How To make Black Bottom Pie Ii
1/4 c Butter or margarine
1 1/2 c Chocolate cookie crumbs
3 T Sugar
3 oz Pk vanilla pudding and pie
Filling (not instant) 1 1/2 c Milk
1 c Heavy cream, chilled
3 T Cr?me de cocoa
2 T Chocolate sprinkles
1. In a 9-inch, heat-resistant, non-metallic pie pan melt butter
in Microwave Oven 1 minute. 2. Combine cookie crumbs and sugar in a small bowl until well blended.
3. Stir cookie mixture into butter.
4. Press mixture onto bottom and sides of pie pan.
5. Heat, uncovered, in Microwave Oven 2 minutes or until crust
has a crunchy texture. Allow to cool while preparing filling. 6. In a medium-sized, heat-resistant, non-metallic bowl empty
package of pudding mix. 7. Gradually stir in milk until smooth.
8. Heat, uncovered, in Microwave Oven 2 minutes.
9. Stir and heat an additional 3 1/2 minutes or until mixture
boils. Stir occasionally. 10. Place wax paper on top of pudding so that a skin does not
form and chill in refrigerator. 11. While pudding is chilling, whip cream.
12. Stir 3 tablespoons cr?me de cocoa into pudding.
13. Fold whipped cream into chilled pudding.
14. Pour into prepared crust and chill 3 to 4 hours or until set.
15. Garnish top with chocolate sprinkles.
How To make Black Bottom Pie Ii's Videos
Black Bottom Banana Cream Pie...light Version Recipe
Black Bottom Banana Cream Pie...light Version Recipe
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:
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Come make a Black-bottom Pecan Pie with me #pie
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.
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!!!
Black Bottom Pie With Graham Cracker Crust
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Black Bottom Pie.
Graham Cracker Crust.
1 1/4 cup of graham cracker crumbs.
1/2 cup of diet margarine.
Filling.
1 envelope unflavored gelatin.
3/4 cup of part-skim ricotta cheese.
12 packets sweetener.
1 packet low-calorie whipped topping mix.
1 1/2 cup of skim milk.
1 tablespoon of vanilla extract.
1/4 cup of cocoa.
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