Black Bottom Pie Recipe

If you crave a dessert that’s as dazzling as it is delicious, Black Bottom Pie is the answer! This classic pie combines rich, velvety chocolate, boozy custard, and a fluffy whipped cloud on top—all tucked into a buttery pie crust. Each slice delivers layers of flavor and texture that’s nothing short of magical.

this Recipe

Ingredients You’ll Need

The charm of Black Bottom Pie comes from its straightforward but powerful combination of ingredients. Each one plays a starring role—whether it’s adding luscious creaminess, dreamy chocolate intensity, or that irresistible whipped finish.

• Eggs (4, separated): The yolks create the custard base, while perfectly whipped whites give the pie a light, airy top layer.
• Milk (2 cups, scalded): Essential for a velvety-smooth custard. Scalding helps it blend beautifully.
• Cornstarch (1 tbsp): Thickens the custard for that luscious texture.
• Sugar (1 cup, divided): Sweetens both the custard and the meringue layer.
• Chocolate Chips (1 cup): Melts into the custard, forming the classic “black bottom.” Semisweet is best!
• Vanilla Extract (1 tsp): Adds warmth and rounds out the flavors.
• Baked 9-inch Pie Shell: Buttery, flaky support for all the creamy goodness—store-bought or homemade.
• Unflavored Gelatin (1 envelope): Gives the top custard layer its perfect, sliceable set.
• Cold Water (¼ cup): Used for blooming the gelatin so it melts evenly.
• Rum (1 tbsp): A splash infuses the top layer with grown-up, aromatic depth. You can omit for a kid-friendly version.
• Whipped Dessert Topping (1 cup): The crowning cloud—make sure it’s soft but holds its shape.
• Unsweetened Chocolate (½–1 oz, optional): Shaved over the top, it provides a pretty, slightly bitter contrast to the sweet topping.

Variations

Black Bottom Pie leaves plenty of room for a little creativity! Whether you need to accommodate dietary needs, switch up the flavors, or just put your own spin on things, here are some simple ideas to get you started.

• Bourbon or Brandy Instead of Rum: Any of your favorite dessert spirits works beautifully for a slightly different vibe.
• Gluten-Free Crust: Use a gluten-free cookie or nut-based crust to make it safe for those avoiding gluten.
• Dark Chocolate Chips: Swap semisweet chips for bittersweet or even a bold, dark chocolate for a deeper cocoa punch.
• Coconut Whipped Topping: If you want a dairy-free pie, sub in coconut whipped cream on top—it’s dreamy!

How to Make Black Bottom Pie

Step 1: Make the Custard Base

Start by whisking the egg yolks right in the top of a double boiler; give them a quick blend for smoothness. Gradually whisk in the hot, scalded milk. This way, the eggs temper gently and the custard base ends up silky, not scrambled. In a separate bowl, blend the cornstarch and half the sugar, then stir this into the egg-milk mixture. Set the double boiler over simmering water and cook, stirring patiently, until the custard thickens enough to coat the back of a spoon.

Step 2: Create the “Black Bottom” Layer

Pour 1 cup of the steamy hot custard into a heat-resistant bowl and stir in the chocolate chips until melted and smooth. Add a splash of vanilla and pour this decadent mixture into your baked pie shell—it forms the signature chocolatey base. Chill in the freezer for 30 minutes (or an hour in the fridge) so the layer sets up firm and glossy.

Step 3: Prepare the Rum Gelatin Custard

While the chocolate layer chills, sprinkle the gelatin over cold water to bloom. Next, stir the softened gelatin into the remaining hot custard (still in the double boiler) until it’s completely dissolved and glossy. Stir in the rum for a beautiful, subtle warmth. Chill this custard until it’s thickened and slightly wobbly—think the consistency of softly whipped cream.

Step 4: Whip the Egg Whites and Assemble

Beat the egg whites in a super-clean bowl until frothy, then gradually add the remaining sugar, whipping until stiff, glossy peaks form. Fold these gently into the cooled, rum-spiked custard. Take your time—a light touch will keep this layer impossibly airy. Pour the mixture over the now-firm chocolate layer in the crust, smoothing gently to the edges. Refrigerate for at least an hour, or freeze for 30 minutes to firm up beautifully.

Step 5: Finish with Whipped Topping and (Optional) Chocolate Shavings

Right before serving, generously frost the chilled pie with whipped dessert topping. For extra flair, use a potato peeler or sharp knife to shave a little dark chocolate over the top. Each slice will dazzle with dramatic contrast and delicious drama!

How to Serve Black Bottom Pie

Garnishes

A sprinkle of chocolate curls or shavings will instantly elevate your Black Bottom Pie, catching the light and adding irresistible contrast. For extra flair, top each slice with a maraschino cherry or a dusting of cocoa powder just before serving.

Side Dishes

This pie is star of any dessert table, but if you’d like to round out your spread, serve it alongside fresh berries, a light fruit salad, or even a crisp cup of coffee to balance the richness.

Creative Ways to Present

For a playful twist, serve slices in individual jars or glasses to showcase the dramatic layers. Or, make mini pies for personal desserts—adorable for showers, birthdays, or picnics!

Make Ahead and Storage

Storing Leftovers

Black Bottom Pie keeps beautifully! Just cover it loosely with plastic wrap and store in the refrigerator for up to 3 days. The layers will stay distinct, and the topping will remain fluffy and inviting.

Freezing

You can freeze the finished pie before adding the whipped topping. Wrap tightly with plastic wrap and foil, freeze up to a month, then thaw overnight in the fridge and dress with cream and chocolate just before serving.

Reheating

No reheating needed—Black Bottom Pie is at its best ice cold, straight from the fridge, when the layers are at their most luscious and defined!

FAQs

Final Thoughts

If you’re looking for a showstopper dessert that’s both nostalgic and crowd-pleasing, Black Bottom Pie is the way to go. I hope you’ll give it a try and share the love—one creamy, chocolatey, cloud-like bite at a time!

Print