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Black Bottom Pie

  • 30m Prep Time
  • 15m Cook Time
  • 3h Ready In

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  • Cuisine : American
  • Course : Dessert

A classic American pie with a chocolate layer and a light rum-flavored custard topped with whipped cream and chocolate shavings.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
    • ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies
    • 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled
    • (1 teaspoon ground cinnamon)
    Sub-recipe steps
    1. Put in a medium bowl, reserving a tablespoon or two for topping, if desired: 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
    2. Add and stir until well blended: ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies; 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled; (1 teaspoon ground cinnamon)
    3. To shape the shell and bake, see About Crumb Crusts. When the pie is filled, scatter reserved crumbs as a topping.
  • ¼ cup (60g) cold water
  • 1 ½ teaspoons unflavored gelatin
  • 6 ounces (170g) semisweet or bittersweet chocolate, finely chopped, or 1 cup semisweet chocolate chips
  • ⅓ cup (65g) sugar
  • 4 teaspoons (10g) cornstarch
  • 2 cups half-and-half (470g) or 1 cup whole milk (235g) plus 1 cup heavy cream (230g)
  • 4 large egg yolks (whites reserved)
  • 2 teaspoons vanilla
  • (2 tablespoons dark rum or Grand Marnier)
  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • ⅓ cup plus 1 tablespoon (80g) sugar
  • 1
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.
  • (1 ounce semisweet or bittersweet chocolate, grated or shaved)

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Crumb Crust, preferably made with gingersnaps
  • ¼ cup (60g) cold water
  • 1 ½ teaspoons unflavored gelatin
  • 6 ounces (170g) semisweet or bittersweet chocolate, finely chopped, or 1 cup semisweet chocolate chips
  • ⅓ cup (65g) sugar
  • 4 teaspoons (10g) cornstarch
  • 2 cups half-and-half (470g) or 1 cup whole milk (235g) plus 1 cup heavy cream (230g)
  • 4 large egg yolks (whites reserved)
  • 2 teaspoons vanilla
  • (2 tablespoons dark rum or Grand Marnier)
  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • ⅓ cup plus 1 tablespoon (80g) sugar
  • 1 Whipped Cream
  • (1 ounce semisweet or bittersweet chocolate, grated or shaved)

Let's Cook

  1. Step 1.

    Line a 10-inch pie pan with: Crumb Crust, preferably made with gingersnaps

  2. Step 2.

    Bake as directed in About Crumb Crusts and let cool completely. Pour into a small cup: ¼ cup (60g) cold water

  3. Step 3.

    Sprinkle over the top and let stand for 5 minutes: 1 ½ teaspoons unflavored gelatin

  4. Step 4.

    Place in a medium bowl: 6 ounces (170g) semisweet or bittersweet chocolate, finely chopped, or 1 cup semisweet chocolate chips

  5. Step 5.

    Whisk together thoroughly in a medium heavy saucepan: ⅓ cup (65g) sugar; 4 teaspoons (10g) cornstarch

  6. Step 6.

    Gradually whisk in: 2 cups half-and-half (470g) or 1 cup whole milk (235g) plus 1 cup heavy cream (230g)

  7. Step 7.

    Vigorously whisk in until no yellow streaks remain: 4 large egg yolks (whites reserved)

  8. Step 8.

    Stirring constantly, bring to a simmer over medium heat and cook for 30 seconds. Immediately stir 1 cup of the mixture into the chocolate. Add the softened gelatin to the mixture remaining in the pan and stir for 30 seconds to dissolve the gelatin. Vigorously stir the chocolate mixture until smooth (if the chocolate fails to melt completely, set the bottom of the bowl in very hot water). Spread the chocolate mixture evenly over the bottom of the pie crust and refrigerate. Stir into the custard still in the pan: 2 teaspoons vanilla; (2 tablespoons dark rum or Grand Marnier)

  9. Step 9.

    Beat in a large bowl until foamy: 3 large egg whites

  10. Step 10.

    Add: ¼ teaspoon cream of tartar

  11. Step 11.

    Continue to beat until soft peaks form, then gradually beat in: ⅓ cup plus 1 tablespoon (80g) sugar

  12. Step 12.

    Increase the speed to high and beat until the peaks are stiff and glossy. Gently fold the egg whites into the custard mixture. Spoon the filling over the chocolate mixture in the pie crust. Refrigerate for at least 3 hours, or up to 1 day before serving.

  13. Step 13.

    Top with: Whipped Cream

  14. Step 14.

    If you wish, sprinkle with: (1 ounce semisweet or bittersweet chocolate, grated or shaved)

  15. Step 15.

    The pie can be refrigerated for up to 5 days.

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