Tuesday, November 29, 2011

my mister cooks // chocolate black-bottom pie


We enjoyed not one but 3 Thanksgiving day desserts. This one was by far my favorite though.
 What sweets or dessert did you enjoy! 

Approx Time 4 Hours (due to chill times) // Serves 6-8

3 1/4 cups heavy cream
8 ounces semisweet chocolate, chopped
1 tablespoon of spiced rum (we used captain morgan)
1 cookie pie crust (we bought the oreo pie crust)
1/2 cup toasted macadamia nuts, coarsely chopped
2 tablespoons or confectioners' sugar

1.) In a medium microwave safe bowl, heat 1 1/4 cups of cream until hot, approx 3 minutes. Add chocolate and let stand until melted, approx 5-10 minutes. Whisk to combine, then whisk in rum. Pour 1 1/2 cups of chocolate mixture into pie crust and reserve the rest for topping later (we stuck ours in the fridge for the next day). Sprinkle nuts over top. Refrigerate pie 3 hours // or up to 2 days (we did ours overnight).

2.) In a large bowl, use and electric mixer, beat 2 cups cream with sugar on high until stiff peaka form, approx 2 minutes. Top pie with whipped cream. Reheat chocolate mixture and with a skewer, gently swirl chocolate through whipped cream. * We made the topping and then chilled ours until after dinner, so for 5 more hours. But I'm sure it would be tasty right away too!

Modified recipe from Everyday Food // Issue No. 77 // November 2010 // Page 69


  1. Eeeeek I want to find a way to make this gluten-free!

  2. That looks delicious. I'm coming over for desert! (; xo, rv


  3. thanks ladies!

    caitlin this one looks pretty yummy and i bet would be delish - http://simplygluten-free.com/blog/2011/10/perfect-gluten-free-pie-crust-recipe.html

  4. holy moses..this looks to die for!!!!!!!!!!! Thanks for sharing...I just might have to make it this weekend!!!


    p.s. come check out my fun Kate Spade giveaway! I think you'll love it!

  5. Drool......should I or shouldn't I make this, what the heck just do it there is always after Christmas to worry about going sugar free lol.


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