I use vanilla extract in the chocolate pudding filling as well as the vanilla.ĭon't think it's too much trouble either. It's loaded with eggs and cream and everything nice. Why have just one when you can have two? Black Bottom Chocolate Cream Pie is a two-fer! The vanilla custard is a glorious combo of homemade pudding ingredients, heated together to silken bliss. I wanted the chocolate flavor to comes through strong and delicious next to the vanilla. I made the chocolate custard extra chocolaty with the addition of bittersweet chocolate. I didn't use this simple recipe for the base of this black bottom cream pie.įor this combo experiment I wanted to really punch up the chocolate. It's a milk chocolate version that melts in your mouth. My standard chocolate cream pie is a take on my mom's classic. I just decided to put two together and make the ultimate cream pie! Classic cream pie Now whether that's a chocolate, vanilla, coconut, banana cream pie or butterscotch, that is always up for debate. In my opinion a cream pie has always got to be in the mix if you're making a few pies. If you are looking for a vanilla cream pie recipe, or even a chocolate cream pie recipe, I have a two for one here! And that usually brings out all the pie opinions from Thanksgiving to spring and into summer. It's pie season! It's really always pie season in my book. No need to battle it out, this black bottom cream pie is for the entire crowd. Let the cake sit for a good hour out of the fridge before serving, it will result in the intended pudding/mousse softness, yet holds its shape….perfection.Chocolate and Vanilla Cream Pie is the best of both worlds. It is very firm cold, so much so, it was hard to cut a piece in getting it out. For serving, I made the mistake of serving it right out of the fridge. I will use a stabilized vegan cool-whip type you can find in Whole Food’s and other places next time.Ĥ. It came out way to thick and muddy, even after whipping it considerably…and it had a STRONG coconut flavor, which is nice with chocolate, but it never picked up any of the extract flavorings. I would probably not use the recommended coconut whipped topping next time. The dough was much too sticky for the Vitamix to grind finely, and it made my blender smell of smoke/electrical smell, which I guess is common when overheated (oils from the wires.) It left the crust with a gritty mouth feel.ģ. In doing so, I would recommend using a food processor, not a Vitamix or other commercial blender, for the crust. I doubled the recipe to make a nice tall 8″ springform pan size. The Whole Foods’ way, expect to serve up a $25 to $30 cake (I doubled the recipe.)Ģ. If you can source these items cheaply or get sales, do so. The ingredients are expensive, more so now that prices have gone up on a lot for these specialty items Medjool dates, cashews, almond flour, even syrup and Hu Kitchen Gems, all pricey. Maybe that is camera/studio lighting? Anyway, I thought I would post some things of note about my experience ġ. Mine came out looking like dark chocolate, unlike the pics from the recipe which tend to be lighter. This is a very delicious pudding/mousse type dessert. I have been waiting to make this, and behold, Thanksgiving was the reveal. Once the filling is firm, garnish with whipped coconut cream and more Hu Kitchen Gems.Place in the freezer to set for at least 3 hours or in the refrigerator for at least 6 hours, or until completely firm, before topping with whipped coconut cream.Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Pour the filling into the prepared pan over the chocolate.You may need to add a bit more coconut milk to get it to blend smoothly if your blender isn’t super high-powered. In the same food processor or high-powered blender used for the crust (no need to wash between – I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2 to 4 minutes, or until the mixture is silky smooth and creamy.Don’t over process, or it will get oily! Press evenly along the bottom of the prepared pan. Add the almond flour, pitted dates, cacao powder, coconut oil, vanilla extract, and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough.You could also use an 8″ springform pan if you want a thinner pie. Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil.
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