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
- 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
Instructions
- 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.
- Baking Crust: Roast the chilled crust in a 350°F oven for 12 minutes until golden. Cool completely on a wire rack.
- 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.
- Chocolate Layer Setting: Transfer chocolate filling into the prepared crust. Refrigerate for one hour until completely set.
- 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.
- 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.
- Final Assembly: Gently fold meringue into gelatin mixture in three stages. Spread evenly over chilled chocolate layer.
- 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