Tessa brought Black Bottom Pie and shared it with me about ten years ago at our annual Pie Night party. It has been a favorite of mine since. Think grown up chocolate pie. Rum flavoring, home made custard, dark chocolate, whipped cream in a crust with a little bit of a bite. Don’t make this unless you plan to serve it to a group. This is one you’ll continue to take out of the fridge, and take a sliver. Then another. Another. Ok, tell yourself -tomorrow, sweat pants. One more taste. Enough! Wrap it up, have your kid take it to a neighbor.
Black Bottom Pie
Ingredients
- 2 tablespoons water room temperature
- 2 tablespoons rum or 2 teaspoons rum flavoring
- 1 envelope unflavored gelatin
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 2 cups milk
- 4 egg yolks
- 1 cup 6 ounces semisweet chocolate morsels
- 2 cups whipping cream
- 3 tablespoons powdered sugar
Gingersnap Crust
- 1 1/2 cups gingersnap crumbs about 26 cookies
- 2 tablespoons sugar
- 1/3 cup butter or margarine melted
Instructions
For Crust:
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Stir together all ingredients. Press into bottom and up sides of a 9-inch deep-dish pie plate.
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Bake at 350° for 12-15 minutes. Or just until crust starts to turn dark brown on the edges. Cool on a wire rack.
For Filling:
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Stir together 2 tablespoons water and rum flavoring in a small bowl. Sprinkle gelatin over mixture. Stir mixture, and set aside. (this mixture will set up in bowl).
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Combine sugar and cornstarch in a heavy saucepan; gradually whisk in milk and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Stir in gelatin mixture until dissolved.
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Stir together 1 cup custard mixture and chocolate morsels until smooth. Pour into Gingersnap Crust. Chill 30 minutes or until set. Set aside remaining custard mixture.
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Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
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Fold 1 cup whipped cream into remaining custard mixture. Spoon over chocolate mixture. Chill pie and remaining whipped cream 2 hours or until pie is set. Spread remaining whipped cream over pie before serving. Garnish with chocolate curls if desired.
Recipe Notes
-Note if using rum, 2 tablespoons. If using flavoring, reduce the amount to 2 teaspoons. Flavoring is more potent than the real deal.
-I have used both name brand and store brand gingersnap cookies, the store brand are usually less than half price, and taste the same. This time I purchased Kroger (Smith’s) brand.
-You will have four layers when finished. Crust, chocolate mixture, custard mixture, whipping cream.
-Make this early in the day or the day before serving, so the layers have time to set up. The crust will not get soggy if cooked properly.
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I still have about one piece in my fridge, come over. And yes I have had to force myself not to eat the whole thing alone.
Okay, so I've been on a quest to find a chocolate cake all day today. My MIL is a chocolate fanatic and I have been looking all day on everyone's sites for a good one. It's her bday tomorrow and I was put in charge of her cake. I am so going to try your cake!!! I'm so excited! I'll let you know how it goes!
This pie looks amazing, as do all of your recipes on here! I'm so glad I found your blog!
i think i gained 10 pounds just looking at your blog! is it bad i do this EVERY SINGE DAY?! i love everything on here & can't wait to try them all!
I am interested in food photography and was wondering, what kind of camera do you use? How do you stage for a photo? All of your pictures are beautiful, and yummy.
Gingersnap crust? Hmmm… sounds great!
"If you had a choice between pie heaven and regular heaven, I'd choose pie heaven. It's probably a trick, but if it's not, Mmmmmmm boy." — Jack Handy
Thanks for pie night…my many forkfuls were just right!
Dakota,
I have two cameras. One is a point and shoot Canon Power Shot SSD750. The other is a Canon EOS Rebel 500D. I like to photograph outside in the natural light, when possible. email me if you have any other questions! [email protected]