Pennington’s Black Bottom Pie Recipe: A Classic Tulsa Delight
Introduction:
Pennington’s Black Bottom Pie is a nostalgic dessert that takes us back to a beloved restaurant in Tulsa, Oklahoma, long since closed. For those who had the pleasure of enjoying it, this pie was a childhood favorite. The recipe was carefully passed down through local connections, and its rich layers of chocolate custard, light meringue, and flaky pie crust have made it a treasured treat for generations. The pie may seem a bit complex at first glance, but rest assured, it is well worth the effort, as my boyfriend fondly recalls the delicious memories it brings from his childhood. Whether you’re looking for a showstopping dessert for a special occasion or just want to treat yourself to something decadent, this pie promises to satisfy your sweet tooth and warm your heart with every bite.
Although the recipe does require some time and attention, especially with multiple components to prepareโlike the buttery pie crust, velvety chocolate filling, and fluffy meringue toppingโeach step is rewarding. In the end, the perfectly balanced flavors and textures make this pie irresistible.
So, get ready to roll up your sleeves and create a delicious piece of Tulsa history!
Ingredients:
For the Pie Crust:
| Ingredient | Quantity |
|---|---|
| Flour | 1 1/4 cups |
| Salt | 1/2 tsp |
| Shortening | 1/2 cup |
| Water | 3 tbsp |
For the Chocolate Filling:
| Ingredient | Quantity |
|---|---|
| Butter | 6 tbsp |
| Vanilla Extract | 2 tsp |
| Milk | 3 1/4 cups |
| Sugar | 1 cup |
| Cornstarch | 1/3 cup |
| Salt | 1/4 – 1/3 tsp |
| Eggs | 4 large eggs |
| Red Food Coloring | A few drops |
| Butter Extract | 1 tsp |
For the Meringue:
| Ingredient | Quantity |
|---|---|
| Egg Whites | From 4 eggs |
| Sugar | 1/2 cup |
| Whipping Cream | 1 cup |
For the Whipped Topping:
| Ingredient | Quantity |
|---|---|
| Whipping Cream | 1 cup |
| Sugar | 1 tbsp |
Nutritional Information (per slice):
- Calories: 4755.1
- Fat Content: 267g
- Saturated Fat: 119.5g
- Cholesterol: 1344.1mg
- Sodium: 2249.2mg
- Carbohydrates: 518.7g
- Fiber: 10.6g
- Sugar: 299g
- Protein: 78.5g
Instructions:
Step 1: Preparing the Pie Crust
- Begin by preheating your oven to 425ยฐF (220ยฐC). This will ensure that the pie crust bakes evenly and crisps up beautifully.
- In a medium bowl, combine 1 1/4 cups of flour and 1/2 teaspoon of salt. Stir until well mixed.
- Using a pastry blender or two knives, cut in 1/2 cup of shortening until the mixture resembles coarse crumbs. The key here is to not overwork the dough, so you want the pieces of shortening to be pea-sized.
- Gradually add 3 tablespoons of water, one tablespoon at a time, and stir gently until the dough comes together and forms a ball.
- Cover the dough with a damp cloth and let it rest for about 5-10 minutes. This will allow the gluten to relax, making it easier to roll out.
- Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch. Carefully transfer the rolled dough into a 9-inch pie pan, pressing it into the corners and edges.
- Using a fork, prick the bottom and sides of the crust to prevent it from puffing up while baking.
- Place the pie crust in the preheated oven and bake for 12 to 15 minutes, or until lightly browned. Remove it from the oven and allow it to cool completely.
Step 2: Making the Chocolate Custard Filling
- In a large double boiler, melt 6 tablespoons of butter over high heat. Once the butter is fully melted, stir in 2 teaspoons of vanilla extract and 1 teaspoon of butter extract. Add a few drops of red food coloring to give the filling a vibrant, rich hue.
- Next, pour in 3/4 of the milk (around 2 1/4 cups), stirring gently to combine. Allow the mixture to heat through, but do not bring it to a boil.
- In a separate bowl, whisk together the remaining 1/4 cup of milk, 1 cup of sugar, 1/3 cup of cornstarch, and 1/4 to 1/3 teaspoon of salt until smooth.
- Slowly pour this milk mixture into the heated milk and butter mixture in the double boiler, stirring constantly to avoid lumps. Continue stirring until the custard thickens and reaches a temperature of about 180ยฐF.
- Once the custard has thickened, remove the mixture from the heat and let it cool for a few minutes.
- Separate the egg yolks from the whites, placing the whites in a metal bowl in the refrigerator for later use.
- Whisk the egg yolks into the cooled custard mixture until smooth and well-blended. You should have a silky, rich chocolate custard filling at this point.
Step 3: Making the Meringue
- In a separate bowl, beat the 4 egg whites with an electric mixer until stiff peaks form. This may take several minutes, so be patient.
- Gradually add 1/2 cup of sugar, continuing to beat until the meringue is glossy and firm.
- Once the meringue is ready, gently fold it into the cooled chocolate custard, making sure to incorporate it without deflating the mixture. The meringue should just blend into the chocolate filling until no white streaks remain.
Step 4: Assembling the Pie
- Pour the chocolate custard mixture into the prepared pie shell, spreading it out evenly with a spatula.
- Refrigerate the pie for at least 2 hours, or until the filling is fully set and cooled. The texture should be firm but silky, with the perfect balance of chocolate richness and lightness from the meringue.
Step 5: Preparing the Whipped Topping
- To prepare the whipped topping, pour 1 cup of whipping cream into a chilled mixing bowl. Add 1 tablespoon of sugar to sweeten the cream.
- Using chilled beaters, beat the cream on medium speed until soft peaks form. Be careful not to overwhip, as this can cause the cream to turn into butter.
- Spread the whipped topping onto the cooled pie just before serving. Use a spatula to create peaks and waves on the surface, giving it an elegant finish.
Step 6: Serving the Pie
- Once the whipped topping is applied, slice the pie into generous wedges. Each slice should reveal a beautiful layer of rich chocolate custard, fluffy meringue, and a perfectly golden pie crust.
- Serve chilled, and enjoy this decadent treat with friends and family.
Tips & Tricks:
- Pie Crust Perfection: If youโre short on time, you can use a store-bought pie crust, though homemade crusts often deliver the best results.
- Chill the Pie: Make sure to let the pie chill for at least 2 hours before serving. This will give the custard time to fully set and the flavors to meld.
- Whipped Topping Variations: For an even more indulgent topping, consider adding a teaspoon of vanilla extract or a pinch of cocoa powder to the whipped cream for an extra flavor boost.
Conclusion:
Pennington’s Black Bottom Pie is a labor of love, with its layers of chocolate custard, delicate meringue, and buttery pie crust. Itโs a dessert that takes time but delivers a satisfying and nostalgic experience. Whether youโre making it for a special occasion or simply craving something indulgent, this pie will not disappoint. Enjoy every rich, decadent bite, and share the joy with those you love!
