Black cream pie12/29/2023 ![]() This pie got RAVE reviews, and was very easy with the changes I made. I also used a store-bought pie crust to save time. Instead, I just drizzled it over the pie at service. I put the ganache on the bottom of the pie, but did not pour it into the center of the pie. I took other's advice and doubled the filling recipe. I will definitely make this again but next time will double the cream perhaps only pass the extra ganache when serving instead of adding the top layer. I too was leery of the gelatin for the cream but it set up beautifully. While it did use almost every bowl in my apartment I found it fairly quick and simple. ![]() Used a store bought crust to save time (I started at 10pm). ![]() I made this for the first time last night. I didn't think the chocolate overpowered the other components. Doubled the filling recipe, and used rum extract instead of dark rum (actually 1 tsp rum extract, 2 tsp water) and doubled the ganache recipe. I wouldn't make it again - I was underwhelmed with the flavor for the effort it takes.ĭelicious. Lastly, it took 2.5 tries to get the custard right. Also - the recipe calls for too much butter in the ganache it separates. However, even though I love dark chocolate, I thought the chocolate in this recipe should have been milk chocolate because the dark was too bitter. A great friend that I made this for - is a chef who went to Johnson & Wales Culinary school - we both didn't like the pie over all - taste, texture and ingredients. The custard would be better if it had mashed bananas in it - it was also very delicate to make as it can easily turn to scrambled eggs. I took one bite and was ready to spit it out. Also - there's way too much butter that gave the pie a greasy feel and didn't settle properly - it just left an oil layer on the top of the pie - I ended up using a paper towel to sop it up. It should be made with milk chocolate or better - instead of a store bought pie crust disk (that Publix or Winn Dixie don't sell) make it with a home made graham cracker and oreo cookie crust. I've had the best results with Lindt bittersweet chocolate (white and gold wrapper) - my ganache has never separated when I use this, but some other brands of chocolate did give me problems during a period when I couldn't find the Lindt.ĭon't waste your time - I completely agree with the other reviewer - the bittersweet chocolate is just that - too bitter - especially for the amount that's in this pie. I don't agree at all with other reviewers that the dark chocolate is too bitter, but it may depend on what chocolate you're using. I've also always found it necessary to cook the custard longer than the recommended time to get it thick enough - it's better to err on the side of too thick than too thin. The crust is good, but in the last few years I've begun to substitute Martha Stewart's recipe for Pate Brisee which I find easier to work with and tastier. I've been making this pie for 23 years and every Thanksgiving it gets nothing less than raves! I can't count how many times I've been asked for the recipe and now it's become a Thanksgiving staple in many other families. It's delicious! Side note, the crust recipe seems to be enough for 1 1/2 crusts, not 2. The dark rum gives a great subtle flavor against the bananas. Plan ahead so you have time to cool the crust and ganache as described. Spread evenly and refrigerate for at least two to four hours before serving.Love this recipe! I have made it since it was first published in 1991. Gently fold in remaining cream, and pour into prepared crust. ![]() Add a couple spoonfuls of cream to remaining ganache, and stir to lighten. Set remaining ganache aside to cool completely.īeat cream, sugar and vanilla to soft peaks. Lightly sprinkle sea salt over the ganache and set aside. Using a small amount, spread about 1/4 inch thick on the bottom of cooled crust. Pour over cream and let it sit for a couple of minutes. Heat cream over medium heat, until hot, bubbling around the edges, but not boiling.
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