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Black Bottom Chocolate Pie


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
Topping
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.


Chocolate Cookie Crust
From Bon Appetit magazine

Nonstick vegetable oil spray
6 tablespoons (3/4 stick) unsalted butter
1 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
30 chocolate wafer cookies

  1. Spray 9-inch-diameter glass pie dish with nonstick spray.
  2. Stir butter and chocolate in heavy small saucepan over low heat until melted.
  3. Finely grind cookies in processor. Add chocolate mixture. Process until crumbs are moistened.
  4. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.

Makes one 9-inch Crust.

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