Tuesday, July 9, 2013

Coconut Rum Black Bottom Pie



My mom used to occasionally make black-bottom pie for her parties. A cool vanilla cream pie with a thin layer of rum-laced chocolate on the bottom and whupped cream on the top, it was irresistible. If I ever would want to be stuck on a deserted island with one food--that would be it. And yes, I would bring my portable refrigerator and plug it in the sand.

 In this recipe, the mild chocolate that makes for the 'black bottom' balances especially well with coconut-flavored cream on top instead of vanilla.  However, if you don't like coconut, just substitute vanilla instead of coconut flavoring...

Directions #1: Make or buy a 9" or !0" pie crust and bake it. Next, make the chocolate-rum bottom layer of your pie.

Qu
ick Chocolate Rum Cream Filling:

Ingredients:

6 oz semi-sweet gold bagged Guittard chocolate chips. Semi-sweet NOT bittersweet.
2 T sugar
1 T rum or 1 t rum extract (I get the little "airplane-sized" bottles at the liquor store)
1 egg
3/4 C milk--heated to just boiling

Directions:

Place chocolate into blender. Pour hot milk into blender and blend until chocolate melts. Then add other ingredients and blend until smooth. Pour 3/4 of the mixture into the cooled pie crust.  Reserve the rest in ramekins or bowls to enjoy later with whipped cream as a snack. Refrigerate all until firm--at least 2 hours or overnight. Next, make your coconut cream filling, put it in your pie shell on top of the chocolate layer and top it with whipped cream.

Coconut Cream Pie Filling:

1 1/3 C sugar
1 C flour
1 t salt

4 C whole milk
6 egg yolks (slightly beaten in a small mixing bowl)
4 T butter
1 t vanilla
1 t coconut extract
1/4 C flaked, sweetened coconut, packed in measuring cup.

Topping:
1 C heavy cream
1 T powdered sugar
1/2 t vanilla
 
Chocolate shavings from a chocolate bar or toast some leftover coconut.

Directions:

In the top of a double boiler combine sugar flour and salt. Add 2 C milk and cook over (not in) boiling water 10 minutes or until mixture thickens (I would do the whole 10 minutes even if you think it's already thick). Remove from heat and pour 1 C of the mixture into the eggs and mix vigorously. When smooth, return eggs to the rest of the hot mixture and cook until thickened to the point that it coats a spoon and no longer falls off the spoon in a steady stream. Remove from heat, add butter and extracts, mixing thoroughly with a spoon. Finally, sprinkle coconut on top and fold it into the cream. Cool slightly before adding to crust.

Whip cream until it forms soft peaks, add sugar and vanilla and beat until stiff peaks form. At this point you can either spoon your whupped cream on top of the pie or pipe it on. Sprinkle on chocolate shavings or toasted coconut.

Note: This is a fantastic, show-off dessert. Hang the calories. Go for a long jog afterwards.
  




















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