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Chocolate Black-Bottom Pie

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    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.
    Everyday Food, November 2010
    • Yield Serves 6 to 8
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    Ingredients

    • 3 1/4 cups heavy cream
    • 8 ounces semisweet chocolate, chopped
    • 1 tablespoon spiced rum
    • 1 Easy Press-In Pie Crust, made with chocolate wafers
    • 1/2 cup toasted macadamia nuts, coarsely chopped
    • 2 tablespoons confectioners' sugar

    Directions

    1. 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).
    2. 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.

    Recipe Reviews

    • iamamyhall
      18 Mar, 2012

      I made this for a dinner party and everyone basically licked their plates. Two people even had seconds. Super easy, very good.

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