Brown Derby Black Bottom Chocolate Cream Pie Food

CHOCOLATE WALNUT KENTUCKY PIE

Steps:

• 1. Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until it is the size of small peas. Add the bourbon and pulse until moistened. Pour in 1 to 2 tablespoons ice water, a bit at a time, until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Chill until firm, at least 1 hour or overnight.
• 2. Preheat the oven to 350 degrees F. Roll out the dough on a lightly-floured surface to an 11-inch circle and fit into a 9-inch pie plate, crimping the edges. Chill to set the crust, 20 minutes.
• 3. Prick the bottom and sides of the crust with a fork. Fit the crust with aluminum foil and weigh it down with pie weights or dry beans. Bake until the edge of the crust is just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
• 1. Pour the walnuts and chocolate into the bottom of the cooled crust. Combine the sugar, flour, butter and salt in a small bowl until smooth and set aside. Lightly whisk together the corn syrup, bourbon, vanilla and eggs in a large bowl. Stir together the hot water and baking soda before whisking into the egg mixture. Stir in the flour mixture and then pour over the nuts and chocolate. Bake until the crust is golden and the filling is just set, about 45 minutes. Cool completely on a rack. Serve with whipped cream if desired.

BROWN DERBY BLACK BOTTOM CHOCOLATE CREAM PIE

Steps:

• 1. Put 1 cup evaporated milk in bowl, set in freezer until ice crystals form/ appear on sides of bowl,beat until whipped and almost doubles in size in the bowl beat in 1 tsp. vanilla extract, then place back in freezer to keep chilled until later.
• 2. In a double boiler pot, combine 1 package of unflavored gelatin, the 3/4 c. sugar, salt(1/8tsp.), egg yolk,and regular white milk,simmer in this double boiler while stirring in and melting 3squares(reserve 1 square for later) bakers unsweetened chocolate, stirring occasionally. After this is all melted and stirred together, let cool.After this chocolate mixture cools, mix with an electric mixer until well beaten and smooth,chill, add evaporated milk mixture (previously set in freezer to chill) mix thoroughly. Poor into the 9 in. baked pie shell, chill,
• 3. Take the pint of heavy whipping cream,beat in a separate bowl with mixer until soft peaks form, add dash sugar to taste,put this on top of chilled choc pie in shell, take the reserved 4th square of chocolate,shave on top to color.(can also shave some orange zest for color.) Serve chilled

CHOCOLATE BLACK-BOTTOM PIE

Steps:

• In a medium microwave-safe bowl, microwave 1 1/4 cups cream until hot, about 3 minutes. Add chocolate and let stand until melted, 5 to 10 minutes. Whisk to combine, then whisk in rum. Pour 1 1/2 cups chocolate mixture into crust (reserve remaining chocolate mixture). Sprinkle nuts over top. Refrigerate pie 3 hours (or up to 2 days).
• In a large bowl, using an electric mixer, beat 2 cups cream with sugar on high until stiff peaks form, 2 minutes. Top pie with whipped cream, then dot with reserved chocolate mixture. With a skewer, gently swirl chocolate through whipped cream.

BLACK-BOTTOM CHOCOLATE PIE

Steps:

• For Filling:
• Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally. Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.
• For Topping:
• Beat first 3 ingredients in large bowl until firm peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.)