Black Bottom Pie Recipe

Name: Black Bottom Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 c. half and half; 1/2 c. sugar; 1 1/4 tsp. cornstarch; 4 eggs, separated; 1 Tbsp. gelatin, soaked in 3 Tbsp. cold water; 1 1/4 melted chocolate squares; 1 tsp. vanilla; 1/2 c. sugar; 1/4 tsp. cream of tartar; whipped cream; rum or bourbon

Servings: persons

2 c. half and half
1/2 c. sugar
1 1/4 tsp. cornstarch
4 eggs, separated
1 Tbsp. gelatin, soaked in 3 Tbsp. cold water
1 1/4 melted chocolate squares
1 tsp. vanilla
1/2 c. sugar
1/4 tsp. cream of tartar
whipped cream
rum or bourbon

1
Bake crust and cool.
2
Scald cream; mix cornstarch and 1/2 cup sugar.
3
Add beaten egg yolks and mix well.
4
Slowly add scalded cream.
5
Cool in a double boiler until thickened.
6
Add softened gelatin.
7
Mix a little hot custard with gelatin first.
8
Divide the custard.
9
To one portion, add melted chocolate and vanilla.
10
Beat until smooth.
11
Add remaining custard and 4 stiffly beaten egg whites, that have had 1/2 cup sugar and 1/4 teaspoon cream of tartar beaten into them.
12
Add rum to taste; spread chocolate custard over crust.
13
Chill and top with other custard.
14
Chill until set.
15
Before serving, cover with whipped cream.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 2 c. half and half, 1/2 c. sugar, 1 1/4 tsp. cornstarch, 4 eggs, separated, 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.

Black Bottom Pie

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