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| Black Bottom Pie | |
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| Tweet Topic Started: Nov 3 2004, 06:43 PM (109 Views) | |
| mychrissy | Nov 3 2004, 06:43 PM Post #1 |
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Chrissy
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Black Bottom Pie Sift: 3/4 cup sugar 1/4 teaspoon salt 1 cup flour 2 teaspoons baking powder Add: 1 square melted chocolate 2 tablespoons melted butter Add: 1/2 cup milk 1 teaspoon vanilla Mix the ingredients and put in greased pie dish. Pour over it: 1/2 cup white sugar 1/2 cup brown sugar 2 tablespoons cocoa powder 7/8 cup boiling water. Bake 40 minutes 350 degree oven. Serve with REAL whipped cream. |
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Chrissy | |
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| DylansMom | Nov 3 2004, 06:47 PM Post #2 |
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Jackie-Sioux Falls, SD (in Arizona for the moment)
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Chrissy, is the chocolate square, unsweetened???? |
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Greg, Dylan & Jasper too! 2005 F350 King Ranch PSD Crew Cab 4x4 Dually; 2005 Carriage Carri-lite KIQ View My Pictures Here
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| mychrissy | Nov 3 2004, 06:51 PM Post #3 |
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Chrissy
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Jackie, While I was typing the recipe I asked myself the same question. I would imagine it would be unsweetened as there is so much sugar in the recipe. What's interesting about this Black Bottom pie is the top comes out like cake and the bottom is similar to fudge (if I remember correctly). The unsweetened whipped cream really finishes it off. See, I didn't tease you...
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Chrissy | |
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| Heathertee | Nov 6 2004, 07:46 PM Post #4 |
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Heather-Central Connecticut
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Wow, very interesting recipe, and not at all the black Bottom Pie I remember my Mom making (for company, as it had rum in it, which we didn't like anyway). It sounds fussy but boy! is it worth it! This is the recipe for the one I remember: Black Bottom Pie Prepare a deep 9 or 10" pie crust, baked and cooled Soak together for 10 minutes: 1 Tbsp. plain gelatin 1/4 cup cold water Scald: 2 cups whole or 2% milk Combine in a small bowl: 1/2 cup sugar 4 tsps. cornstarch In another bowl, beat til light: 4 egg yolks Stir the scalded milk in slowly. Stir in the sugar mixture. Cook very slowly over hot water or on a very low burner setting, stirring often, about 20 minutes, until the mixture will coat a spoon heavily. Take out 1 cupful of the custard and add to it: 2 oz melted baking chocolate 1 teasp. vanilla Spread this mixture evenly in the bottom of the cooled pie shell. Now dissolve the soaked gelatin in the remaining, hot custard. Let it cool to room temperature but not to the point it begins to stiffen. When it is cool, stir in: 2 TB. rum Beat til they hold glossy peaks: 3 egg whites 1/4 tsp. salt 1/4 tsp cream of tartar Beat in a little at a time: 1/4 cup sugar Continue to beat til the sugar is well dissolved and the whites are stiff and glossy. Fold them lightly but thoroughly into the remaining custard. Cover the chocolate custard with the rum custard, cover with plastic wrap and chill til it sets. Whip til stiff: 1 cup heavy cream 2 TBsp. confectioners sugar Cover the pie with the cream. Sprinkle over the top: 1/2 oz shaved chocolate |
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