Chocolate Black-Bottom Pie

Chocolate Black-Bottom Pie

Chocolate appears three 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. 3 1/4 c. heavy cream 8 oz. semisweet chocolate 1 tbsp. spiced rum 1/2 c. toasted macadamia nuts 2 tbsp. confectioners’…

recipe image

Chocolate appears three 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.

3 1/4
c.

heavy cream

8
oz.

semisweet chocolate

1
tbsp.

spiced rum

1/2
c.

toasted macadamia nuts

2
tbsp.

confectioners’ sugar

1


Easy Press-In Pie Crust

Easy Press-In Pie Crust

6
oz.

cookies

3
tbsp.

sugar

1/4
tsp.

Coarse salt

5
tbsp.

unsalted butter

  1. Preheat oven to 350 degrees F. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
  2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.
  3. For the filling: 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).
  4. 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.



<p>Chocolate appears three 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.</p>
<p><strong>Recipe:</strong> <strong>Chocolate Black-Bottom Pie</strong></p>
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