Pennington'S Black Bottom Pie
Ingredients
Instructions
- Make a high-fluted edge on pie shell when preparing shell to hold the filling.
- Melt butter in a large double boiler over high heat.
- Add red food color, vanilla and butter extract.
- Add three-quarters of the milk and heat through.
- Reserve a quarter of the milk.
- Mix all dry ingredients in a large bowl; add the remaining milk, blending until smooth.
- Separate eggs, storing whites in a metal bowl in the refrigerator; add yolks to mixture, whisking until smooth and well blended.
- When the mixture in the double boiler reaches 180 degrees, add cornstarch mixture, stirring constantly until the mixture thickens.
- Turn heat to low and cook for 1 hour.
- Whip the egg whites until stiff peaks form.
- Fold the chocolate mixture into the egg white very gently, just until no white streaks appear.
- Pour into pie shell.
- Refrigerate until pie is completely cooled.
- Top with whipped topping just before serving.
- To make whipped topping:
- Pour whipping cream into chilled mixing bowl.
- Add sugar and mix with chilled beaters.
- Mix on medium until peaks begin to form.
- Spread onto pie with a spatula.
- It should have peaks and waves on the surface.
- To make the pie crust:
- Mix flour and salt in bowl.
- Lightly cut in shortening with a pastry blender until mixture resembles a coarse meal.
- Sprinkle in water a small amount at a time, until all particles are moistened and cling together when pressed into a ball.
- Cover with a damp cloth and let rest for a few minutes.
- Roll out thin (less than an 1/8 inch) on lightly floured board.
- Fold and place in pie pan.
- Prick bottom and sides of baking shell first.
- Bake at 425° for 12 to 15 minutes or until lightly browned.
- Cool.
Nutrition & Diet Analysis (per serving)
1504
kcal
75% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).