Black Bottom Pie

Usually, Valentine’s Day isn’t a big deal. I try and make a nice dinner, maybe something special. It’s usually grits. I said it. I think grits are sexy. Anyway, I’ve never made a big deal about it. I’m pretty sure last year we ended up watching this show about two guys who should have died on an island after they got shipwrecked. But this year I wanted to do something a little different. This has been a particularly hard winter, I’ve been in a funk and the idea of doing something special just because was really appealing.

So today I worked from home and planned a really sweet night in. I made a nice dinner, complete with both chocolate dipped strawberries and black bottom pie. I chilled a bottle of cava. I put on a fancy dress. I built a fire on a night not remotely cold enough to warrant one. I shaped twizzlers into letters saying things like “I love you” and “D <3 E.” I cut out paper hearts. And I built a fort in our living room.

And I have to say, I’m so glad I did. I needed this. I know Dan loves me every day. I know that everyday I’m incredibly lucky and that everyday I have someone special and kind to come home to, someone that loves me. I celebrate that every day. But it was so refreshing to carve out a little extra special time for us. No, I don’t need an excuse to bake my husband a pie and lie around and snuggle him. But I won’t turn down the opportunity.

Black Bottom Pie

Dough:

2 1/2 cups flour

2 tbsp sugar

1 tsp salt

1/4 cup shortening

1 stick butter

1/2 cup water

Filling:

2 cups milk

1 tbsp flavorless gelatin

1/4 cup cold water

1/2 cup sugar

1 tbsp corn starch

1 tsp salt

4 egg yolks

Chocolate layer:

1 tsp vanilla extract

1 1/2 cups chocolate

Custard Layer:

4 egg whites

1 tsp cream of tartar

1/4 cup sugar

1 tsp almond extract

Topping:

1 cup heavy whipping cream

1/2 cup sugar

1 tsp vanilla

Chocolate for shaving

Start with your pie dough. Sift dry ingredients. Using your hands, work in shortening. Cube butter and work it in. Continue to blend until the consistency is that of course cornmeal. Stir in the water, a little at a time until your dough forms a ball. Divide in half. Wrap each half in plastic wrap and refrigerate for at least 1 hour.

Remove half of the dough from the fridge. Roll it out on a floured, non-stick surface (like a sil-pat). Roll it out so it is 1 foot x 1 foot wide and 1/4″ thick. Drape the crust over the rolling pin and transfer it to the pie dish. Press into the pie dish. Bake at 375 for 25 minutes.

Combine gelatin and cold water. Set aside. Scald milk. Set aside. Combine egg yolks, sugar, salt, and corn starch. Stir in yolks, fully incorporating. Spoon a ladle-full of milk into egg mixture. Stir it in completely. Stir in a second ladle-full. Pour egg/milk mixture into the remaining milk. Over medium heat, stir constantly until it thickens enough to coat the back of a spoon (5-7 minutes). Stir in gelatin. Set aside.

Melt chocolate in a medium size bowl. Stir half of egg/milk mixture into the chocolate. Stir well so there are no lumps. Add vanilla. Pour into pie dish. Refrigerate.

Add almond extract to the remaining custard. In a mixer, whip egg whites, cream of tartar, and sugar until stiff. Fold into remaining custard. Spoon into pie dish on top of the chocolate.

Refrigerate at least 3 hours.

Whip cream, sugar, and vanilla until stiff. Spread onto pie. Shave chocolate on top for garnish. Chill for 1 hour before serving.