Black Bottom Pie
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Water (cold)4 large
Egg (separated)1 cup
Sugar2 tbsps
Cornstarch2 cups
Milk2 tsps
Pure Vanilla Extract1 tsp
Salt1 tsp
Cream Of Tartar1 cup
Heavy CreamDirections:
1
Make piecrust
2
Prepare an ice-water bath
3
In a heatproof bowl set over simmering water, melt chocolate
4
Set aside
5
Sprinkle gelatin over water in a small bowl and set aside to soften
6
Whisk together in a medium bowl 4 egg yolks, 1/4 cup sugar, and the cornstarch
7
In a medium saucepan, combine milk and 1/4 cup sugar
8
Bring just to a boil
9
Add about 1/4 of the milk mixture to the egg mixture, whisking constantly, until combined
10
Return to saucepan and bring to a boil
11
Remove from heat when mixture has boiled and thickened, 3 to 4 minutes
12
Measure 1 cup of custard and add the melted chocolate and vanilla to it
13
Cool completely over ice-water bath
14
When cool, spread evenly in the bottom of the pie crust
15
Transfer pie crust to refrigerator until set, about 5 minutes
16
Add gelatin to remaining custard
17
Cool over the ice-water bath until just beginning to set
18
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt and cream of tartar until soft peaks form
19
With machine running, gradually add remaining 1/2 cup sugar and beat until stiff glossy peaks form
20
Stir 1/3 meringue into custard to lighten
21
Gently, but thoroughly, fold in remaining meringue and rum
22
Spread over chocolate layer
23
Refrigerate pie for at least 3 hours and up to overnight
24
Whip cream until stiff
25
Spread over custard or pipe on top with a pastry bag fitted with a star tip
26
Sprinkle chocolate shavings on top
27
Chill until ready to serve
28
Piecrust: 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar, optional 1 cup (2 sticks) cold unsalted butter, cut into small pieces Ice water To the bowl of a food processor, add flour, salt, and sugar; all ingredients should be cold
29
Add the pieces of butter and process for approximately 10 seconds, or just until the mixture resembles a coarse meal
30
(To mix by hand, combine the dry ingredients in a large mixing bowl
31
Using a pastry blender or 2 table knives, cut in the butter until the mixture resembles coarse meal
32
) Add 1/4 to 1/2 cup ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds
33
Test the dough at this point by squeezing a small amount together
34
If it is crumbly, add a bit more water
35
Turn the dough out onto a large piece of plastic wrap
36
Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists
37
This makes rolling easier than if the pastry is chilled as a ball
38
Wrap the dough in the plastic and chill for at least 1 hour
39
Lightly butter or spray with vegetable cooking spray the pie plate(s) or tart pan(s) you will be using
40
On a lightly floured board, roll out the pastry to a thickness of 1/8-inch
41
Place the pastry in the tart pan, pie plate, or pastry ring, which has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides
42
Trim the pastry using scissors or a sharp paring knife, or by rolling a rolling pin across the top of the pan
43
Crimp or decorate the edges of the pastry, if desired
44
Chill the pastry-lined pan until ready to use
45
Unbaked pastry shells can be refrigerated, well wrapped in plastic, for up to 1 day; for longer storage, they can be frozen
46
Yield: 2 (8 to 10-inch) tarts or single-crust piecrusts, or 1 (8 to 10-inch) double-crust piecrust Prep Time: 30 minutes Cook Time: none Inactive Prep Time: 1 hour
47
Set aside