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Chocolate Black-Bottom Pie
Yields:
6 - 8
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.
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Ingredients
- 3 1/4 cups heavy cream
- 8 oz. semisweet chocolate
- 1 Tbsp. spiced rum
- 1/2 cup 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
Directions
- Step 1Preheat 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.
- Step 2Firmly 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.
- Step 3For 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).
- Step 4In 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.
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