Name: Black Bottom Pie Recipe
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 8 servings
Cuisine: american
Ingredients: Graham cracker crumbs; Unsalted butter; Sugar; Salt; Cornstarch

Table of Contents

Black bottom pie is one of my favorite pies. It’s the traditional way to make a pie for Thanksgiving dinner and the reason it is so popular. A pie has a crispy crust, a soft, tender center, and a crispy, flavorful crust. Black bottom pie is also a great recipe for entertaining and perfect for the holidays.

Today I am going to share with you a black bottom pie recipe that is extremely delicious. It’s super easy to make and the perfect dessert to make at Easter. This recipe is specially made in the spring when you are in love with every bloom of flowers on the landscape and also in love with the spring, which has many different kinds of pies, cakes, cookies and other types of dishes.

The black bottom pie is a classic Southern dish that originated during the 19th century. Black bottom pie is a recipe that is often made with graham cracker crumbs that make this pie very delicious. Black bottom pie is a perfect dessert as it combines three things you don’t usually see together, but they go beautifully together.

How To Make Black bottom pie

Black bottom pie is a recipe handed down through generations of southern cooking. It is usually served on special occasions, or just when you want to impress your guests. The black bottom pie recipe you are about to learn is indeed a traditional one, but we’re going to give it a modern twist by adding a healthy spin to it. We’re going to make a black bottom pie recipe!

Ingredients

For the crust

Graham cracker crumbs, 1 1/4 cups
Unsalted butter (melted), 1/4 cup
Sugar, 3 tablespoons
Salt, 1 Pinch

For the filling

Sugar, 1/3 cup
Unsweetened Dutch-process cocoa powder, 1/3 cup
Cornstarch, 2 tablespoons
Salt, 1/8 teaspoon
Whole milk, 1 1/2 cups
Bittersweet chocolate (finely chopped), 3 oz
Unsalted butter (cut into small pieces), 2 tablespoons
Pure vanilla extract, 1/2 teaspoon

For the topping

Unflavored gelatin, 1 1/2 teaspoons
Sugar, 3/4 cup
Cornstarch, 1 tablespoon
Salt, 1/8 teaspoon
Whole milk, 1 cup
Vanilla, 1 teaspoon
Light rum, 2 tablespoons
4 large egg whites

Instructions

For the crust

Step 1

Mix graham cracker crumbs with butter, sugar, and salt. Fill a 9-inch pie plate with the mixture. Place in the refrigerator until it is firm, about 30 minutes.

Step 2

Heat the oven to 350 degrees. Bake for about 12 minutes or until crust is golden brown and crust is set. Remove and let cool completely on a wire rack.

For the filling

Step 1

To make the filling, combine sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Add milk gradually. Heat over medium-high heat, stirring constantly, until almost boiling. Stir in chocolate.

Step 2

Stir constantly until chocolate has melted and mixture is thick, about 2 minutes. Remove from heat, and whisk in butter and vanilla until smooth. Pour the chocolate mixture over the crust. Refrigerate for about an hour or until firm.

For the topping

Step 1

To prepare the topping, prepare an ice-water bath; set aside. Mix gelatin with 2 tablespoons cold water in a small bowl. Stir until dissolved. In a medium saucepan, combine 1/4 cup sugar, cornstarch, and salt. Stir in the milk gradually.

Step 2

Stir constantly over medium-high heat until mixture is thick and boiling, about 5 minutes. Immediately remove from heat and stir in gelatin mixture. Let the mixture cool completely. Mix in vanilla and rum. To thicken slightly, place the pan in ice water. Don’t allow it to completely set. Remove and set aside.

Step 4

With the whisk attachment on an electric mixer, place egg whites in the bowl. Mix until soft peaks form. Reduce speed to low; continue beating while you make syrup.

Step 5

In a saucepan, bring 1/2 cup sugar and 3 tablespoons water to a boil, stirring to dissolve sugar. Brush the sides of the pan with a wet pastry brush to prevent crystals from forming. On a candy thermometer, cook syrup without stirring until it reaches 240 degrees.

Step 6

Increase mixer speed to high, and beat egg whites just until stiff peaks form. Pour syrup into egg whites in a slow, steady stream near the side of the bowl, avoiding the whisk. Beat for seven minutes, or until glossy and cool.

Step 7

In three batches, fold the meringue mixture into the reserved gelatin mixture until just combined. Fill the chocolate crust with the mixture. Let stand for two and a half hours or overnight before serving.