Black Bottom Pie IV

Black Bottom Pie IV

3
Saundra 0

"This pie's rich chocolaty layer and its airy rum cream layer are supported by a spicy gingersnap crust. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."

Ingredients 6 h 55 m {{adjustedServings}} servings 519 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10-inch pie pan.
  2. In a medium bowl, mix together cookie crumbs and softened butter. Press firmly into pie pan. Bake in preheated oven for 10 minutes. Allow to cool completely.
  3. In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. Bring milk to a simmer in top of a double boiler. Slowly whisk 1/2 cup of milk into egg yolk mixture, then gradually whisk egg yolk mixture into remaining 1 1/2 cups milk. Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat back of spoon. Remove from heat.
  4. Transfer 1 1/4 cups of hot egg yolk mixture to a small bowl and add unsweetened chocolate. Stir until chocolate is melted. Allow to cool slightly, then mix in vanilla extract. Pour chocolate mixture into cooled pie crust. Place in refrigerator.
  5. Combine gelatin with cold water and set aside to soften 5 minutes. Add to remaining egg yolk mixture, stirring well. Allow to cool, then stir in rum.
  6. In a large glass or metal bowl, combine egg whites and cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate layer.
  7. In a medium bowl, whip cream until soft peaks form. Spread over top of pie. Sprinkle with grated chocolate. Chill at least 1 hour before serving.
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Reviews 3

  1. 3 Ratings

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G8RFRK
7/25/2003

This is without a doubt the BEST black bottom pie I have ever made or had! The only problem is that I didn't make two - one just goes too fast!!

Alice/Seattle
7/7/2011

This pie is so good. My son-in-law loves this pie. It only gets baked when I go to visit.

Aswish313
12/27/2014

This was the first time I've made Black Bottom Pie of any sort but am a fairly accomplished baker so I was very much looking forward to making and tasting this recipe. Of the recipes I saw this one had the most "real" ingredients, meaning it didn't use pudding mix or anything silly like that which is why I chose it. I followed the recipe exactly and it turned out as I expected - it looked beautiful. I served it for Christmas dessert and it was such a disappointment. It was ok at best - don't get me wrong, it wasn't bad, it just wasn't anything more than mediocre and for the amount of time and steps it took, it definitely wasn't worth it.