Pennington's Black Bottom Pie

Total Time
2hrs
Prep 1 hr
Cook 1 hr

This is from a restaurant in Tulsa that closed down a long time ago. I got this recipe out of the Tulsa newspaper. My boyfriend asked me to post this. He used to eat this pie when he was little and said that it was the best! I have not made it myself yet but plan on doing so next weekend. The recipe does not look like the easiest to make but he assures me that it is well worth it! The picture is outstanding. I would love to post it but do not know how. Sorry.

Ingredients Nutrition

Directions

  1. Make a high-fluted edge on pie shell when preparing shell to hold the filling.
  2. Melt butter in a large double boiler over high heat.
  3. Add red food color, vanilla and butter extract.
  4. Add three-quarters of the milk and heat through.
  5. Reserve a quarter of the milk.
  6. Mix all dry ingredients in a large bowl; add the remaining milk, blending until smooth.
  7. Separate eggs, storing whites in a metal bowl in the refrigerator; add yolks to mixture, whisking until smooth and well blended.
  8. When the mixture in the double boiler reaches 180 degrees, add cornstarch mixture, stirring constantly until the mixture thickens.
  9. Turn heat to low and cook for 1 hour.
  10. Whip the egg whites until stiff peaks form.
  11. Fold the chocolate mixture into the egg white very gently, just until no white streaks appear.
  12. Pour into pie shell.
  13. Refrigerate until pie is completely cooled.
  14. Top with whipped topping just before serving.
  15. To make whipped topping:.
  16. Pour whipping cream into chilled mixing bowl.
  17. Add sugar and mix with chilled beaters.
  18. Mix on medium until peaks begin to form.
  19. Spread onto pie with a spatula.
  20. It should have peaks and waves on the surface.
  21. To make the pie crust:.
  22. Mix flour and salt in bowl.
  23. Lightly cut in shortening with a pastry blender until mixture resembles a coarse meal.
  24. Sprinkle in water a small amount at a time, until all particles are moistened and cling together when pressed into a ball.
  25. Cover with a damp cloth and let rest for a few minutes.
  26. Roll out thin (less than an 1/8 inch) on lightly floured board.
  27. Fold and place in pie pan.
  28. Prick bottom and sides of baking shell first.
  29. Bake at 425° for 12 to 15 minutes or until lightly browned.
  30. Cool.