Black Bottom Vanilla Cream Pie Recipe

Name: Black Bottom Vanilla Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9-inch baked gingersnap Cookie Crumb Crust; 3/4 cup sugar; 3 tablespoons cornstarch; 1/4 teaspoon salt; 2 1/2 cups milk; 1 large egg; 2 large egg yolks; 2 tablespoons unsalted butter; 2 teaspoons vanilla extract; 2 ounces semisweet chocolate, finely chopped; 1 cup heavy cream; 1 tablespoon confectioners' sugar

Servings: persons

9-inch baked gingersnap Cookie Crumb Crust
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups milk
1 large egg
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
2 ounces semisweet chocolate, finely chopped
1 cup heavy cream
1 tablespoon confectioners' sugar

1
Prepare crumb crust. Then combine first 6 ingredients in a medium saucepan, whisking well to blend. Bring to a boil over medium heat, whisking constantly, for about 8 minutes. Remove from heat and stir in the butter and vanilla.
2
Place chopped chocolate in a small microwavable bowl. Microwave at medium power for 1 minute. Stir and repeat. Stir and cook the chocolate 30 seconds more if necessary, or until smooth.
3
Remove 1 cup of custard from saucepan and stir into melted chocolate. Spread chocolate custard evenly in bottom of pie shell. Spoon remaining vanilla custard on top. Cover top of tart with a sheet of wax paper to prevent skin from forming. Chill vanilla cream pie at least 3 hours or overnight.
4
To serve, whip cream and confectioners' sugar until stiff. Spoon or decoratively pipe whipped cream on top of tart.

923

kcal

Calories

Fat

111

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 12 ingredients. The key ingredients include: 9-inch baked gingersnap Cookie Crumb Crust, 3/4 cup sugar, 3 tablespoons cornstarch, 1/4 teaspoon salt, and more.

Yes, Black Bottom Vanilla Cream 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 Vanilla Cream Pie

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