Black Bottom Cream Pie
Recipe By :Carole Walter
Serving Size : 8
Chocolate Crumb Crust -- baked (See Recipe)
Chocolate Pastry Cream:
4 large egg yolks
6 tablespoons sugar
4 teaspoons cornstarch
1 tablespoon flour
2 cups milk -- scalded
1 tablespoon dark rum
1 teaspoon vanilla extract
1 1/2 ounces semisweet chocolate -- melted
1/2 ounce unsweetened chocolate -- melted
Chiffon Topping:
2 tablespoons water
1 1/2 teaspoons unflavored gelatin
2 tablespoons dark rum
1 teaspoon vanilla extract
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/4 cup heavy cream -- whipped to soft peaks
Garnish:
1/2 cup heavy cream -- well chilled
1 ounce semisweet chocolate -- shaved
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.
NOTES : Should set for 8 hours or overnight
Chocolate Crumb Crust
4 teaspoons cocoa powder -- strained
1 cup chocolate cookie crumbs -- plus
2 tablespoons chocolate cookie crumbs
2 tablespoons dark brown sugar
4 tablespoons unsalted butter -- melted and cooled
Preheat the oven to 350 degrees. Position the oven rack in the lower third of the oven. Butter the baking pan very well. Dust a 9-inch glass pan with the cocoa and shake out any excess.
Place the crumbs and brown sugar in a food processor bowl. Process 20 to 30 seconds to combine. Pour the crumb mixture into the melted butter and combine with a fork.
Empty the crumb mixture into the pan. Using a tablespoon, press the crumbs firmly against the sides of the pan, working them up to the rim to form an edge. Smooth the bottom with the spoon.
Lay a square of plastic wrap over the crumbs. Using a smooth bottomed glass, press firmly against the plastic to smooth the crumbs on the bottom. Press firmly at the bend because the crumbs accumulate there. Remove the plastic wrap.
Place the pie plate on a sheet pan and bake for 10 to 12 minutes, or until the crumbs begin to smell. The surface should feel set, but the bottom will not firm until the shell cools. Let shell cool completely before filling.
Recipe By :Carole Walter
Serving Size : 8
Chocolate Crumb Crust -- baked (See Recipe)
Chocolate Pastry Cream:
4 large egg yolks
6 tablespoons sugar
4 teaspoons cornstarch
1 tablespoon flour
2 cups milk -- scalded
1 tablespoon dark rum
1 teaspoon vanilla extract
1 1/2 ounces semisweet chocolate -- melted
1/2 ounce unsweetened chocolate -- melted
Chiffon Topping:
2 tablespoons water
1 1/2 teaspoons unflavored gelatin
2 tablespoons dark rum
1 teaspoon vanilla extract
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/4 cup heavy cream -- whipped to soft peaks
Garnish:
1/2 cup heavy cream -- well chilled
1 ounce semisweet chocolate -- shaved
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.
NOTES : Should set for 8 hours or overnight
Chocolate Crumb Crust
4 teaspoons cocoa powder -- strained
1 cup chocolate cookie crumbs -- plus
2 tablespoons chocolate cookie crumbs
2 tablespoons dark brown sugar
4 tablespoons unsalted butter -- melted and cooled
Preheat the oven to 350 degrees. Position the oven rack in the lower third of the oven. Butter the baking pan very well. Dust a 9-inch glass pan with the cocoa and shake out any excess.
Place the crumbs and brown sugar in a food processor bowl. Process 20 to 30 seconds to combine. Pour the crumb mixture into the melted butter and combine with a fork.
Empty the crumb mixture into the pan. Using a tablespoon, press the crumbs firmly against the sides of the pan, working them up to the rim to form an edge. Smooth the bottom with the spoon.
Lay a square of plastic wrap over the crumbs. Using a smooth bottomed glass, press firmly against the plastic to smooth the crumbs on the bottom. Press firmly at the bend because the crumbs accumulate there. Remove the plastic wrap.
Place the pie plate on a sheet pan and bake for 10 to 12 minutes, or until the crumbs begin to smell. The surface should feel set, but the bottom will not firm until the shell cools. Let shell cool completely before filling.