Black Bottom Pie
Black Bottom Pie


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.

Next morning- Wish you saved a piece for breakfast.

Black Bottom Pie

Black Bottom Pie

Author: Si Foster
adapted from Southern Living Magazine, June 1998


  • 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


For Crust:

  • Stir together all ingredients. Press into bottom and up sides of a 9-inch deep-dish pie plate.
  • 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:

  • 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).
  • 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.
  • 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.
  • Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
  • 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.


-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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