Chocolate Black-Bottom Pie
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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
- 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.
I made this for Christmas last year and it was delicious!! I'm making it again this year. It's so quick and easy to make!
Made this for Thanksgiving since my partner and I don't like fruit pies, it's so good it should be illegal! I dusted cocoa powder over the top because the reserved ganache was too solid to swirl after I put it in the fridge.
I made this for a dinner party and everyone basically licked their plates. Two people even had seconds. Super easy, very good.