Strawberry Black Bottem Pie Food

STRAWBERRY BLACK BOTTEM PIE

Steps:

• 1. Heat half and half in a sauce pan over medium heat. Stir in chocolate morsels; beat until smooth with wire whisk. Remove from heat; whisk in egg yolks one at a time, mixing until well blended. Return to heat and cook, stirring, 1 to 2 minutes longer.
• 2. Cool; pour into pie shell and cool until set. 2 to 3 hours. Puree 1 pint of strawberries with lemon juice (there should be about 1 2/3 cups puree). Soften gelatin in water; warm over low heat to dissolve, then stir into berry puree. Chill until mixture begins to set.
• 3. Meanwhile, beat egg whites, gradually adding the sugar, until soft peaks form. Fold in thickened berry mixture. Pour over chocolate layer; chill until set.
• 4. To serve, slice remaining pint berries; sweeten if desired. Spoon over wedges of pie.

BLACK BOTTOM-STRAWBERRY CREAM PIE

Steps:

• Melt 3 Tbsp. butter; mix with wafer crumbs. Reserve 2 Tbsp. crumb mixture; press remaining onto bottom and up side of 9-inch pie plate.
• Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended; spread onto bottom of crust. Top with strawberries.
• Beat pudding mix and milk with whisk 2 min.; pour over strawberries.
• Refrigerate 4 hours. Top with COOL WHIP and reserved crumb mixture just before serving.

STRAWBERRY BLACK BOTTOM PIE

Steps:

• Heat the half and half in saucepan over medium heat.
• Blend in chocolate chips until smooth.
• Remove from heat and beat in egg yolks, 1 at a time.
• Cook 1 to 2 minutes, stirring constantly.
• Cool slightly and pour into prepared crust.
• Chill until set.
• In a blender or food processor, puree 2 cups strawberries with the lemon juice.
• Sprinkle the gelatin packet over the water and allow soften for 1 minute; add to strawberry puree.
• Chill mixture until partially congealed, approximately 10 minutes.
• With electric mixer, beat egg whites, gradually adding sugar, until soft peaks form.
• Fold berry mixture into egg whites and pour over chocolate.
• Chill until set.
• Before serving garnish with additional strawberry halves.
• The cooking time is the recommended minimum chilling time.

BLACK BOTTOM STRAWBERRY CREAM PIE

Steps:

• Heat oven to 450°F Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
• Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.
• In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.
• In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.
• Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.

BLACK BOTTOM PIE

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.

BLACK BOTTOM PIE

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.