the pie crust cool completely before adding the chocolate layer.
- To prevent the filling from forming a skin while it chills, cover the pie with plastic wrap, making sure the wrap touches the surface of the filling.
- To make the whipped cream easier to spread, chill the bowl and beaters in the refrigerator before whipping the cream.
- To make the whipped cream more stable, add a pinch of cream of tartar while beating the cream.
Storage instructions:
- Store the pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days.
Reheating instructions:
- This pie is best served chilled, but if you prefer to serve it warm, you can heat it in the oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
- Serve the pie on a decorative pie plate or cake stand.
- Dust the whipped cream with cocoa powder or powdered sugar for a decorative touch.
- Arrange some additional Oreo cookies around the edge of the pie as a garnish.
Garnishes:
- Crushed Oreo cookies
- Chopped nuts
- Fresh berries
- Whipped cream
Pairings:
- Coffee or espresso
- Hot chocolate
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the filling doesn't thicken, it may need to cook longer. Keep whisking and cooking until it thickens.
- If the whipped cream is too runny, it may need to be whipped longer. Keep beating until stiff peaks form.
- If the crust is too crumbly, you may need to add more melted butter to the Oreo mixture.
Food safety advice:
- Make sure to use pasteurized eggs in the filling to prevent the risk of salmonella.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- The Oreo cookie was first introduced in 1912 by the National Biscuit Company (Nabisco).
- The Black Bottom Pie is a classic American dessert that dates back to the early 1900s.
Flavor profiles:
- Rich and chocolatey
- Creamy and smooth
- Sweet and slightly salty
Serving suggestions:
- Serve the pie chilled, with a dollop of whipped cream on top.
- Cut the pie into wedges and serve on dessert plates.
- Pair with a hot beverage or a scoop of vanilla ice cream.
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Taste: Rich, Creamy, Sweet, Chocolaty, Decadent, creamy, chocolatey, rich, sweet, indulgent