Black Bottom Raspberry Cream Pie : Pie Making
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Black bottom raspberry cream pie is a delicious treat that you can make right at home. Make black bottom raspberry cream pie with help from a culinary professional in this free video clip.
Expert: Adrienne Blumthal
Contact: PieBox.com
Bio: Adrienne Blumthal is a pastry chef who lives in Chicago's Wicker Park neighborhood.
Filmmaker: Valdas Sinkevicius
Series Description: Pie making is dangerous, as once you find out how easy they are to prepare you'll be making them all the time. Get tips on pie making with help from a culinary professional in this free video series.
Espresso Black Bottom Pie in Chocolate Chip Cookie Crust Recipe #cooking #recipes
Espresso Black Bottom Pie in Chocolate Chip Cookie Crust Recipe
This Espresso Black Bottom Pie in Chocolate Chip Cookie Crust recipe is the perfect indulgent dessert for coffee and chocolate lovers. The pie combines a rich, chocolatey espresso filling with a crunchy chocolate chip cookie crust, creating a delectable treat that is sure to impress.
Ingredients:
For the crust:
1 and 1/2 cups chocolate chip cookie crumbs
5 tablespoons unsalted butter, melted
For the filling:
1 and 1/2 cups heavy cream
2 tablespoons instant espresso powder
8 ounces bittersweet chocolate, chopped
3 large eggs
1/2 cup granulated sugar
1/4 teaspoon salt
Whipped cream and chocolate shavings, for serving (optional)
Instructions:
Preheat the oven to 350°F. Grease a 9-inch pie dish and set aside.
To make the crust, in a medium bowl, mix together the cookie crumbs and melted butter until well combined. Press the mixture evenly into the bottom and up the sides of the prepared pie dish.
Bake the crust for 10 minutes, or until it is lightly golden brown. Remove from the oven and let it cool completely.
In a small saucepan, heat the heavy cream and espresso powder over medium heat, stirring constantly until the powder has dissolved.
Place the chopped chocolate in a large mixing bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Whisk the mixture until it is smooth and well combined.
In a separate mixing bowl, whisk together the eggs, sugar, and salt until light and fluffy. Fold in the chocolate mixture until just combined.
Pour the filling into the cooled crust and bake for 30-35 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
Let the pie cool to room temperature, then refrigerate it for at least 2 hours or overnight.
Serve the pie chilled with whipped cream and chocolate shavings, if desired.
This Espresso Black Bottom Pie in Chocolate Chip Cookie Crust recipe is the perfect combination of coffee and chocolate flavors in a deliciously indulgent dessert. Enjoy it with friends and family, or savor it all to yourself!
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How to Make Black Bottom Coconut Cream Pie
Do you want to add another layer to your pie game? dixiecrystals.com. Black Bottom Coconut Cream Pie is a must-try dessert that will have guests coming back for seconds. A refreshing coconut pie sits atop a layer of chocolate ganache and is topped with ultra-creamy coconut cream and a touch of whipped cream. This sweet treat recipe is perfect for parties, picnics and celebrations of all types - especially for Mother's Day and Easter! #dixiecrystals #dessert #recipe #creampie #coconutcreampie #blackbottomcreampie #pie
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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!
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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.
Betty's Irresistible Black Bottom Pie
Betty demonstrates how to make her Irresistible Black Bottom Pie. This is a pie of Southern origin that has a dark chocolate cream pie layer topped with a rum-flavored custard. It is served in a pie crust and has whipped topping with chocolate curls on top. It is simply irresistible!
Irresistible Black Bottom Pie
8-inch or 9-inch baked pie shell or graham cracker crust
¼ cup cold water
2 teaspoons unflavored gelatin
3 eggs, separated
1 cup milk
½ cup sugar
¼ teaspoon salt
1 ½ squares unsweetened chocolate, melted and cooled
½ teaspoon vanilla extract
3 tablespoons rum (You may substitute rum flavoring, if you like.)
8 oz. carton of whipped topping (or ½ pint whipping cream, whipped)
unsweetened chocolate shavings or curls
Into ¼ cup cold water sprinkle 2 teaspoons unflavored gelatin. Stir until combined, and set aside. In a medium saucepan, stir together 3 egg yolks, 1 cup milk, ½ cup sugar, and ¼ teaspoon salt. Make into a custard by cooking and stirring over low heat, until it coats a spoon. Remove from heat, and stir in gelatin. Meanwhile, beat 3 egg whites until stiff. Divide the custard mixture in half. To one half add 1 ½ squares unsweetened chocolate, ½ teaspoon vanilla, and half of the egg white mixture. To the other half add 3 tablespoons rum and the remainder of the egg white mixture. Cool, and as mixtures begin to thicken, pour chocolate part into pie shell. Cover with rum-flavored custard. Top with a layer of whipped topping. Sprinkle with unsweetened chocolate shavings or curls. Return to refrigerator until the pie is set. Then, slice and serve the pie on nice serving plates. This is a gorgeous pie that is not only showy, but delicious! I hope you enjoy it! --Betty
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