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; ½ cup melted butter; 1 (7 g) envelope plain gelatin; ¼ cup cold water; 1 cup sugar; 1 ½ tablespoons cornstarch; ⅛ teaspoon salt; 2 eggs, separated; 1 ¾ cups milk, scalded; 2 unsweetened chocolate squares; 1 teaspoon vanilla; ⅛ teaspoon cream of tartar; 1 tablespoon rum; ½ cup cream; 1 tablespoon confectioners' sugar; 1 tablespoon grated semisweet chocolate

Servings: persons

12 gingersnaps
½ cup melted butter
1 (7 g) envelope plain gelatin
¼ cup cold water
1 cup sugar
1 ½ tablespoons cornstarch
⅛ teaspoon salt
2 eggs, separated
1 ¾ cups milk, scalded
2 unsweetened chocolate squares
1 teaspoon vanilla
⅛ teaspoon cream of tartar
1 tablespoon rum
½ cup cream
1 tablespoon confectioners' sugar
1 tablespoon grated semisweet chocolate

1
For crust: Roll gingersnaps into fine crumbs; blend in butter or margarine.
2
Press crumbs into 9 inches pie plate, lining bottom and sides evenly.
3
Bake in hot oven (375 degrees) for 8 minutes.
4
Soak gelatin in cold water.
5
Mix 3/4 cup sugar, cornstarch and salt, add egg yolks, beat well.
6
Add milk slowly, stirring constantly until mixture thickens and coats spoon.
7
Add gelatin, stirring until dissolved.
8
Divide mixture in half.
9
To one half, add chocolate and vanilla extract.
10
Mix well, spoon into crust, cool.
11
Cool remaining half.
12
Beat egg whites until foamy.
13
Add cream of tartar and gradually add 1/4 Celsius of remaining sugar.
14
Add rum.
15
Spread over chocolate mixture in pan.
16
Serve with whipped cream topping.

1210

kcal

Calories

Fat

152

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, ½ cup melted butter, 1 (7 g) envelope plain gelatin, ¼ cup 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