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Black Bottom Chocolate Pie

Mon, 01/29/2007 - 10:26PM by partysugar 0 Comments -

Black Bottom Chocolate Pie
From Bon Appetit magazine

2 cups low-fat (1%) milk
1/2 cup chilled whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1-tablespoon dark rum
1-teaspoon vanilla extract
Chocolate Crumb Crust, recipe below
1 cup chilled whipping cream
2 tablespoons powdered sugar
1-teaspoon dark rum
Chocolate curls

  1. For Filling: Whisk first 4 ingredients in heavy medium saucepan to blend.
  2. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream.
  3. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat.
  4. Add chocolate and whisk until smooth. Whisk in rum and vanilla.
  5. Cool 5 minutes, whisking occasionally.
  6. Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.
  7. For Topping: Beat first 3 ingredients in large bowl until firm peaks form.
  8. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie.
  9. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.)

Makes 8 servings.


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