Fat Bottom Pie

This is the first recipe in my revamp series. The original recipe is called Black Bottom Pie and was featured in Cooking Club of America magazine in August/September 2003 originally. I renamed my version because this pie is so yummy I will have a fat bottom if I keep eating it.  It featured a graham cracker crust with a decadent chocolate ganache layer topped with a raspberry mousse layer.  My version is almost the same I just tweaked the crust to be gluten free simplified the mousse and changed the alcohol used.

Crust

1/2 cup almond meal
1 cup crumbled Pamela's Butter Shortbread cookies
2 Tbs sugar
1/2 cup butter melted
1/2 tsp almond extract

Chocolate Ganache

1 1/2 cup chocolate chips
1/2 cup heavy cream
1/4 cup Monti's Cellar After Dinner ~ Chocolate Raspberry Port 
(OK I am gonna stop here for a second i found this wine locally but you could use any sweet wine you love or 1 1/2 Tbs of liqueur or raspberry syrup as the original recipe calls for)

Raspberry Mousse


1 12oz package frozen unsweetened raspberries ( sweetened can be used and your mouse will be slightly sweeter. I wanted a less sweet finish for topping of the chocolate layer)
1 Tbs Monti's Cellar After Dinner ~ Chocolate Raspberry Port (or what ever you used in the chocolate no need to reduce amount for liqueur or syrup though)
1 packet of plain gelatin (not jello or flavored boxes I use Knox you get 4 packets in the box)
2 cups heavy cream
2 Tbs sugar

Preheat oven to 350. pulse cookie crumbs, almond meal, and sugar in food processor to combine. and butter and almond extract and pulse until evenly mixed. Press into bottom and sides of 9 in. pie plate (or tart pan like original recipes calls for) and bake for 8-10 minutes. crust should be slightly darker and butter glossy.

If you are using wine for the chocolate layer put it in small sauce pan on medium heat and reduce to 1 1/2 tablespoons. (no need to measure it should be half the original amount and slightly syrupy) If you use liqueur or syrup add to pan no need to reduce. Add cream to pan and whisk to thoroughly blend then add chocolate and whisk over heat until smooth and all of the chocolate is melted.

 Pour chocolate into baked crust and smooth out. Allow pie to cool thoroughly. Meanwhile puree raspberries and strain through fine sieve to remove seeds. combine puree and wine or liqueur in a sauce pan and sprinkle gelatin on top. Allow gelatin to sit for a couple minutes to bloom or soften. Heat mixture over medium heat for about 3-5 minutes until it is warm and the gelatin has completely dissolved. Pour mixture into a mixing bowl (I used my stand mixer so i poured it straight into there) Use and ice bath or sink of cold water to quickly cool mixture. This simply means place the bowl in the water but do not allow water to get into the bowl and stir until it is cool to the touch and slightly jelled. Using hand or stand mixer start to beat raspberry mixture and add sugar. Slowly add cream and beat until mixture is fluffy and has stiff peaks like whipped cream. Pour mixture over chocolate and refrigerate at least 2 hours until firm.

Now many culinary gurus would lead you to believe cream will only whip if conditions are perfect and my technique goes against this belief. If you have a phobia the cream and sugar can be whipped separately and folded into cooled raspberry puree.  This is the method the original recipe used.

This is the pie half eaten and 3 days old and still so yummy I can't wait for dessert.