Name: Chocolate Black-Bottom Pie
Yield: 6
Ingredients: 3 1/4 c. heavy cream -; 8 oz. semisweet chocolate -; 1 tbsp. spiced rum -; 1/2 c. toasted macadamia nuts -; 2 tbsp. confectioners' sugar -; 1 Easy Press-In Pie Crust -; 6 oz. cookies -; 3 tbsp. sugar -; 1/4 tsp. Coarse salt -; 5 tbsp. unsalted butter -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chocolate Black-Bottom Pie

1. 3 1/4 c. heavy cream -

2. 8 oz. semisweet chocolate -

3. 1 tbsp. spiced rum -

4. 1/2 c. toasted macadamia nuts -

5. 2 tbsp. confectioners' sugar -

6. 1 Easy Press-In Pie Crust -

7. 6 oz. cookies -

8. 3 tbsp. sugar -

9. 1/4 tsp. Coarse salt -

10. 5 tbsp. unsalted butter -

How to cook deliciously - Chocolate Black-Bottom Pie

1. Stage

Preheat oven to 350 degrees F. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.

2. Stage

Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.

3. Stage

For the filling: In a medium microwave-safe bowl, microwave 1 1/4 cups cream until hot, about 3 minutes. Add chocolate and let stand until melted, 5 to 10 minutes. Whisk to combine, then whisk in rum. Pour 1 1/2 cups chocolate mixture into crust (reserve remaining chocolate mixture). Sprinkle nuts over top. Refrigerate pie 3 hours (or up to 2 days).

4. Stage

In a large bowl, using an electric mixer, beat 2 cups cream with sugar on high until stiff peaks form, 2 minutes. Top pie with whipped cream, then dot with reserved chocolate mixture. With a skewer, gently swirl chocolate through whipped cream.