Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
Special equipment needed:
- Double boiler or heatproof bowl and saucepan
- Whisk
- Pie dish
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a double boiler or heatproof bowl set over a saucepan of simmering water, melt the white chocolate chips, heavy cream, and butter together, stirring occasionally until smooth.
3. Pour the melted white chocolate mixture into the pre-made pie crust, spreading it evenly over the bottom.
4. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
5. Gradually whisk in the whole milk until smooth.
6. Whisk in the egg yolks and vanilla extract.
7. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
8. Remove the saucepan from the heat and stir in the dark chocolate chips until melted and smooth.
9. Pour the chocolate mixture over the white chocolate layer in the pie crust.
10. Bake the pie for 20-25 minutes, or until the filling is set.
11. Let the pie cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories: 420
Total fat: 27g
Saturated fat: 15g
Cholesterol: 105mg
Sodium: 210mg
Total carbohydrate: 40g
Dietary fiber: 1g
Sugars: 28g
Protein: 6g
Substitutions for ingredients:
- Instead of white chocolate chips, you can use milk chocolate chips or dark chocolate chips.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of unsalted butter, you can use salted butter and omit the salt in the recipe.
- Instead of granulated sugar, you can use brown sugar or honey.
- Instead of cornstarch, you can use arrowroot powder or tapioca starch.
Variations:
- Add a layer of whipped cream on top of the pie before serving.
- Use a graham cracker crust instead of a pre-made pie crust.
- Add chopped nuts, such as pecans or almonds, to the chocolate filling.
- Use different types of chocolate chips, such as mint chocolate or peanut butter chocolate.
Tips and tricks:
- Make sure to whisk the chocolate filling constantly while cooking to prevent lumps.
- Let the pie cool to room temperature before chilling in the refrigerator to prevent condensation on the surface of the pie.
- To make a homemade pie crust, combine 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon granulated sugar, and 1/2 cup unsalted butter in a food processor. Pulse until the mixture resembles coarse crumbs. Add 3-4 tablespoons ice water and pulse until the dough comes together. Roll out the dough and transfer to a pie dish.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Serve the pie cold.
Presentation ideas:
Serve the pie on a white platter with a dollop of whipped cream on top.
Garnishes:
Garnish the pie with shaved white chocolate or dark chocolate curls.
Pairings:
Serve the pie with a cup of hot coffee or tea.
Suggested side dishes:
Serve the pie with fresh berries or a fruit salad.
Troubleshooting advice:
- If the chocolate filling is too thick, whisk in a little more milk to thin it out.
- If the pie crust is browning too quickly, cover the edges with foil.
Food safety advice:
- Make sure to cook the chocolate filling to a boil to ensure that the eggs are cooked through.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
The black bottom pie originated in the United States in the early 1900s. It typically consists of a chocolate filling on the bottom and a cream cheese or custard filling on top. This recipe puts a twist on the classic by using white chocolate instead of cream cheese.
Flavor profiles:
This pie has a rich and creamy texture with a sweet and slightly tangy flavor from the white chocolate and dark chocolate.
Serving suggestions:
Serve the pie as a dessert after a dinner party or as a special treat for a holiday meal.
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