BLACK BOTTOM-STRAWBERRY CREAM PIE
Please your taste buds with this Black Bottom-Strawberry Cream Pie. Try it for yourself and see why this creamy & fruity pie is a hit across family tables!
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 25 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BLACK BOTTOM STRAWBERRY CREAM PIE
Luscious hot fudge topping sits between a flaky crust and a creamy filling for a fruity dessert with something extra!
Provided by looneytunesfan
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 389.8, Fat 22.9, SaturatedFat 12.3, Cholesterol 52.1, Sodium 279.7, Carbohydrate 42.6, Fiber 1.6, Sugar 25.6, Protein 4.5
STRAWBERRY BLACK BOTTOM PIE
Chocolate and strawberries the perfect combination. This pie is one that you will be asked to make and again and again. Make this pie first thing in the morning and allow to chill until dinner time. The recipe comes from Plain & Fancy a cookbook by The Junior League of Richardson, TX.
Provided by PaulaG
Categories Gelatin
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 308.3, Fat 18.1, SaturatedFat 7.7, Cholesterol 86.8, Sodium 156, Carbohydrate 33.8, Fiber 2.8, Sugar 19.8, Protein 6.2
STRAWBERRY SLAB PIE
AMAZING. PERFECTION. PHENOMENAL. I couldn't keep track of the compliments that came pouring in when our recipe testers got their hands on this one. Even veteran pie bakers (and eaters) couldn't help but rave. Maybe it's the super-flaky crust. Or the juicy fragrant berries. Or the gorgeous red-stained top with the juices bubbling through. I think it's all these, plus the rare opportunity to eat sweet strawberries on their own as the star, without other fruits like rhubarb or mixed berries folded in.
Provided by Joanne Chang
Categories dessert
Time 5h30m
Yield 1 slab pie (8 to 10 servings)
Number Of Ingredients 14
Steps:
- Make the Double-Crust Pate Brisee and divide it in half. Place one half back in the fridge while you work with the other.
- Generously flick flour over the work surface and roll out the dough into a rectangle about 1/4 inch thick and large enough to line the bottom and sides of a rimmed 9 x 13-inch quarter-sheet pan or baking pan. Line the bottom and sides of the pan with the dough, making sure to press the dough into the corners. You may need to patch it up if the dough tears. Dock it with a pastry docker (see Cook's Note) or by poking it all over with a fork. Refrigerate the pie shell for at least 30 minutes to allow the dough to relax.
- Meanwhile, line a baking sheet or large flat platter with parchment paper and set aside. Remove the other half of the dough from the fridge and roll it into a rectangle about 1/4 inch thick and large enough to cover the whole top of the pie. Place the rolled-out dough on the prepared baking sheet or platter and refrigerate until you are ready to use it.
- Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line the pie shell with parchment paper and fill it with pie weights, dried beans, or uncooked rice. Blind bake the pie shell (see Cook's Note) for 20 to 30 minutes, rotating the pan midway through the baking time, until the pie shell is matte and pale golden brown. Remove it from the oven and let cool on a wire rack. When the pie weights have cooled down, remove them carefully from the pie shell and discard the parchment. Set aside the pie shell.
- In a medium bowl, combine the strawberries, superfine sugar, cornstarch, orange zest, and salt and toss to combine well. Let macerate for about 15 minutes. Pour the fruit and any accumulated juices over the pie shell. Remove the rolled-out dough from the fridge and drape it over the pie. Press the dough gently along the rim of the pan to adhere it to the edges of the bottom crust. Trim any excess dough so that there is just a slight overhang (the dough will shrink during baking, so you want there to be a little extra along the edge). Whisk the egg for the egg wash in a small bowl with a fork. Use a pastry brush to lightly brush the top of the dough with the egg wash. Sprinkle the top evenly with the sanding sugar. Slit the dough decoratively in 6 to 8 places to allow steam to escape while baking. Bake for 40 to 50 minutes, rotating the pan midway through the baking time, until the top is dark golden brown through and through--no pale soggy places!
- Remove the pie from the oven and let cool on a wire rack for at least 2 hours, so the fruit has time to set up. Serve warm or at room temperature.
- The pie can be stored well covered, at room temperature for up to 1 day or in the fridge for up to 3 days. If you store it in the fridge, it's best served warmed; reheat the pie in a 300 degrees F oven for 15 to 20 minutes, until the top and bottom crisp up a little bit.
- In a stand mixer fitted with a paddle attachment, paddle together the flour, sugar, and salt for 10 to 15 seconds. Cut the butter into about 12 pieces and add it to the flour mixture. Paddle slowly until the flour is no longer bright white and the mixture holds together when you clump it, and there are still lumps of butter the size of pecans throughout, 60 to 90 seconds.
- Whisk together the egg yolks and milk in a small bowl and add them all at once to the flour-butter mixture. Paddle very briefly, just until it barely comes together, about 30 seconds. It will look really shaggy and more like a mess than a dough.
- Dump the dough out onto a clean work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough, starting at the top of the mound and sliding your hand down the sides of the mound along the work surface, until most of the butter chunks are smeared into the dough and the whole thing comes together.
- Wrap the dough tightly in plastic wrap and press it down to make a disk about 1 inch thick. Refrigerate for at least 1 hour before using.
- The dough can be stored in the refrigerator for up to 4 days or in the freezer for up to 4 weeks. Wrap in another layer of plastic if storing for more than 1 day.
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.
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
More about "strawberry black bottom pie food"
BLACK BOTTOM STRAWBERRY CREAM PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (135)Category DessertServings 8Total Time 3 hrs 5 mins
- 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.
- 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.
MINI STRAWBERRY BLACK BOTTOM PIE • CURIOUS CUISINIERE
From curiouscuisiniere.com
BLACK BOTTOM STRAWBERRY PIE RECIPE | MAXLIVING
From maxliving.com
BLACK BOTTOM PIE RECIPE | BON APPéTIT
From bonappetit.com
RECIPESOURCE: BLACK-BOTTOM STRAWBERRY PIE
From recipesource.com
CLASSIC STRAWBERRY PIE {SUMMER DESSERT} - THE BUSY BAKER
From thebusybaker.ca
STRAWBERRY BLACK BOTTOM PIE RECIPE BY ADMIN | IFOOD.TV
BLACK BOTTOMED STRAWBERRY CHEESECAKE PIE
From melissassouthernstylekitchen.com
STRAWBERRY BLACK BOTTOM PIE - BIGOVEN.COM
From bigoven.com
BLACK-BOTTOM STRAWBERRY PIE RECIPE - RECIPELAND.COM
From recipeland.com
BLACK BOTTOM STRAWBERRY CREAM PIE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
BLACK BOTTOM STRAWBERRY PIE | EAT IT & SAY YUM
From eatitandsayyum.com
BLACK-BOTTOM STRAWBERRY PIE - SUGAR-FREE RECIPE
From drhardick.com
BLACK-BOTTOM STRAWBERRY PIE - WOMAN'S DAY
From womansday.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