Black Bottom Pie Recipe
This Black Bottom Pie features a rich, decadent chocolate layer topped with a smooth and creamy rum custard, finished with a light whipped topping. Perfectly chilled and elegantly layered, this dessert combines deep chocolate flavors with the subtle warmth of rum for a classic treat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Chocolate Layer
- 1 cup Chocolate Chips
- 1 tsp Vanilla Extract
- 1 oz Unsweetened Chocolate (optional)
- 1 cup Hot Custard (from Rum Custard Layer preparation)
- 1 9-Inch Baked Pie Shell
Rum Custard Layer
- 4 Eggs, separated
- 2 cups Milk, scalded
- 1 tbsp Cornstarch
- 1 cup Sugar, divided
- 1 Envelope Unflavored Gelatin (about 2 1/4 teaspoons)
- 1/4 cup Cold Water
- 1 tbsp Rum
- 1 cup Whipped Dessert Topping
Instructions
- Prepare the Chocolate Layer: In a heat-resistant bowl, melt 1 cup of chocolate chips together with 1 cup of hot custard from the rum custard preparation. Stir in 1 teaspoon of vanilla extract and 1 ounce of unsweetened chocolate if using, until smooth and fully combined. Pour this chocolate mixture into the fully baked 9-inch pie shell, then place it in the refrigerator to chill and set.
- Prepare the Rum Custard Layer: In a small bowl, soften the unflavored gelatin by sprinkling it over 1/4 cup of cold water; let it stand for a few minutes. In a separate saucepan, scald 2 cups of milk. Beat the egg yolks with 1/2 cup sugar and 1 tablespoon cornstarch until smooth. Gradually add the hot milk into the egg mixture while stirring constantly. Return the mixture to the stove and cook over medium heat, stirring until thickened. Remove from heat and stir in the softened gelatin until completely dissolved. Mix in 1 tablespoon of rum. Chill the hot custard until it starts to slightly thicken.
- Beat Egg Whites: In a clean, dry bowl, beat the 4 egg whites and the remaining 1/2 cup sugar until stiff peaks form. Gently fold these beaten egg whites into the slightly thickened rum custard mixture, preserving as much air as possible for a light texture.
- Assemble and Chill: Pour the rum custard mixture over the chilled chocolate layer in the pie shell, smoothing the top. Refrigerate the assembled pie for at least 1 hour until set. For quicker chilling, freeze for about 30 minutes but do not let it freeze solid.
- Final Touches: Before serving, frost the top of the pie with 1 cup of whipped dessert topping. Optionally, garnish with shaved unsweetened chocolate for an attractive finish and extra chocolate flavor.
Notes
- Using the optional unsweetened chocolate in the chocolate layer enhances the depth of chocolate flavor.
- Ensure the gelatin is fully dissolved into the hot custard to avoid grainy texture.
- When folding egg whites into custard, do so gently to retain the airy texture of the mousse layer.
- Chilling the pie adequately is essential for proper layering and sliceability.
- For a non-alcoholic version, substitute rum with vanilla extract or omit entirely.
Keywords: Black Bottom Pie, Chocolate Pie, Rum Custard Pie, Layered Pie, Chocolate Dessert, No-Bake Chocolate Layer
Find it online: https://nataliereeve.com/black-bottom-pie-recipe/
