EASY MARSHMALLOW PIE
Easy Marshmallow pie is The BEST NO BAKE PIE you will ever have! Light and fluffy texture, very smooth consistency and a melt-in-your-mouth kind of bite.
Provided by CakesCottage
Categories Dessert
Time 35m
Yield 8-10
Number Of Ingredients 6
Steps:
- Combine 1½ cups of graham cracker crumbs, sugar and butter.
- Press into the bottom and sides of a buttered 9-inch pie pan. Place in refrigerator to chill.
- Beat whipping cream with an electric mixer until soft peaks form.
- Melt marshmallows in the pan over low heat with milk.
- Let cool, then mix in whipped cream.
- Spoon into pie crust and top with remaining graham cracker crumbs.
- Let cool in refrigerator for at least 4 hours or until set.
- Garnish, with fresh strawberries if desired.
BLACK BOTTOM PIE
This might just be my favorite pie of all time. A bold statement, I know, but just wait until you taste it. It starts with a buttery graham cracker crust glazed with rich chocolate (hence the name "black bottom"), which is then spread with a thick, boozy layer of spiced rum custard. Once the layers are set, the pie is piled high with freshly whipped cream and a mountain of dark chocolate shavings. This recipe does require a little bit of time and a big mess, so it's the perfect showstopper dessert to pull out for Thanksgiving. I promise it's worth the dirty dishes.
Provided by Cooking Channel
Categories dessert
Time 5h5m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the crust: Preheat oven to 350 degrees. Add the sugar and melted butter to the crumbs and mix until well combined. Firmly press the crumb mixture into a 9-inch pie pan to form a crust on the bottom and sides. Bake for 8 minutes. Remove from the oven and chill until firm, about an hour.
- For the filling: Sprinkle gelatin over the cold water and set aside. In a heavy saucepan, heat the milk over medium heat until just scalded.
- Vigorously whisk together 1/2 cup sugar, cornstarch, and the egg yolks until completely mixed. Add a cup of the scalded milk to the egg mixture and stir constantly until combined. Pour the tempered milk-egg mixture back into the remaining milk in the saucepan.
- Reduce the heat to medium-low and cook, stirring occasionally at first and then more constantly, until the mixture thickens and begins to gently boil, 12 to 15 minutes. Allow to boil for about one minute and then immediately remove from the heat.
- Place the bittersweet chocolate in a small bowl. Measure out 1 cup of custard and pour over the chocolate. Add the vanilla extract and stir until the chocolate is completely melted and the mixture is smooth. Spread the chocolate custard over the bottom of the cooled piecrust. Place in the refrigerator to set, about 10 minutes.
- Mix the softened gelatin and rum into the remaining custard, stirring vigorously until the gelatin completely dissolves. Allow the rum custard to cool to room temperature.
- With an electric mixer, beat the egg whites until frothy. Add the cream of tartar and salt, then slowly add remaining 1/2 cup of sugar and continue to beat until soft peaks form.
- Fold 1/3 of the egg whites into the rum custard until just combined; then gently fold in remaining whites until no yellow streaks remain. Gently pour the rum custard over the chocolate custard. (There may be extra custard.) Refrigerate until the filling is completely set, at least 3 hours.
- For the topping: Before serving the pie, whip the cream. In a medium-sized bowl, beat the heavy cream with an electric mixer until foamy and starting to thicken. Add confectioners' sugar and continue to beat until soft peaks are formed. Dollop the whipped cream over the pie, garnish with a pile of chocolate shavings and serve immediately.
MARCIA-MALLOW PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h25m
Yield 8 slices
Number Of Ingredients 7
Steps:
- Heat the marshmallows and 1 1/2 cups of the heavy cream in a pot over medium heat, stirring gently, until the marshmallows are completely melted, about 4 minutes. Set aside and allow the mixture to cool to the touch, about 20 minutes.
- Meanwhile, make the crust. Pulse the graham crackers in a food processor or crush using a rolling pin in a resealable plastic bag with the air taken out until they are evenly sized crumbs. Transfer the graham cracker crumbs to a bowl, add the sugar and mix until evenly combined. Next, pour in the melted butter and fold the mixture until the butter is distributed. It should be the texture of wet sand.
- Transfer the crumb mixture to a 9-inch pie pan, reserving a few pinches for garnishing the finished pie later. Press the crumbs into the bottom and sides of the pan to form a crust. Some will come up and over the top of the pan.
- When the marshmallow mixture has cooled, add the vanilla to the remaining heavy cream. Whip the cream by hand with a whisk or in a stand mixer with a whisk attachment to soft peaks. Gently fold the whipped cream into the cooled marshmallow mixture.
- Transfer the filling to the prepared crust and smooth out with a spatula. Sprinkle with the reserved graham crumb mixture and dot with the maraschino cherries, putting one directly in the center. Chill until set, about 3 hours.
BLACK BOTTOM PIE
My ex husband had family in Mississippi. I first had Black Bottom Pie there in a restaurant called Widemans in Meridian Mississippi. It was to die for. This recipe pretty closely is the same. The cooking time means chilling time.
Provided by conniecooks
Categories Pie
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Combine 1/2 cup sugar, and cornstarch.
- Slowly add milk to egg yolks, start with just 1 tbsp at a time till you have added about 1/3 cup. This tempers the eggs and prevents them from scrambling. Now add in all the milk.
- Stir in sugar mixture, cook and stir over medium heat until mixture thickens enough to coat a spoon.
- Add vanilla.
- Remove 1 cup of custard and stir into it the chocolate chips until they are melted.
- Pour into crust and chill.
- Meanwhile soften gelatin in 1/4 cup cold water.
- Add to remaining hot custard, and stir until completely dissolved.
- Add rum.
- Chill until slightly thickened.
- Beat egg whites until soft peaks form.
- Fold into gelatin custard mixture.
- Chill if necessary until mixture mounds.
- Pile over chocolate layer.
- Chill till set (about 4 hours).
- Topping:.
- Beat 2 cups of whipping cream till soft peaks form.
- Add sugar and vanilla.
- Continue beating until mixed well.
- Pile on chilled pie.
- Garnish with freshly grated nutmeg over the whipped cream.
Nutrition Facts : Calories 508.5, Fat 32.7, SaturatedFat 19.6, Cholesterol 184.5, Sodium 88, Carbohydrate 48.1, Fiber 1.3, Sugar 40.6, Protein 7.9
BLACK-BOTTOM PIE
Yield Makes one 9-inch pie
Number Of Ingredients 20
Steps:
- Make the crust: Stir together the graham cracker crumbs, butter, sugar, and salt in a bowl. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat the oven to 350°F. Bake until the crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
- Make the filling: Sift together the sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add the chocolate. Cook, stirring constantly, until the chocolate has melted and the mixture is thick, about 2 minutes. Remove from heat; whisk in the butter and vanilla until smooth. Spread the chocolate mixture over the crust. Refrigerate until cold and firm, about 1 hour.
- Make the topping: Prepare an ice-water bath; set aside. Sprinkle the gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and the salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until the mixture is thick and boiling, about 5 minutes. Remove from heat; stir in the gelatin mixture, and let cool completely. Stir in the vanilla and rum. Briefly place the pan in the ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make the syrup.
- Bring the remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve the sugar. Brush down the sides of the pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until the syrup registers 240°F on a candy thermometer.
- Raise the mixer speed to high, and beat the egg whites just until stiff peaks begin to form. Immediately pour the syrup into the egg whites in a slow, steady stream near the side of the bowl, avoiding the whisk (it might splatter). Beat until glossy and cooled, about 7 minutes.
- Fold the meringue mixture into the reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate the pie for 2 1/2 hours or overnight before serving.
BLACK-BOTTOM PIE
The creamy, bittersweet-chocolate "bottom" of this early-twentieth-century icebox pie rests on a graham cracker crust. The pile of ethereal meringue on top includes a hint of rum.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 20
Steps:
- Make the crust: Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Press into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees. Bake until crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
- Make the filling: Sift together sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add chocolate. Cook, stirring constantly, until chocolate has melted and mixture is thick, about 2 minutes. Remove from heat; whisk in butter and vanilla until smooth. Spread chocolate mixture over crust. Refrigerate until cold and firm, about 1 hour.
- Make the topping: Prepare an ice-water bath; set aside. Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until mixture is thick and boiling, about 5 minutes. Remove from heat; stir in gelatin mixture, and let cool completely. Stir in vanilla and rum. Briefly place pan in an ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
- Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make syrup.
- Bring remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until syrup registers 240 degrees on a candy thermometer.
- Raise mixer speed to high, and beat egg whites just until stiff peaks begin to form. Immediately pour syrup into egg whites in a slow, steady stream near side of bowl, avoiding whisk. Beat until glossy and cooled, about 7 minutes.
- Fold meringue mixture into reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate pie for 2 1/2 hours or overnight before serving.
PENNINGTON'S BLACK BOTTOM PIE
This is from a restaurant in Tulsa that closed down a long time ago. I got this recipe out of the Tulsa newspaper. My boyfriend asked me to post this. He used to eat this pie when he was little and said that it was the best! I have not made it myself yet but plan on doing so next weekend. The recipe does not look like the easiest to make but he assures me that it is well worth it! The picture is outstanding. I would love to post it but do not know how. Sorry.
Provided by Gingerbear
Categories Pie
Time 2h
Yield 1 pie
Number Of Ingredients 16
Steps:
- Make a high-fluted edge on pie shell when preparing shell to hold the filling.
- Melt butter in a large double boiler over high heat.
- Add red food color, vanilla and butter extract.
- Add three-quarters of the milk and heat through.
- Reserve a quarter of the milk.
- Mix all dry ingredients in a large bowl; add the remaining milk, blending until smooth.
- Separate eggs, storing whites in a metal bowl in the refrigerator; add yolks to mixture, whisking until smooth and well blended.
- When the mixture in the double boiler reaches 180 degrees, add cornstarch mixture, stirring constantly until the mixture thickens.
- Turn heat to low and cook for 1 hour.
- Whip the egg whites until stiff peaks form.
- Fold the chocolate mixture into the egg white very gently, just until no white streaks appear.
- Pour into pie shell.
- Refrigerate until pie is completely cooled.
- Top with whipped topping just before serving.
- To make whipped topping:.
- Pour whipping cream into chilled mixing bowl.
- Add sugar and mix with chilled beaters.
- Mix on medium until peaks begin to form.
- Spread onto pie with a spatula.
- It should have peaks and waves on the surface.
- To make the pie crust:.
- Mix flour and salt in bowl.
- Lightly cut in shortening with a pastry blender until mixture resembles a coarse meal.
- Sprinkle in water a small amount at a time, until all particles are moistened and cling together when pressed into a ball.
- Cover with a damp cloth and let rest for a few minutes.
- Roll out thin (less than an 1/8 inch) on lightly floured board.
- Fold and place in pie pan.
- Prick bottom and sides of baking shell first.
- Bake at 425° for 12 to 15 minutes or until lightly browned.
- Cool.
Nutrition Facts : Calories 4755.1, Fat 267, SaturatedFat 119.5, Cholesterol 1344.1, Sodium 2249.2, Carbohydrate 518.7, Fiber 10.6, Sugar 299, Protein 78.5
BLACK BOTTOM PIE
My grandmother made the best black-bottom pie but she never wrote down her recipe. This recipe very closely resembles the taste and look of it. Adapted from Southern Living. 2 hour, 30 minute chill time.
Provided by ratherbeswimmin
Categories Dessert
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To make the gingersnap crust: In a bowl, add all the crust ingredients; stir to mix.
- Press mixture into the bottom and up the sides of a 9-inch deep dish pie plate.
- Bake at 350°F for 8-10 minutes; cool on a wire rack.
- To make the filling: In a small bowl, add the water and rum; stir to combine.
- Sprinkle the gelatin over the rum mixture; stir to combine and set aside.
- In a saucepan, add the sugar and cornstarch; stir to combine.
- Gradually whisk in the milk and egg yolks.
- Bring mixture to a boil over medium heat, whisk constantly.
- Boil for 1 minute.
- Add in gelatin mixture; stir until mixture is dissolved.
- Mix together 1 cup of custard mixture and chocolate morsels; stir until smooth; pour into gingersnap crust; spread evenly.
- Chill 30 minutes or until set; set aside remaining custard.
- In a mixing bowl, beat whipping cream until foamy, using an electric mixer on high speed.
- Gradually add powdered sugar; beat until soft peaks form.
- Fold 1 cup whipping cream mixture into custard mixture; spoon over chocolate mixture.
- Chill pie and remaining whipped cream for 2 hours or until pie is set.
- Spread remaining whipped cream over the top.
BLACK BOTTOM PIE (GINGERSNAP CRUST)
A simple to make crust makes this pie just different enough and if you dislike making pie crusts then this one's for you. From My Great Recipes. Chill time not included.
Provided by Julie Bs Hive
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 13
Steps:
- MAKE CRUST:.
- Thoroughly blend the gingersnap crumbs and melted butter. Press on bottom and sides of 9-in pie pan with back of tablespoon. Bake at 350° about 10 minutes. Do not over brown. Cool before filling.
- MAKE FILLING:.
- Soften gelatin in 1/4 cup of the milk. Scald remaining milk in top of double boiler over boiling water.
- Beat egg yolks. Blend in 1/2 cup of the sugar, salt and cornstarch. Add remaining milk slowly, stirring constantly.
- Return to double boiler and cook over simmering water, stirring constantly, until custard coats spoon. Remove from heat. Set aside 1/2 cup custard.
- Add gelatin to remainder and stir until dissolved. Chill.
- Melt 1 1/2 squares of the chocolate. Blend in reserved 1/2 cup custard and vanilla. Pour into crust. Spread evenly. Chill.
- When remaining custard begins to set, blend in rum. Beat egg whites until stiff. Gradually beat in remaining sugar. Fold in custard. Spread over chocolate mixture in pie plate.
- Combine whipped cream and powdered sugar. Spread some over custard. Use a pastry tube with star tip and pipe rest around edges. Shave remaining chocolate over top.
- Chill 4-6 hours.
Nutrition Facts : Calories 4756, Fat 256, SaturatedFat 143.6, Cholesterol 1251.8, Sodium 3904.8, Carbohydrate 506.4, Fiber 25.2, Sugar 274.4, Protein 135
BLACK BOTTOM PEANUT BUTTER MOUSSE PIE
This recipe comes from epicurious.com. Absolutely the best recipe for those who love the chocolate/peanut butter combo like myself!!
Provided by DoubleAs Mom
Categories Pie
Time 30m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Spray 9-inch-diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 tablespoons sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes.
- Meanwhile, combine chocolate chips, 2/3 cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.
- Microwave peanut butter chips and 3/4 cup cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool to barely lukewarm. Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.
Nutrition Facts : Calories 638.1, Fat 49.7, SaturatedFat 28.5, Cholesterol 113.8, Sodium 143.3, Carbohydrate 45.8, Fiber 3.1, Sugar 33.9, Protein 8
BLACK BOTTOM PIE
A graham crust is filled with melted chocolate and vanilla pudding, then crowned with whipped topping and chocolate curls for an elegant dessert.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Mix graham crumbs, sugar and 1/3 cup of the margarine. Press firmly onto bottom and up side of 9-inch pie plate; set aside. Place remaining 1/3 cup margarine and 4 oz. chocolate in small saucepan; cook on medium heat until chocolate is completely melted and mixture is well blended, stirring frequently. Spread onto bottom of crust; set aside.
- Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Pour into crust. Refrigerate at least 1 hour or until ready to serve. Meanwhile, use remaining 2 oz. chocolate to make chocolate curls (see Tip). Refrigerate until ready to use.
- Top pie with whipped topping and chocolate curls just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 8 g, TransFat 2.5 g, Cholesterol 4.0031 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BLACK BOTTOM MALLOW PIE
Melted chocolate and marshmallows form the black bottom in this chilled pie. It's topped by a rum-laced chocolate pudding and marshmallow filling.
Provided by My Food and Family
Categories Home
Time 4h45m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Preheat heat oven to 375°F. Mix wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 min.; cool.
- Microwave chocolate, 1 cup of the marshmallows and 1/2 cup of the milk in microwaveable bowl on HIGH 2 min. Stir until chocolate and marshmallows are completely melted and mixture is well blended. Pour into crust. Refrigerate until ready to use.
- Prepare pudding as directed on package, using remaining 1-1/2 cups milk. Stir in rum. Place plastic wrap on surface of pudding; refrigerate 30 min. or until cooled. Gently stir in the whipped topping and remaining 1 cup marshmallows. Pour over chocolate layer in pie plate. Refrigerate at least 4 hours. Store leftover pie in refrigerator.
Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
CHOCOLATE BLACK-BOTTOM PIE
Chocolate appears 3 times in this black-bottom pie: The crust is made of chocolate wafers, the filling is rum-flavored ganache topped with macadamia nuts, and the whipped cream topping is swirled with more chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 6
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.
Nutrition Facts : Calories 719 g, Fat 60 g, Fiber 2 g, Protein 6 g
MARSHMALLOW PUMPKIN PIE
This was one of my mom's favorite pie recipes. She was a great cook and was always generous with her recipes, yet she rarely shared this special one. -Ruth Ferris, Billings, Montana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first six ingredients; cook and stir over medium heat 8-10 minutes or until marshmallows are melted. Remove from heat; cool to room temperature., Fold in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. If desired, serve with additional whipped topping.
Nutrition Facts : Calories 280 calories, Fat 9g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 2g fiber), Protein 2g protein.
BLACK BOTTOM PIE
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry cream was thought to signify the dark, swampy lowlands lying along the Mississippi River.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 10-inch pie
Number Of Ingredients 16
Steps:
- To make the crust: Lightly butter a 10-inch pie plate. On a lightly floured board, roll out the half of the pate brisee to a 1/8-inch thickness (unused dough can be wrapped and plastic and stored in the refrigerator or freezer). Place the dough in the pie plate, and press it into the bottom edges and along the sides. Trim the dough using scissors or a sharp paring knife. Crimp or decorate the edges of the crust if desired. Chill crust for 30 minutes.
- Preheat the oven to 375 degrees. Carefully line the pie plate with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights. Bake until edges of pastry begin to turn golden, about 15 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.
- To make the filling: Prepare an ice-water bath. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate; set aside. Place 1/4 cup cold water in a small bowl, and sprinkle gelatin over it; set aside to soften.
- In a medium bowl, whisk together 4 egg yolks, 1/4 cup sugar, and the cornstarch; set aside. In a medium saucepan, combine milk and 1/4 cup sugar. Bring just to a boil. Add about one-quarter of the hot-milk mixture to the egg mixture, whisking constantly, until combined. Return egg-milk mixture to saucepan, and bring to a boil. Remove from heat when mixture has boiled and thickened, 3 to 4 minutes.
- Measure out 1 cup of custard, and transfer to a medium bowl. Add the melted chocolate and vanilla to it, stirring until the chocolate is melted. Transfer the bowl to the ice-water bath to cool completely. When cool, spread evenly in the bottom of the pie crust. Transfer pie crust to refrigerator until set, about 5 minutes. Add softened gelatin to remaining custard. Transfer pan to the ice-water bath to cool until just beginning to set.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt and cream of tartar until soft peaks form. With machine running, gradually add remaining 1/2 cup sugar, and beat until stiff glossy peaks form. Stir 1/3 of whipped egg whites into custard to lighten. Gently but thoroughly fold in remaining whites and rum. Spread over chocolate layer. Refrigerate pie for at least 3 hours and up to overnight.
- Whip cream until stiff peaks form. Spread over custard or pipe on top with a pastry bag fitted with a star tip. Sprinkle chocolate shavings on top. Chill until ready to serve.
More about "marshmallow black bottom pie food"
SOUTHERN BLACK BOTTOM PIE RECIPE | RECIPE | BLACK BOTTOM PIE …
From pinterest.ca
NO BAKE NUTELLA, PEANUT BUTTER AND MARSHMALLOW PIE RECIPE
From lifeloveandsugar.com
HOMEMADE MARSHMALLOW RECIPES
From allrecipes.com
MARIE CALLENDER'S BLACK BOTTOM PIE - COPYKAT RECIPES
From copykat.com
BLACK BOTTOM STRAWBERRY PIE | EAT IT & SAY YUM
From eatitandsayyum.com
BLACK BOTTOM PIE | JUST A PINCH RECIPES
From justapinch.com
BLACK-BOTTOM PIE | COOK'S COUNTRY RECIPE
From americastestkitchen.com
BLACK BOTTOM PIE | YESTERDISH
From yesterdish.com
BLACK-BOTTOM PEANUT PIE RECIPE - MARCUS SAMUELSSON - FOOD
From foodandwine.com
BLACK BOTTOM LEMON PIE - COOKING THE KITCHEN
From cookingthekitchen.com
BLACK FOLKS SWEET POTATO PIE RECIPE - THE SOUL FOOD POT
From thesoulfoodpot.com
BLACK BOTTOM PIE VINTAGE RECIPE - GRANDMA JACKIE'S RECIPES
From grandmajackiesrecipes.com
MARSHMALLOW BLACK-BOTTOM PIE | RECIPE | BLACK BOTTOM PIE RECIPE, …
From pinterest.co.uk
BEST OATMEAL PIE RECIPE - HOW TO MAKE BLACK BOTTOM OATMEAL …
From food52.com
RECIPE FOR BLACK BOTTOM PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BLACK-BOTTOM BANANA CREAM PIE RECIPE - VALERI LUCKS - FOOD & WINE
From foodandwine.com
KAHLUA BLACK RUSSIAN PIE - BIGOVEN.COM
From bigoven.com
BLACK BOTTOMED PUMPKIN PIE WITH MARSHMALLOW - RODELLE KITCHEN
From rodellekitchen.com
PISTACHIO BLACK BOTTOM PIE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
BLACK BOTTOM PIE RECIPE | BON APPéTIT
From bonappetit.com
BLACK-BOTTOM SWEET POTATO PUDDING PIE RECIPE | GIRL VS DOUGH
From girlversusdough.com
BROWNIE BOTTOM GRASSHOPPER PIE | CAMPFIRE MARSHMALLOWS
From campfiremarshmallows.com
BLACK BOTTOM OATMEAL PIE - BROMA BAKERY
From bromabakery.com
BLACK-BOTTOM PIE | MIDWEST LIVING
From midwestliving.com
7 STUNNING BLACK BOTTOM PIE RECIPES - THE RUSTY SPOON
From therustyspoon.com
BROWNIE BOTTOM GRASSHOPPER PIE | CAMPFIRE MARSHMALLOWS
From campfiremarshmallows.com
MARSHMALLOW PIE - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
OATMEAL PIE WITH A BLACK BOTTOM - THIS IS HOW I COOK
From thisishowicook.com
BLACK BOTTOM PIE | TRADITIONAL SWEET PIE FROM SOUTHERN UNITED …
From tasteatlas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love