Black Bottom Pie

Prep Time: minutes
Cook Time: 25 minutes
Total Time: minutes
Serving Size: 8



  • Soak the gelatine in the cold water. Scald the milk or milk and cream over very low heat. (Or prepare the entire filling in a double boiler over hot water.) Mix the 1/2 cup sugar and the salt, flour, and egg yolks. Slowly stir in some of milk until the mixture is blended. Pour back into the hot milk and stir over low heat until the mixture thickens enough to coat a spoon (about 15 to 20 minutes). Remove from the heat and take out 1 cup of custard. Add the melted chocolate and vanilla to this and stir until it is well combined. Set aside to cool to room temperature. Add the gelatine to the remaining custard and stir until dissolved. Then add the rum or rum flavoring. Chill until syrupy.
  • Spread the chocolate mixture into the chilled crumb crust and refrigerate. When the chilled gelatinized custard mixture is beginning to thicken, beat the egg whites until foamy, add the cream of tartar, and beat. Beat in the 1/3 cup of sugar gradually, and beat until it is dissolved and the mixture will hold stiff peaks when the beater is lifted. Fold into the gelatinized custard and spread over the chocolate layer. When ready to serve, top with sweetened whipped cream. Garnish with shaved chocolate. This is a rich pie and can be cut into 8 pieces for a luncheon dessert.

Nutrition Facts
Serving Size: 8
Servings: Serves 8
Amount Per Serving
Calories 315 Calories from Fat 180
% Daily Value*
Total Fat 20g 30%
Saturated Fat 12g 60%
Cholesterol 115mg 38%
Sodium 243mg 10%
Total Carbohydrates 51g 17%
Dietary Fiber 5g 20%
Sugar 38g %
Protein 15g 25%
* Percent Daily Values are based on 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Original text