Black Bottom Pie Recipe

Name: Black Bottom Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 gingersnaps; 1/2 c. melted butter or margarine; 1 envelope unflavored gelatin; 1/4 c. cold water; 1 c. sugar; 1 1/2 Tbsp. cornstarch; 1/8 tsp. salt; 2 eggs, separated; 1 3/4 c. scalded milk; 2 sq. unsweetened chocolate, melted; 1 tsp. vanilla extract; 1/8 tsp. cream of tartar; 1 Tbsp. rum; 1/2 c. heavy cream; 1 Tbsp. confectioners sugar; 1 Tbsp. grated chocolate

Servings: persons

12 gingersnaps
1/2 c. melted butter or margarine
1 envelope unflavored gelatin
1/4 c. cold water
1 c. sugar
1 1/2 Tbsp. cornstarch
1/8 tsp. salt
2 eggs, separated
1 3/4 c. scalded milk
2 sq. unsweetened chocolate, melted
1 tsp. vanilla extract
1/8 tsp. cream of tartar
1 Tbsp. rum
1/2 c. heavy cream
1 Tbsp. confectioners sugar
1 Tbsp. grated chocolate

1
Roll gingersnaps, add melted butter and pat in a 9-inch pie tin.
2
Bake 8 minutes at 375u00b0.
3
Soak gelatin in cold water.
4
Mix 3/4 cup sugar, cornstarch and salt.
5
Add egg yolks; beat well. Add milk slowly, stirring constantly.
6
Cook over boiling water, stirring constantly until mixture thickens and coats spoon.
7
Add gelatin, stirring until dissolved.
8
Divide mixture in half.
9
To one add unsweetened chocolate and vanilla.
10
Mix and spoon into crust.
11
Cool remaining half.
12
Beat egg whites until foamy.
13
Add cream of tartar and beat; gradually add remaining sugar and beat until stiff.
14
Fold into cooled custard and add rum.
15
Spread over chocolate mixture.
16
Before serving, cover with sweetened whipped cream.
17
Garnish with chocolate (grated).

1260

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 12 gingersnaps, 1/2 c. melted butter or margarine, 1 envelope unflavored gelatin, 1/4 c. cold water, and more.

Yes, Black Bottom 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.

That's it — enjoy your meal!

Black Bottom Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions