Ingredients
For the shell
For the filling
For decoration
Make the shell:
Step 1
In a food processor grind coarse the pecans with the sugar and transfer the mixture to a bowl. In the food processor blend together the flour, the butter, and the salt until the mixture resembles meal and add the flour mixture to the pecan mixture. Add the ice water, toss the mixture until the water is incorporated, and press it onto the bottom and up the side of a 9-inch (1-quart) pie plate, crimping the edge decoratively. Chill the shell for 1 hour, prick it all over with a fork, and line it with foil. Fill the foil with the rice, bake the shell in the lower third of a preheated 425°F. oven for 10 minutes, and remove the foil and rice carefully. Reduce the heat to 375°F., bake the shell for 12 to 15 minutes more, or until it is golden brown, and let it cool on a rack.
Step 2
In a small metal bowl set over a pan of barely simmering water melt the chocolate with the cream, stirring until the mixture is smooth, spread the mixture in the bottom and halfway up the side of the shell, and let it cool. Chill the shell.
填充在壳牌不寒而栗:
Step 3
在一个大型金属碗波旁威士忌和结合起来water, sprinkle the gelatin over the liquid, and let it soften. In a saucepan heat the brown sugar, the milk, and the salt over moderate heat, stirring, until the mixture is hot and the sugar is dissolved and whisk in the butter. (The mixture will appear slightly curdled.) In a bowl whisk together the egg yolks, add the hot milk mixture in a stream, whisking, and pour the mixture into the pan. Cook the custard over moderately low heat, whisking constantly, until it is thickened and registers 160°F. on a candy thermometer and add it to the gelatin mixture. Stir in the vanilla and the nutmeg and stir the mixture until it is cold and the consistency of raw egg whites, and remove the bowl from the ice water. In another bowl with an electric mixer beat the cream until it holds stiff peaks, fold it into the custard mixture gently but thoroughly, and pour the filling into the chilled shell. Chill the pie for 6 hours or overnight.
Decorate the pie:
Step 4
In a very small skillet or saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook, stirring with a fork, until it is melted completely and turns a golden caramel, and reduce the heat to low. Working quickly, add the pecans, turning them to coat them thoroughly with the caramel, and with the fork transfer them, 1 at a time, to a piece of foil to cool. In a chilled bowl with chilled beaters beat the cream until it holds stiff peaks, drop it by heaping tablespoons around the edge of the pie, and arrange a caramelized pecan in the center of each dollop.
How would you rate Black Bottom Butterscotch Cream Pie?
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Reviews (12)
Back to TopHoly Cow! I made this pie for my teenage son, who loves butterscotch. I am surprised it made to the refrigerator to chill. It's that good! I was afraid of all the steps and review comments to that effect, but once I got the turkey in the oven, not a problem. Yes, I made this Thanksgiving morning- not my plan. I did make the crust the night before - used a different recipe (nut allergies) for the crust and followed other reviewers in using 1/2 the chocolate-glad I did. I did have some issues incorporating the whipped cream into the butterscotch mixture. I've always loved directions that indicate "gently and thoroughly" - right. There are a few whipped cream lumps in the pie, but I was a afraid to continue to mix any longer for fear of ruining it. All in all, very good. I might use 1/2 the amount of whipping cream next time to see if the butterscotch flavor is more pronounced - but that is more to my personal taste.
bodaciouscook
St. Paul, MN
11/26/2011
Made this according to the recipe for a dinner party last night and it was a hit. Here are changes I would make the next time. Reduce the amount of the crust by at least 25% it was just too thick. Reduce the amount of chocolate by 50% it was almost as thick as a candy bar at the bottom of the pie and reduce the amount of sugar in the whipped cream topping by half. I think those changes would allow the butterscotch flavor to be more pronounced and make for a more balanced pie.
agassiz51
Flagstaff, AZ
2/27/2011
的crust was tasty, but the filling was kind of bland. If you aren't going to eat the pie in one sitting, I don't recommend putting the whip cream on the pie - it loses its "whip" and melts all over the pie.
tarab2
Tolland, CT
4/25/2009
It is obvious from reading these reviews that half of these people never made it. Not labor-intensive? We used every bowl in the house -- some of them twice. At least two pans, a bowlful of ice, the mixer twice...Yet we give it four forks and a yes on making it again -- when we have lots of time! The pie is a delightful contrast in textures: Light whipped cream, fluffy butterscotch, dense but not hard chocolate and a cookie-like pecan crust. Each of the three children in our family choose a recipe and make a pie with me each Thanksgiving. My 15-year-old son, not given to self-deprecation, admitted this pie made by his 13-year-old sister was superior to his own. High praise indeed.
harbinger1
Evanston, IL
11/27/2008
This is wonderful. My husband made this for Easter and everyone loved it. I have requested it for my birthday. This can be part of a fancy or a homestyle menu. The whipped cream combined with the butterscotch made it nice and light and contrasted well with the chocolate and crust. It wasn't too sweet like some butterscotch can be. We took it out of the refrigerator about 5 minutes before cutting and the chocolate was just right to cut. My only comment is that I would try a touch less gelatin next time and see if it still holds up as well, but it cut perfectly and it was not gummy like lots of desserts with gelatin can be.
Anonymous
Oakland, CA
4/20/2006
I didn't find this to be terribly labor-intensive, but I also didn't think it was all that great. The nut crust was very heavy (possibly user-error...I had to handle it more than I would have liked in order to pat it into the pan) and the butterscotch layer was wonderful hot off the stove but sort of dense and texturally boring once it was chilled. If I were inclined to tinker, I might use only half of the gelatin, and double the amount of whipped cream in that layer to get a lighter texture.
jphilg
Virginia
4/11/2005
Tastes great and looks even better. Lots of work,but well worth it
Anonymous
Ann Arbor, Michigan
1/16/2005
hey, I'd forgotten about this recipe! I've made it several times, but not lately. It's absolutely wonderful. The chocolate bottom didn't get hard when I made it. My dad absolutely loves black bottom pie. He is not one to show much emotion, but when I made this for him he raved about it, and actually got this blissful expression I don't recall having seen before. I didn't find it overly labor intensive, but I would save it for special occasions because it is very rich! But fantastically yummy!
Anonymous
Sonoma County
2/26/2004
this is the very best butterscotch pie i have made.left out the chocolate bottom part but love the rest of the pie.
Anonymous
riverview n.b. canada
9/30/2002
I have made this several times and although a little time consuming it very worth it! Do it in stages if you are concerned about the complexity. Give it a try.
Anonymous
3/24/2001
的taste of this pie is great. Only one drawback: the chocolate for the "black bottom" gets quite hard, making the pie somewhat difficult to cut and messy to serve.
Anonymous
North Shore, MA
3/18/2000
This is an excellent pie but rather time consuming. We save it for special occassions.
Anonymous
Portland, ME
11/22/1999
