Black-Bottom Pie Recipe
SKILL LEVEL : Intermediate
|2 1/2 cups||chocolate wafer cookie crumbs (625 mL)|
|3/4 cup||Lactantia� Unsalted Butter, melted (175 mL)||FILLING:|
|3 cups||milk (750 mL)|
|1/2 cup||Fleischmann's� Canada Corn Starch (150 mL)|
|1/4 cup||dark brown sugar (60 mL)|
|1/4 cup||BeeHive� Golden Corn Syrup (60 mL)|
|1||Naturegg� Omega 3 Egg, beaten (1)|
|3 tbsp||Lactantia� Unsalted Butter (45 mL)|
|1 cup||CHIPITS Milk Chocolate Chips (250 mL)|
|2 tbsp||dark rum or bourbon (30 mL)|
|1 1/2 cups||35% whipping cream (375 mL)|
|2 tbsp||granulated sugar (30 mL)|
- 1. Crust: Preheat the oven to 350°F (180°C). Toss the wafer crumbs with the butter until coated. Press into the bottom and up the sides of a 9-inch (23 cm) deep-dish pie plate. Bake for 10 minutes or until set. Cool completely.
2. Filling: Meanwhile, whisk the milk with the corn starch, brown sugar and corn syrup until smooth in a large, heavy saucepan. Set over medium heat and cook, stirring, for 10 minutes or until thickened. Beat a little of the hot milk mixture with the egg. Whisk the warmed egg mixture into the milk mixture. Cook, stirring constantly, for 1 minute or until thickened. Remove from the heat; stir in the butter.
3. Divide the custard into two equal portions. Add the chocolate chips to one portion; stir until melted and smooth. Spread evenly over the bottom of the prepared crust. Add the rum to the remaining custard. Spread the rum custard evenly over the chocolate layer. Chill for 6 hours or until completely set. Just before serving, beat the whipping cream with the granulated sugar until thick. Garnish the pie with the whipped cream.
Makes 8 servings.
• Substitute 1 tbsp (15 mL) of vanilla for the rum or bourbon. For firmer custard, increase corn starch to 2/3 cup (150 mL).