December 24, 2015
FOOD // MINT CHOCOLATE BLACK BOTTOM PIE.
MINT CHOCOLATE BLACK BOTTOM PIE
Approx Time 4 Hours (due to chill times) // Serves 6-8
3 1/4 cups heavy cream
6 ounces semisweet chocolate chips
2 ounces andies mint baking chips
1 teaspoon of mint extract
1 tablespoon of spiced rum (we used captain morgan)
1 chocolate cookie 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 chocolates and let stand until melted, approx 5-10 minutes. Whisk to combine, then whisk in rum. Pour chocolate mixture into pie crust and reserve a little for the topping later. If you don't care to decorate your pie just add all of the mix into your pie filling. Sprinkle nuts over top an refrigerate pie 3 hours // or up to 2 days.
2.) In a large bowl, use and electric mixer ( I used my food processor), beat 2 cups cream, mint extract and sugar on high until stiff peaks form, approx 2-3 minutes. Top pie with whipped cream. Used reserved chocolate mixture to decorate your pie. I also shaved some andies mints on top of the pie when I was done.
Modified recipe from Everyday Food // Issue No. 77 // November 2010 // Page 69