Hmong-Inspired Black Bottom Pie

Ingredients

In this Hmong-inspired adaptation of Black Bottom Pie, we incorporate Hmong flavors and ingredients to add a unique twist to the classic American dessert. The addition of pandan leaves and cardamom in the coconut cream layer infuses the pie with the aromatic essence of Hmong cuisine, creating a delightful fusion of flavors. We alse have the original recipe for Black Bottom Pie, so you can check it out.

• 1 pre-made pie crust 1 pre-made pie crust
• 150g (5.3 oz) dark chocolate, chopped 150g (5.3 oz) dark chocolate, chopped
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot
• 3 egg yolks 3 egg yolks
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) whipped cream, for topping 1 cup (240ml) whipped cream, for topping
• 1/4 cup (20g) toasted coconut flakes, for garnish 1/4 cup (20g) toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 24g, 16g
• Carbohydrates (total, sugars): 32g, 18g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the pre-made pie crust in a pie dish and press it firmly against the bottom and sides. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
3. 3.
   In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Pour the melted chocolate into the cooled pie crust and spread it evenly. Place the crust in the refrigerator to set.
4. 4.
   In a saucepan, combine the coconut milk, heavy cream, granulated sugar, cornstarch, cardamom powder, and pandan leaves. Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a gentle boil.
5. 5.
   In a separate bowl, whisk together the egg yolks and water. Slowly pour the hot coconut milk mixture into the egg yolks, whisking continuously.
6. 6.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency. Remove from heat and stir in the vanilla extract.
7. 7.
   Remove the pandan leaves from the custard and discard. Pour the coconut custard over the chocolate layer in the pie crust. Smooth the top with a spatula.
8. 8.
   Place the pie in the refrigerator and chill for at least 4 hours, or until set.
9. 9.
   Before serving, spread the whipped cream over the coconut custard layer and sprinkle with toasted coconut flakes.
10. 10.
    Slice and serve chilled. Enjoy!

Treat your ingredients with care...

• Pandan leaves — Pandan leaves can be found in Asian grocery stores. If unavailable, you can omit them, but they add a unique flavor to the coconut cream layer.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.

Tips & Tricks

• To save time, you can use a store-bought pie crust instead of making one from scratch.
• Make sure to cool the chocolate layer completely before adding the coconut custard to prevent them from mixing.
• Toast the coconut flakes in a dry pan over medium heat until golden brown for added flavor and crunch.
• For a stronger cardamom flavor, you can increase the amount of cardamom powder to your preference.
• Serve the pie chilled for the best texture and taste.

Serving advice

Serve each slice of Hmong-Inspired Black Bottom Pie on a dessert plate, garnished with a sprinkle of toasted coconut flakes. Pair it with a dollop of whipped cream on the side for extra indulgence.

Presentation advice

To enhance the presentation, drizzle a chocolate sauce or caramel sauce over the whipped cream topping. You can also decorate the pie with edible flowers or chocolate shavings for an elegant touch.