Pennington's Black Bottom Pie

READY IN: 2hrs
YIELD: 1 pie




  • 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.