All this talk of Penningtons has YrHmblHst 'jonesing' for hamburgers, fries, cherry Dr Pepper and Black Bottom Pie. The first 3 are manageable, but only Penningtons can do the last item justice. Given the travesty of the reality of Pennington's demise, I am left with trying to replicate it on my own. A quick search garnered the recipe, which I want to share with you here.
Pennington's Black Bottom Pie
(from The Original Pennington's Cookbook, by Judy
1 9-inch pie shell, baked (recipe follows)
6 tablespoons cocoa
2 tablespoons butter
1 teaspoon butter extract or flavoring
1 teaspoon vanilla extract
3 1/4 cups milk
1 1/3 cups sugar
1/3 cup cornstarch
1 capful red food coloring
1 cup whipping cream
1/4 to 1/3 cup confectioners sugar, or to taste
1. Make a high-fluted edge on pie shell when preparing shell to hold
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
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.
Pennington's Pie Crust:
1 1/4 cups flour
1/2 teaspoon salt
1/2 cup shortening
3 tablespoons water
1. Mix flour and salt in bowl. Lightly cut in shortening with pastry
blender until mixture resembles coarse meal. Sprinkle in water, a small amount
at a time, until all particles are moistened and cling together when pressed
into a ball. Cover with a damp cloth and let rest a few minutes. Roll out
thin (less than an 1/8 inch) on lightly-floured board.
2. Fold and place in pie pan. Prick bottom and sides of baking shell
first. Bake at 425 degrees for 12 to 15 minutes or until lightly browned.
4. Assemble pie.
Regrettably, YrHmblHst's efforts do not measure up to the original. You though, dear Reader, are encouraged to try your hand. Good Luck and Bon Apetit!