Black-Bottom Chocolate Pie Recipe

Name: Black-Bottom Chocolate Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup sugar; ¼ cup cornstarch; 2 tablespoons unsweetened cocoa powder; 1 pinch salt; 6 large egg yolks; 2 cups low-fat milk (1%); ½ cup whipping cream; 6 ounces semisweet chocolate, chopped; 1 tablespoon dark rum; 1 teaspoon vanilla extract; nonstick vegetable cooking spray; 6 tablespoons unsalted butter; 1 ounce semisweet chocolate; 30 chocolate wafer cookies; 1 cup whipping cream; 2 tablespoons powdered sugar; 1 teaspoon dark rum; chocolate curls

Servings: persons

⅔ cup sugar
¼ cup cornstarch
2 tablespoons unsweetened cocoa powder
1 pinch salt
6 large egg yolks
2 cups low-fat milk (1%)
½ cup whipping cream
6 ounces semisweet chocolate, chopped
1 tablespoon dark rum
1 teaspoon vanilla extract
nonstick vegetable cooking spray
6 tablespoons unsalted butter
1 ounce semisweet chocolate
30 chocolate wafer cookies
1 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon dark rum
chocolate curls

1
For crust: Spray 9-inch-diameter glass pie dish with nonstick spray.
2
Stir butter and chocolate in heavy small saucepan over low heat until melted.
3
Finely grind cookies in processor.
4
Add chocolate mixture.
5
Process until crumbs are moistened.
6
Press crumb mixture into prepared pie dish.
7
Freeze until firm, about 30 minutes.
8
For Filling: Whisk first 4 ingredients in heavy medium saucepan to blend.
9
Whisk in egg yolks to form thick paste.
10
Gradually whisk in milk, then cream.
11
Whisk over medium-high heat until mixture thickens and boils 1 minute.
12
Remove from heat.
13
Add chocolate and whisk until smooth.
14
Whisk in rum and vanilla.
15
Cool 5 minutes, whisking occasionally.
16
Transfer filling to frozen crust.
17
Chill until cold, at least 2 hours and up to 1 day.
18
For Topping: Beat first 3 ingredients in large bowl until firm peaks form.
19
Spoon whipped cream into pastry bag fitted with large star tip.
20
Pipe rosettes around edge of pie.
21
Garnish with chocolate curls.
22
(Can be made 4 hours ahead; chill.
23
).

5323

kcal

Calories

317

Fat

543

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ⅔ cup sugar, ¼ cup cornstarch, 2 tablespoons unsweetened cocoa powder, 1 pinch salt, and more.

Yes, Black-Bottom Chocolate Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black-Bottom Chocolate Pie

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