Non-alcoholic Black Bottom Pie is a great way to liven up plain old chocolate cream pie. Typical Black Bottom Pie consists of a chocolate cookie crumb crust, a layer of chocolate cream topped with an airy rum-chiffon layer, and a final layer of whipped cream. My recipe substitutes the rum with a lovely caramel-infused chiffon layer. The contrast of flavors and textures in this pie make it a delightful treat.
It’s very important that you read through the entire recipe, and prep/measure out all your ingredients before you begin. Trust me on this. Also take note that the amounts of sugar and water can be tricky; the amount listed in the ingredient section is the total amount used, but in the instructions the water and sugar are both divided and used at different steps in the recipe.
Equipment needed: A food processor, hand held mixer, and at least two medium-sized identical mixing bowls (you’ll divide the pie filling evenly between the bowls; you just have to ‘eye ball it’ and it’s easier to divide evenly if the bowls are identical.)
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