Monday, February 28, 2011

chocolate black-bottom pie



the goods:

30 chocolate wafer cookies
3 tablespoons granulated sugar
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
3 and 1/4 cups heavy cream
8 ounces semisweet chocolate, chopped
1/2 cup macadamia nuts, coarsely chopped
2 tablespoons confectioners' sugar



Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground. Add granulated sugar, salt, and butter and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, 12 minutes. Let cool completely in plate on wire rack before filling.


In a medium microwave-safe bowl, microwave 1 and 1/4 cups cream until hot, about 3 minutes. Add chocolate and let stand until melted, 5 to 10 minutes. Whisk to combine. Pour 1 and 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 confectioners' sugar on high until stiff peaks form, 2 minutes.


Top pie with whipped cream; dot with reserved chocolate mixture, reheated.

With a skewer, gently swirl chocolate through whipped cream.

2 comments:

Bradley and Jackie said...

I wish Brad liked pies like this bc it looks so good!

Aub said...

This makes my mouth water. Hopefully I can make it soon without having "morning sickness" right after.