Black Bottom Pie
Indulge in the irresistible layers of a classic Black Bottom Pie, a showstopping dessert that combines velvety chocolate, creamy custard, and fluffy meringue for a truly decadent treat. This pie starts with a buttery graham cracker crust, baked to golden perfection and coated with a layer of rich, bittersweet chocolate. A luscious vanilla custard, lightened with whipped cream and set with gelatin, forms the middle layer, adding a silky texture that perfectly complements the chocolate base. Topped with swirls of toasted meringue and optional dark chocolate shavings, this dessert is as visually stunning as it is delicious. Whether you're hosting a dinner party or looking for a stunning centerpiece for your dessert table, this elegant Black Bottom Pie is guaranteed to impress. Perfectly balanced flavors and textures make it a must-try recipe for fans of creamy, chocolate-laden confections!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 6 ounces Bittersweet chocolate, chopped
- 2.5 cups Milk
- 4 Egg yolks
- 0.5 cup Granulated sugar (for custard)
- 3 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 1 teaspoon Unflavored gelatin
- 2 tablespoons Cold water
- 1 cup Heavy cream, whipped
- 4 Egg whites
- 0.5 cup Granulated sugar (for meringue)
- 0.25 teaspoon Cream of tartar
- 2 tablespoons Dark chocolate shavings (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, until lightly golden and firm. Remove and let cool completely.
In a heatproof bowl, melt the bittersweet chocolate over a pot of simmering water or in the microwave in 30-second intervals, stirring until smooth.
Spread the melted chocolate evenly over the bottom of the cooled crust. Refrigerate until firm.
In a medium saucepan, whisk together milk, egg yolks, 0.5 cup sugar, and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Remove the custard from the heat and stir in vanilla extract.
In a small bowl, sprinkle the gelatin over cold water and let stand for 5 minutes to bloom. Then, heat the gelatin briefly in the microwave (about 10 seconds) to dissolve it completely, and stir into the warm custard.
Allow the custard to cool to room temperature, then gently fold in the whipped heavy cream. Pour this layer over the chilled chocolate base and refrigerate until set, about 2 hours.
In a clean bowl, beat the egg whites with cream of tartar on medium-high speed until soft peaks form. Gradually add 0.5 cup sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
Spread or pipe the meringue over the chilled custard layer, making decorative peaks if desired.
Lightly toast the meringue using a kitchen torch or under a preheated broiler, watching closely to prevent burning.
Garnish with chocolate shavings, if desired, and refrigerate until ready to serve.
Slice, serve, and enjoy this indulgent Black Bottom Pie!
Nutrition Facts
Calories |
4874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.7 g | 333% | |
| Saturated Fat | 151.0 g | 755% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 1705 mg | 74% | |
| Total Carbohydrate | 566.4 g | 206% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 420.0 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 1234 mg | 95% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2717 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
