It's a pretty basic recipe for a chocolate ganache topped with a vanilla pudding/pastry cream. This is a straightforward pie made with simple ingredients but tastes amazing. It's not fancy or flashy but it is the type of pie you will crave days/weeks/months later!
- You want to try this pie but don't have the patience or time to make it? Here is the uber-easy, uber-quick version. Buy 1 Graham cracker pie crust. Pour 1/3 cup of warm hot fudge in a small bowl and stir in 1 tablespoon of prepared coffee. Spread on the bottom of pie crust and stick it the refrigerator. Make 2 packages of instant vanilla pudding and fold in 1/2 cup of Cool Whip. Spread over fudge-coated pie crust. Refrigerate until firm. Will it taste quite as good? Not really, but it will give you the same flavor with half the work and time.
Black Bottom Pie
1 Graham cracker pie crust, 9"
Black Bottom Layer
1 teaspoon espresso powder
3/4 cup semi-sweet chocolate, chopped
1/2 teaspoon pure vanilla extract
3/4 cup sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 cups cream or half and half
4 egg yolks
2 tablespoons butter
1 1/2 teaspoons pure vanilla extract
1/2 cup whipping cream
Black Bottom Layer: Combine cream, butter and espresso powder in a small saucepan over medium heat. Stir continuously until butter melts; remove from heat. Add semi-sweet chocolate pieces and stir until melted and mixture is smooth. Spread over bottom of Graham cracker crust and refrigerate until ready to use.
Vanilla Topping: In a medium saucepan, combine sugar, cornstarch and salt. Slowly whisk in milk and egg yolks and cook over medium heat, whisking constantly. When mixture thickens, set a timer for 5 minutes and continue cooking. After 5 minutes remove from heat. Add vanilla and butter, 1/2 tablespoon at a time. Stir until butter is completely melted.
Let cool slightly and transfer to a large mixing bowl. Cover tightly with plastic wrap so a "skin" doesn't form on top of pudding. Refrigerate 2-3 hours or until cold and firm.
In a separate mixing bowl, beat whipping cream until stiff. Gently fold whipped cream into cold pudding until combined evenly. Pour mixture into black-bottomed pie crust. Cover and refrigerate 2-3 hours until pie has set and is firm. Garnish with cocoa powder and whipped cream if desired.