Land of the Free....because of the Brave
Proud Volunteer Field Editor for Taste of Home for 18 years.Multiple contest winner.
That pie was my all time favorite... It's name was "Black Bottom Pie"
I worked at TIPPINS for years in NRH. Your pie was the BLACK BOTTOM PIE. And the bavarian cream was made using real rum. I know ALL the pies,cakes,cheesecakes,& menu recipes. You may contact me for recipe if you like
.Boy i sure miss them. By far one of the BEST restaraunts by far. Sadly, they just did not advertise. Had they, i have no doubt they would be nationwide and very successful!
Hello... I would love to have the recipe for the Black Bottom Pie if you still have it available! The rum addition might be why I loved it so much :-)! Not sure how to go about receiving it, but I guess I could check here for your reply?? I'm completely new to this! Thanks! Sadie09
Here`s two that uses rum:)
Hello, The pie you mentioned was indeed the Black Bottom pie. It was much like the French Silk filling except another layer of the pie was Bavarian Cream that did have rum in it. It was indeed wonderful like all Tippins pies are and continue to be.
I live in the greater Kansas City area and still enjoy some of the Tippins pies that were sold in their restaurants. It was indeed a real treat to dine at Tippins and then follow it up with a slice of pie. A local grocery chain by the name of Hen House groceries purchased many of the Tippins pie recipes. They feature a different pie every week in their grocery ad and there are no better pies than the Tippin pie.
I am really sad that the Community forum is going away. I have really enjoyed reading the learning from many of the posters.
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