PENNINGTON'S BLACK BOTTOM PIE
If you grew up in Tulsa in the 1950s or 1960s, surely you have a memory of Pennington’s. Of everything on the menu, the Black Bottom Pie is the one thing Tulsa World readers seem to miss the most. Here’s the recipe straight from “The Original Pennington's Cookbook,” by Judy Pennington.
- 1 9-inch pie shell, baked
- 6 tablespoon(s) cocoa
- 2 tablespoon(s) butter
- 1 teaspoon(s) butter extract or flavoring
- 1 teaspoon(s) vanilla extract
- 31/4 cup(s) milk
- 11/3 cup(s) sugar
- 1/3 cup(s) cornstarch Pinch salt
- 4 eggs
- 1 capful red food coloring
- 1 cup(s) whipping cream
- ¼ to ¹/³ cup confectioners’ sugar, or to taste
1. Make a high-fluted edge on pie shell when preparing shell to hold the filling.
2. Melt butter in a large double boiler over high heat. Add red food color, vanilla and butter extract. Add three-quarters of the milk and heat through. Reserve a quarter of the milk.
3. Mix all dry ingredients in a large bowl; add in remaining milk, blending until smooth. Separate eggs, storing whites in metal bowl in refrigerator; add yolks to mixture, whisking until smooth and well blended.
4. When the mixture in the double boiler reaches 180 degrees, add cornstarch mixture, stirring constantly until the mixture thickens. Turn heat to low and cook for 1 hour.
5. Whip the egg whites until stiff peaks form. Fold the chocolate mixture into the egg white very gently, just until no white streaks appear. Refrigerate until pie is completely cooled. Top with whipped topping just before serving.
6. To make whipped topping, pour whipping cream into chilled mixing bowl. Add sugar and mix with chilled beaters. Mix on medium speed until peaks begin to form. Spread on pie with spatula. It should have peaks and waves on the surface.