Ingredients for Black Bottom Pie
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 4 cups whole milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
- Semi Sweet Chocolate Chips
- Graham Wafer Crust
- Unflavored Gelatin
- 1/4 cup cold water
- Light Rum
- 4 large egg whites
- 2 cups heavy whipping cream
- Icing Sugar
- Vanilla Extract
- Fresh Nutmeg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Black Bottom Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Black Bottom Pie
- In a medium saucepan, whisk together 1/2 cup of the granulated sugar and the cornstarch.
- In a separate bowl, whisk together the egg yolks. Slowly whisk in 1/3 cup of the milk, tempering the eggs. This prevents scrambling.
- Whisk in the remaining milk until fully combined.
- Pour the milk mixture into the saucepan with the sugar and cornstarch mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in the vanilla extract.
- Remove 1 cup of the hot custard and stir in the chocolate chips until melted and smooth.
- Pour the chocolate custard into the prepared pie crust.
- In a small bowl, sprinkle the gelatin over the cold water. Let stand for 1 minute to soften.
- Add the softened gelatin to the remaining hot custard and stir until completely dissolved.
- Stir in the rum (if using).
- Refrigerate until the custard is slightly thickened (about 30 minutes).
- In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the gelatin custard mixture.
- Refrigerate until the mixture mounds slightly (about 15-20 minutes).
- Spoon the mousse mixture over the chocolate layer in the pie crust.
- Chill thoroughly until set (at least 4 hours, preferably overnight).
- For the whipped cream topping: In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Gradually add the remaining 1/2 cup of granulated sugar and vanilla extract, continuing to beat until stiff peaks form.
- Pile the whipped cream onto the chilled pie.
- Garnish with freshly grated nutmeg.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
162g
Fat
98g
Carbs
16g
