Mrs Phillips Black Bottom Pie
Mrs. Phillips Black Bottom Pie is a decadent dessert masterpiece that combines layers of rich flavors and textures. A buttery graham cracker crust forms the base, followed by a luscious layer of melted semisweet chocolate that adds a deep, indulgent note to every bite. Topped with a velvety vanilla custard filling and a cloud-like whipped cream topping, this pie strikes the perfect balance between creamy, chocolatey, and sweet. Garnished with optional dark chocolate shavings for an extra touch of elegance, this show-stopping dessert is ideal for dinner parties or holiday gatherings. With a quick prep time and make-ahead convenience, this classic black bottom pie is as effortless as it is impressive.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 4 ounces Semisweet chocolate
- 2.5 cups Whole milk
- 0.75 cup Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 0.25 teaspoons Salt
- 3 Egg yolks
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream (for topping)
- 2 tablespoons Powdered sugar
- 2 tablespoons Dark chocolate shavings (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes, then set aside to cool completely.
Melt the semisweet chocolate in a heatproof bowl set over simmering water (double boiler) or in the microwave in 30-second intervals. Once melted, spread the chocolate evenly over the cooled crust. Place in the refrigerator to set while you prepare the filling.
In a medium saucepan, whisk together 0.75 cup granulated sugar, cornstarch, and salt. Gradually add the milk and cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
In a small bowl, whisk the egg yolks. Slowly temper the yolks by adding a small amount of the hot milk mixture, whisking constantly. Then, pour the tempered yolks into the saucepan.
Continue cooking the mixture for an additional 2-3 minutes, stirring constantly, until it has thickened to a creamy consistency. Remove from heat and stir in vanilla extract.
Pour the custard over the chocolate layer in the pie crust. Smooth out with a spatula, then refrigerate the pie for at least 4 hours, or until completely set.
Before serving, whip the heavy cream and powdered sugar together in a chilled bowl until soft peaks form. Spread or pipe the whipped cream over the top of the chilled pie.
Garnish with dark chocolate shavings, if desired. Slice and serve cold.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 42.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 132 mg | 10% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 216 mg | 5% | |
*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.
