Black Bottom Cream Pie Recipe - Cooking Index
Black Bottom Cream Pie Recipe - Cooking Index
| 1 | Nine-inch Chocolate Crumb Crust - baked - see * Note | |
| Chocolate Pastry Cream | ||
| 4 | Egg yolks (large) | |
| 6 tablespoons | 90ml | Sugar |
| 4 teaspoons | 20ml | Cornstarch |
| 2 cups | 474ml | Milk - scalded |
| 1 tablespoon | 15ml | Dark rum |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 1/2 oz | 42g | Semisweet chocolate - melted |
| 1/2 oz | 14g | Unsweetened chocolate - melted |
| Chiffon Topping | ||
| 2 tablespoons | 30ml | Water |
| 1 1/2 teaspoons | 7.5ml | Unflavored gelatin |
| 2 tablespoons | 30ml | Dark rum |
| 1 teaspoon | 5ml | Vanilla extract |
| 3 | Egg whites | |
| 1/4 teaspoon | 1.3ml | Cream of tartar |
| 6 tablespoons | 90ml | Sugar |
| 1/4 cup | 59ml | Heavy cream - whipped soft peaks |
| Garnish | ||
| 1/2 cup | 118ml | Heavy cream - well chilled |
| 1 oz | 28g | Semisweet chocolate - shaved |
* Note: See the "Chocolate Crumb Crust" recipe which is included in this collection.
Make the pastry cream: Place the egg yolks in a large mixing bowl. Beat with a whisk. Gradually add the sugar, 1 tablespoon at a time, whisking until the mixture is thick and light in color. Blend in the cornstarch, mixing until smooth. Stir in the hot milk. Cook the mixture in a heavy saucepan over medium-low heat, stirring constantly until mixture comes to a boil and is thickened. Remove from the heat and stir in the rum and vanilla.
Measure 1 1/4 cups of pastry cream and place it in a bowl. Keep the remaining pastry cream in the saucepan to use for the chiffon topping. Blend the melted chocolates into the 1 1/4 cups pastry cream, then empty the mixture into the cooled crust. Chill while preparing the chiffon topping.
Make the chiffon topping: Place the water in a small heatproof container. Sprinkle the gelatin over the top, and let stand about 5 minutes to soften. Do not stir. Then place container in a skillet filled with 1/2-inch simmering water for 3 to 5 minutes, until the gelatin is clear and dissolved.
Over low heat, warm the remaining pastry cream. Off the heat, stir in the dissolved gelatin and blend well. Blend in the rum and vanilla.
Empty the pastry cream into a large mixing bowl. Set the bowl in an ice water bath to cool the mixture. Stir occasionally. As the pastry cream cools, it will start to thicken and is ready to use. Remove the bowl from the ice while you make the meringue. Do not let the mixture become too cold or it will overgel.
Place the egg whites in the large bowl of an electric mixer fitted with beaters or whip attachment. Whip on medium speed until frothy. Add the cream of tartar. When the whites form soft peaks, add the sugar, 1 tablespoon at a time, taking about 30 seconds. Increase the speed to medium-high, and beat for 10 seconds longer, forming a soft meringue. Do not overbeat.
Fold a quarter of the meringue into the pastry cream to lighten it. Then fold in the remaining meringue and the whipped cream. Spoon the mixture on top of the chocolate layer and smooth the top as best you can, forming a mound in the center. Refrigerate for 6 to 8 hours or overnight before serving.
Garnish the pie: In a chilled bowl with chilled beaters, whip the cream until firm peaks form. Empty into a 14-inch pastry bag fitted with a #822 large open star tip. Make a lattice design across the top. Sprinkle with the shaved chocolate.
This recipe yields 6 to 8 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Carole Walter, Great Pies and Tarts - From the TV FOOD NETWORK - (Show # CL-9130 broadcast 05-15-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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