It's getting warmer outside (uugh), summer is almost upon us. Who wants to turn on a hot oven? Not me, that's why I am thankful to find a great icebox pie recipe that doesn't take much effort to do. YUM! So go on and enjoy the summer and eat your pie too. :)
Black Bottom Icebox Pie
- 24 oreos, crushed
- 1/2 cup butter, melted
- 2/3 cup sugar
- 3 Tablespoons cornstarch
- 4 egg yolks
- 2 cups milk
- 8 oz. bittersweet chocolate chips, mini
- 1 teaspoon rum extract
- 1 1/2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 1/4 cup sugar
- extra crushed oreos or chocolate chips, to garnish
- *Pulse Oreos in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumbs and butter, and firmly press mixture on bottom, up sides, and on to lip of a lightly greased 9 inch pie plate. Freeze crust for 30 minutes.
- Whisk together 2/3 cup sugar and cornstarch in a medium heavy sauce pan. In a small bowl whisk together yolks and milk. Then whisk mixture into sugar mixture in pan. Cook over medium heat, whisking constantly, 10 to 12 minutes or until mixture thickens. Let cook for 1 minute more. Remove from heat and add in chocolate chips, rum extract, and vanilla. Whisk until combined and chocolate is melted. Spoon filling into crust. Place plastic wrap directly on filling (to prevent a film from forming), and chill 8 to 24 hours.
- Beat whipping cream and 1/4 cup of sugar at medium high speed with a mixer until soft peaks are form. Top pie with whipping cream , and garnish, if desired.
Makes 8 servings
Adapted from: Southern Living Best Comfort Food Recipes Mag Feb/Mar 2011
Linked to: Weekend Potluck, Tuesday Talent Show, Totally Tasty Tuesdays, Trick or Treat Tuesdays