Black Bottom Coconut Cream Pie
Black-Bottom Coconut Cream Pie
1 baked pie crust
½ cup sugar
¼ cup cornstarch
2 cups half-and-half
4 egg yolks
3 Tbsp butter
1 tsp vanilla extract
1 cup sweetened coconut flakes
½ cup chocolate chips
¼ cup heavy whipping cream
1 ½ cups heavy whipping cream
¼ cup powdered sugar
¼ cup toasted coconut flakes
Shaved chocolate, optional
In a small saucepan, whisk together the sugar and cornstarch. Whisk in the egg yolks and half-and-half. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then remove from heat. Stir in the butter, vanilla, and coconut. Press plastic wrap directly onto the surface of the custard, and let cool on the counter for 30 minutes.
Place chocolate chips in a medium-sized bowl. Set aside. Heat ¼ cup heavy whipping cream in a saucepan until just boiling. Pour hot cream over the chocolate chips, and whisk together until smooth. Set ganache aside for 10 minutes to cool.
Beat the heavy whipping cream and powdered sugar together until soft peaks form.
To assemble the pie, spread the ganache on the baked and cooled crust. Next, spread the coconut custard, then the whipped cream. Sprinkle toasted coconut and shaved chocolate on top. Cover and refrigerate for at least 30 minutes before serving.
Maple Bourbon Pecan Pie
Pecan pie just got better! This Maple Bourbon Pecan Pie contains robust maple syrup (no corn syrup in sight!), a hint of bourbon for a spicy undertone, and even a layer of dark chocolate for richness. You can bake and freeze it ahead of time, then thaw overnight in the refrigerator for an easy dessert. This maple pecan pie promises flavor, and it delivers!
Link:
Black Bottom Banana Cream Pie ???? 31 Days of Pie - Day 14
This yummy banana pie gets its name from a little hidden secret at the bottom—melted chocolate. Swoon! The banana custard, with fresh bananas, and touches of chocolate is a winner for banana and pie lovers everywhere. ????????
BLACK BOTTOM BANANA CREAM PIE
INGREDIENTS:
* 1 pre-made pie crust, baked and cooled
* 1 dark chocolate bar
* 2 tbsp butter
* 1 package banana pudding
* 2 cups half and half
* 2 whole bananas
* ¼ cup mini chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. Press unbaked crust into pie plate. Poke holes in the bottom with a fork, weigh down with pie weights, and bake for 10 to 15 minutes or until crust is golden. Set aside and allow to cool. In a saucepan add chocolate and butter. Turn heat to medium low and stir until chocolate is melted. Whisk pudding and half and half in a mixing bowl. Pour melted chocolate into bottom of cooled pie crust and spread evenly. Slice two bananas and place slices on top of the melted chocolate, covering the entire bottom of pie. Spread pudding over bananas. Sprinkle with mini chocolate chips. Serve chilled.
GIVEAWAY:
I'm giving away signed copies of all 21 of my published books to one lucky reader! Click here to enter:
Promotion runs until 11:59 PM PT Mon, 12/31/18. One winner will be chosen at random from eligible entries. Promotion is in no way sponsored, endorsed, or administered by, or associated with, YouTube.
E5 Black Bottom Peanut Pie (Healthy version)
Black Bottom Peanut Pie (Healthy version)
This incredible show stopping pie is adapted from Marcus Samuelson's Black Bottom Peanut Pie, combined with Allergy Free Alaska's GF Pecan Pie (corn syrup free, refined sugar free). Easy to make and you will love it! Like eating a Snickers candy bar, only better, and healthier for you!! You're going to want to eat this RIGHT NOW!!
Adapted from:
foodandwine.com/recipes/black-bottom-peanut-pie
allergyfreealaska.com/2014/11/20/gluten-free-pecan-pie-corn-syrup-free-refined-sugar-free/
Crust
one box 8 oz. GF vanilla wafers - if your vanilla wafers come in an 11 oz box, you can use the whole box no problem
1/4 cup coconut sugar
2 tsp vanilla
4 TBS of melted unsalted butter
Filling
8 oz dark (semi-sweet) chocolate, finely chopped
1 cup heavy cream, warmed in a microwave
1 cup coconut sugar
3/4 cup maple syrup
3 TBS melted butter
2 tsp vanilla
1/4-1/2 tsp kosher salt
3 large eggs, room temp
2 cups unsalted roasted peanuts
Preheat the oven to 350 degrees F.
1. Make the crust - Process the cookies and coconut sugar until finely ground. Add the vanilla and melted butter until crumbs are moistened; transfer to a 10 inch glass or ceramic pie plate and press the crumbs over the bottom and up the side to form the crust. Bake for 12 minutes until lightly browned and set; let cool completely.
Increase oven temp to 375 degrees F.
2. Make the filling: Put the chocolate in a small glass bowl. Add the warmed cream; let stand for a minute then stir until smooth. Pour into the cooled crust and let sit for 10 minutes to set.
3. In a bowl, whisk the coconut sugar, maple syrup, eggs, butter, vanilla, salt and eggs. Add the peanuts. Pour the filling over the set chocolate. Transfer the pie to a foil-lined baking sheet and bake for 10 minutes. Reduce the temp to 325 degrees F and bake the pie for 50 minutes longer until the filling is almost set.
Transfer to a rack and let cool completely, approx. 4 hours.
Enjoy!!!
Erin Jeanne McDowell's Black-Bottom Pecan Pie
The Book on Pie author Erin Jeanne McDowell shows how to make her black-bottom pecan pie as part of A Very Cherry Bombe Friendsgiving members-only cooking demo.
This is one of many delicious recipes featured in Erin's new book, The Book on Pie, out now!
You can find the recipe here:
Want access to exclusive cooking demos? Become an official Cherry Bombe member!
Want more Friendsgiving content? ►
For more from Cherry Bombe, visit