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Home cooking from a simpler time
Peanut Butter Black Bottom Pie
1-1/4 cups flour
1/2 tsp salt
1/4 tsp baking powder
1/2 cup butter-flavored Crisco
1 TBL beaten egg
1 tsp cider vinegar
Water to make 1/4 cup liquid
6 oz. Special Dark chocolate chips
3/4 cup whipping cream
1/3 cup sugar
3 TBL cup cornstarch
1/8 teaspoon salt
4 large egg yolks
2 cups half & half
1 TBL butter
1 tsp vanilla
1 cup peanut butter
1 tsp gelatin dissolved in 1/3 cup water
1-1/2 cups heavy cream
1 tsp vanilla
2 TBL sugar
For crust, mix dry ingredients, cut in cold shortening, and mix liquid in by hand. Roll and place dough in 9" pie pan. Fork crust liberally and weigh down with two spoons. Bake at 350 for 20-25 minutes.
Melt chips in hot milk, pour into crust and cool until set.
For filling, mix cornstarch, salt, sugar, and egg yolks into a paste in a sauce pan. Stir in half & half and heat until it thickens and begins to boil. Stir in butter and vanilla. Strain egg particles, if desired, and stir in peanut butter. Cool to room temperature, fill crusts, and chill.
For topping, dissolve gelatin in water and cool to room temperature. Whip cream, vanilla, and sugar until stiff peaks form. Fold in gelatin. Spread on pie and garnish with chopped peanut butter cups. Chill three hours.