Whip Up a Dreamy Black Bottom Pie Recipe!

Black bottom pie emerges as a culinary symphony of decadence, blending rich chocolate with silky smooth layers that dance across your palate.

Chocolate enthusiasts will swoon over its velvety foundation that defies ordinary dessert expectations.

Dark and dreamy, this pie transforms simple ingredients into an extraordinary experience.

Imagine a crisp crust cradling a luscious chocolate base that melts effortlessly on your tongue.

Creamy custard layers float above the intense chocolatey bottom, creating a harmonious contrast of textures and flavors.

Each forkful promises a luxurious journey through delicate sweetness and deep, robust chocolate notes.

Guaranteed to steal the spotlight at any gathering, this pie beckons you to savor its irresistible charm and indulge in pure dessert magic.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 354 kcal

Servings: 8

Ingredients for Black Bottom Pie from Joy of Cooking

• Graham Cracker Crumbs: Select fine, uniform crumbs for a smooth texture.
• Butter: Use unsalted, high-quality butter for rich flavor.
• Sugar: Choose granulated white sugar for consistent sweetness.
• Salt: Use fine sea salt to enhance overall taste.

• Sugar: Select pure cane sugar for clean sweetness.
• Cocoa Powder: Pick Dutch-processed cocoa for deep, smooth chocolate flavor.
• Cornstarch: Use fresh, non-clumping cornstarch for smooth consistency.
• Milk: Select whole milk for creamy richness.
• Chocolate: Choose high-quality dark chocolate with 60-70% cocoa content.
• Vanilla: Use pure vanilla extract for authentic flavor.
• Salt: Opt for fine sea salt to balance chocolate's intensity.

• Gelatin: Choose unflavored, high-quality powdered gelatin.
• Cornstarch: Use fresh, premium cornstarch for thickening.
• Sugar: Select fine granulated sugar for smooth syrup.
• Milk: Use whole milk for creamy texture.
• Salt: Pick fine sea salt for balanced flavor.
• Egg Whites: Select fresh, room-temperature eggs for perfect meringue.
• Rum: Choose light or dark rum based on preference.
• Vanilla: Use pure vanilla extract for authentic taste.
• Water: Use filtered water for clear sugar syrup.

Tools to Create the Chocolate Layered Pie

• Mixing Bowls: Various sizes for combining ingredients.
• 9-inch Pie Plate: Essential for shaping and baking the crust.
• Wire Rack: Perfect for cooling the graham cracker crust.
• Medium Pot: Used for cooking chocolate and gelatin mixtures.
• Sifter: Helps blend dry ingredients smoothly.
• Whisk: Great for mixing and preventing lumps.
• Candy Thermometer: Ensures precise sugar syrup temperature.
• Electric Mixer with Whisk Attachment: Key for beating egg whites to perfection.
• Pastry Brush: Helpful for preventing sugar crystal formation.
• Small Bowl: Ideal for blooming gelatin.
• Ice Bath: Useful for cooling mixtures quickly.
• Spatula: Perfect for folding and spreading layers.

Making the Classic Black Bottom Pie

• Create Crumbly Crust

Crush graham crackers and blend with melted butter until perfectly combined. Press mixture firmly into pie dish, covering bottom and sides completely. Bake until golden and crispy, then let cool entirely.

• Craft Luscious Chocolate Foundation

Melt rich chocolate with creamy ingredients in a saucepan. Whisk until silky smooth and glossy. Pour evenly over cooled crust, creating a decadent base layer that sets beautifully in the refrigerator.

• Whip Dreamy Meringue Topping

Heat sugar syrup to precise temperature while simultaneously beating egg whites to soft, billowy peaks. Carefully stream hot syrup into whites, transforming them into a glossy, cloud-like meringue that stands tall and proud.

• Assemble Heavenly Pie

Gently fold delicate meringue into gelatin mixture, creating a light and airy filling. Spread luxuriously over chocolate layer, ensuring smooth and even coverage. Chill thoroughly to allow flavors to meld and texture to set perfectly.

Tips for Custard, Chocolate, and Crust

• Whip Up Flavor Variations: Swap graham crackers with chocolate wafers or gingersnap cookies for a unique crust twist that adds unexpected depth and crunch.
• Rum-Free Remix: Replace rum with orange liqueur or almond extract to create a different flavor profile that keeps the dessert exciting without alcohol.
• Temperature Tricks: Let chocolate layer completely cool before adding meringue to prevent unwanted mixing and ensure distinct, beautiful layers that showcase each component's texture.
• Toasting Technique: Use a kitchen torch to lightly brown meringue top for a professional bakery-style finish that adds sophisticated caramelized notes and visual appeal.

Presenting a Classic Pie with Flair

• Slice and Savor Luxuriously: Cut this decadent pie into thin wedges to highlight its elegant layers of chocolate, meringue, and cracker crust. Each slice promises a rich, creamy experience that looks stunning on dessert plates.
• Pair with Complementary Beverages: Serve alongside a hot espresso or dark roast coffee to balance the pie's sweetness. A small glass of aged rum or bourbon can enhance the dessert's complex flavor profile.
• Garnish with Elegant Touches: Dust the top with cocoa powder or dark chocolate shavings for a professional presentation. Sprinkle toasted coconut flakes or crushed graham crackers around the slice for added texture and visual appeal.
• Chill and Store with Care: Keep the pie refrigerated until just before serving to maintain its delicate structure. Cover loosely with plastic wrap if storing overnight, ensuring the meringue doesn't stick or deflate.

Pie Storage Tips That Keep It Delicious

• Preserve Pie Perfection: Smart Storage Strategies
• Refrigerate pie immediately after assembling to maintain its delicate texture and prevent bacterial growth. Cover loosely with plastic wrap or aluminum foil to protect the meringue surface.
• Make-Ahead Magic: Preparation Timeline
• Craft this pie up to 24 hours in advance for stress-free entertaining. Store in the coldest part of your refrigerator, keeping it away from strong-smelling foods that might compromise its delicate flavor profile.
• Slice and Serve Smoothly: Cutting Tips
• Use a sharp knife dipped in hot water and wiped clean between each cut to create perfectly clean meringue slices. Wipe the blade after every slice to ensure pristine presentation.
• Freshness Window: Optimal Consumption
• Enjoy your pie within 2-3 days for maximum flavor and texture. After this period, the meringue may start to weep and lose its light, airy consistency, slightly compromising the dessert's overall quality.

Sinful Black Bottom Pie Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 20 reviews

• Total Time: 50 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Rich, creamy black bottom pie from Southern United States combines chocolate ganache and silky custard layers in a graham cracker crust. Delightful dessert promises pure indulgence you can savor with each memorable bite.

---

Ingredients

Scale 1x2x3x

• 1.25 cups graham cracker crumbs
• 0.25 cup (0.5 stick / 113 g) unsalted butter, melted
• 3 tbsps sugar
• 1 pinch salt
• 3 oz bittersweet chocolate, finely chopped
• 1.5 cups whole milk
• 0.33 cup sugar
• 0.33 cup unsweetened Dutch-process cocoa powder
• 2 tbsps cornstarch
• 0.125 tsp salt
• 2 tbsps unsalted butter, cut into small pieces
• 0.5 tsp pure vanilla extract
• 4 large egg whites, room temperature
• 1.5 tsp unflavored gelatin
• 0.75 cup sugar
• 1 tbsp cornstarch
• 0.125 tsp salt
• 1 cup whole milk
• 1 tsp vanilla
• 2 tbsps light rum

Cook Mode Prevent your screen from going dark

---

Instructions

1. Crust Preparation: Blend graham cracker crumbs, melted butter, sugar, and salt. Press firmly into a 9-inch pie plate, ensuring even coverage. Chill for 30 minutes to solidify.
2. Baking Crust: Roast the chilled crust in a 350°F oven for 12 minutes until golden. Cool completely on a wire rack.
3. Chocolate Filling Creation: Sift sugar, cocoa powder, cornstarch, and salt in a saucepan. Whisk milk gradually, cooking over medium-high heat until near boiling. Incorporate chopped chocolate, stirring until melted and thickened. Remove from heat, blend in vanilla and butter until silky smooth.
4. Chocolate Layer Setting: Transfer chocolate filling into the prepared crust. Refrigerate for one hour until completely set.
5. Gelatin and Milk Mixture: Sprinkle gelatin over cold water to soften. In a separate pan, combine cornstarch, salt, and sugar. Slowly introduce milk, cooking and stirring until thickened and bubbling. Remove from heat, integrate softened gelatin. Cool briefly, then add rum and vanilla.
6. Meringue Crafting: Whip egg whites to soft peaks. Simultaneously, create a sugar syrup heated to 240°F. Increase mixer speed, beating egg whites to stiff peaks. Gradually pour hot syrup into whites, whipping for 7 minutes until glossy and stable.
7. Final Assembly: Gently fold meringue into gelatin mixture in three stages. Spread evenly over chilled chocolate layer.
8. Chilling and Serving: Refrigerate pie for at least 2.5 hours, preferably overnight, before presenting this decadent dessert.

Notes

Chill Crust Completely: Refrigerate the graham cracker crust for 30 minutes before baking to ensure a crisp, stable base that holds its shape perfectly.

Prevent Egg White Deflation: Beat egg whites at room temperature and add hot sugar syrup gradually to maintain maximum volume and create a stable, glossy meringue.

Gelatin Activation Technique: Soften gelatin in cold water for exactly three minutes to activate its thickening properties without compromising texture.

Temperature Precision Matters: Use a candy thermometer when making sugar syrup to hit the exact 240°F mark, which guarantees proper meringue stabilization and silky smooth consistency.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 354
• Sugar: 37 g
• Sodium: 172 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 0 mg