Best Best Blackbottom Pie Recipes

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BLACK-BOTTOM PIE



Black-Bottom Pie image

The creamy, bittersweet-chocolate "bottom" of this early-twentieth-century icebox pie rests on a graham cracker crust. The pile of ethereal meringue on top includes a hint of rum.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 20

1 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) unsalted butter, melted
3 tablespoons sugar
Pinch of salt
1/3 cup sugar
1/3 cup unsweetened Dutch-process cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups whole milk
3 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons unflavored gelatin
3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup whole milk
1 teaspoon vanilla
2 tablespoons light rum
4 large egg whites, room temperature

Steps:

  • Make the crust: Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Press into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees. Bake until crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
  • Make the filling: Sift together sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add chocolate. Cook, stirring constantly, until chocolate has melted and mixture is thick, about 2 minutes. Remove from heat; whisk in butter and vanilla until smooth. Spread chocolate mixture over crust. Refrigerate until cold and firm, about 1 hour.
  • Make the topping: Prepare an ice-water bath; set aside. Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until mixture is thick and boiling, about 5 minutes. Remove from heat; stir in gelatin mixture, and let cool completely. Stir in vanilla and rum. Briefly place pan in an ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
  • Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make syrup.
  • Bring remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until syrup registers 240 degrees on a candy thermometer.
  • Raise mixer speed to high, and beat egg whites just until stiff peaks begin to form. Immediately pour syrup into egg whites in a slow, steady stream near side of bowl, avoiding whisk. Beat until glossy and cooled, about 7 minutes.
  • Fold meringue mixture into reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate pie for 2 1/2 hours or overnight before serving.

BLACK BOTTOM PIE



Black Bottom Pie image

My ex husband had family in Mississippi. I first had Black Bottom Pie there in a restaurant called Widemans in Meridian Mississippi. It was to die for. This recipe pretty closely is the same. The cooking time means chilling time.

Provided by conniecooks

Categories     Pie

Time 4h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

1/2 cup sugar
1 tablespoon cornstarch
2 cups milk, scalded
4 egg yolks, beaten
1 teaspoon vanilla
1 (6 ounce) package semi-sweet chocolate chips
1 (9 inch) graham wafer crust
1 (1 tablespoon) envelope unflavored gelatin
1/4 cup cold water
2 tablespoons light rum or 1/2 teaspoon rum extract
4 egg whites
1/2 cup sugar
2 cups whipping cream
1/4 cup icing sugar
1 teaspoon vanilla extract
fresh nutmeg

Steps:

  • Combine 1/2 cup sugar, and cornstarch.
  • Slowly add milk to egg yolks, start with just 1 tbsp at a time till you have added about 1/3 cup. This tempers the eggs and prevents them from scrambling. Now add in all the milk.
  • Stir in sugar mixture, cook and stir over medium heat until mixture thickens enough to coat a spoon.
  • Add vanilla.
  • Remove 1 cup of custard and stir into it the chocolate chips until they are melted.
  • Pour into crust and chill.
  • Meanwhile soften gelatin in 1/4 cup cold water.
  • Add to remaining hot custard, and stir until completely dissolved.
  • Add rum.
  • Chill until slightly thickened.
  • Beat egg whites until soft peaks form.
  • Fold into gelatin custard mixture.
  • Chill if necessary until mixture mounds.
  • Pile over chocolate layer.
  • Chill till set (about 4 hours).
  • Topping:.
  • Beat 2 cups of whipping cream till soft peaks form.
  • Add sugar and vanilla.
  • Continue beating until mixed well.
  • Pile on chilled pie.
  • Garnish with freshly grated nutmeg over the whipped cream.

Nutrition Facts : Calories 508.5, Fat 32.7, SaturatedFat 19.6, Cholesterol 184.5, Sodium 88, Carbohydrate 48.1, Fiber 1.3, Sugar 40.6, Protein 7.9

BLACK BOTTOM PIE



Black Bottom Pie image

My grandmother made the best black-bottom pie but she never wrote down her recipe. This recipe very closely resembles the taste and look of it. Adapted from Southern Living. 2 hour, 30 minute chill time.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons water
2 tablespoons rum
1 (1/4 ounce) envelope unflavored gelatin
2/3 cup sugar
1 tablespoon cornstarch
2 cups milk
4 egg yolks
1 cup semisweet chocolate morsel
2 cups whipping cream
3 tablespoons powdered sugar
1 1/2 cups gingersnap crumbs (about 26 cookies)
2 tablespoons sugar
1/3 cup melted butter or 1/3 cup margarine, melted

Steps:

  • To make the gingersnap crust: In a bowl, add all the crust ingredients; stir to mix.
  • Press mixture into the bottom and up the sides of a 9-inch deep dish pie plate.
  • Bake at 350°F for 8-10 minutes; cool on a wire rack.
  • To make the filling: In a small bowl, add the water and rum; stir to combine.
  • Sprinkle the gelatin over the rum mixture; stir to combine and set aside.
  • In a saucepan, add the sugar and cornstarch; stir to combine.
  • Gradually whisk in the milk and egg yolks.
  • Bring mixture to a boil over medium heat, whisk constantly.
  • Boil for 1 minute.
  • Add in gelatin mixture; stir until mixture is dissolved.
  • Mix together 1 cup of custard mixture and chocolate morsels; stir until smooth; pour into gingersnap crust; spread evenly.
  • Chill 30 minutes or until set; set aside remaining custard.
  • In a mixing bowl, beat whipping cream until foamy, using an electric mixer on high speed.
  • Gradually add powdered sugar; beat until soft peaks form.
  • Fold 1 cup whipping cream mixture into custard mixture; spoon over chocolate mixture.
  • Chill pie and remaining whipped cream for 2 hours or until pie is set.
  • Spread remaining whipped cream over the top.

BEST BLACKBOTTOM PIE



Best Blackbottom Pie image

Make and share this Best Blackbottom Pie recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Pie

Time 2h20m

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 17

1 1/4 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
1/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks
1 (6 ounce) package semisweet chocolate morsels
1 teaspoon vanilla extract
1/4 cup water, Cold
1 (1/4 ounce) envelope gelatin, unflavored
2 tablespoons rum
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
chocolate shavings (optional)

Steps:

  • Graham Cracker Crust: In small bowl, combine graham cracker crumbs, sugar and butter. Press evenly on bottom and sides of 9-inch pie plate. Chill until firm (about 1 hour).
  • Chocolate Layer: In medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. In small bowl, beat egg yolks. Gradually stir in small amount of hot mixture; return to saucepan. Cook over low heat, stirring constantly, for 2 minutes. Remove from heat.
  • Remove 1-1/2 cups custard to medium bowl; add semi-sweet chocolate morsels and vanilla extract. Stir until morsels are melted and mixture is smooth.
  • Pour into prepared Graham Cracker Crust; chill until set (about 30 minutes).
  • While Chocolate Layer is chilling, prepare Vanilla Layer.
  • Vanilla Layer: In large bowl, combine cold water and gelatin; let stand 5 minutes. Add remaining warm custard; stir until gelatin dissolves. Cool 15 minutes. Stir in rum; beat with wire whisk until smooth. Set aside.
  • In 1-1/2 quart bowl, combine egg whites and cream of tartar; beat until foamy. Gradually add sugar; beat until stiff peaks form. Fold egg whites into custard; pour over chocolate layer.
  • Chill until set (about 2 hours).
  • Garnish with whipped cream and chocolate shavings, if desired.
  • Makes one 9-inch pie.

Nutrition Facts : Calories 437.9, Fat 19.3, SaturatedFat 10.9, Cholesterol 94.3, Sodium 267.6, Carbohydrate 58, Fiber 1.8, Sugar 42.5, Protein 7

BLACK BOTTOM PIE (GINGERSNAP CRUST)



Black Bottom Pie (Gingersnap Crust) image

A simple to make crust makes this pie just different enough and if you dislike making pie crusts then this one's for you. From My Great Recipes. Chill time not included.

Provided by Julie Bs Hive

Categories     Pie

Time 50m

Yield 1 pie

Number Of Ingredients 13

1 (2 1/2 ounce) unflavored gelatin
1 3/4 cups milk
4 eggs, separated
1 cup sugar
1/2 teaspoon salt
4 teaspoons cornstarch
2 (2 ounce) unsweetened chocolate squares
1 teaspoon vanilla extract
3 tablespoons rum or 1 1/2 teaspoons rum flavoring
1 cup whipping cream, whipped
2 tablespoons powdered sugar
1 1/4 cups gingersnap crumbs, finely crushed
1/4 cup butter, melted

Steps:

  • MAKE CRUST:.
  • Thoroughly blend the gingersnap crumbs and melted butter. Press on bottom and sides of 9-in pie pan with back of tablespoon. Bake at 350° about 10 minutes. Do not over brown. Cool before filling.
  • MAKE FILLING:.
  • Soften gelatin in 1/4 cup of the milk. Scald remaining milk in top of double boiler over boiling water.
  • Beat egg yolks. Blend in 1/2 cup of the sugar, salt and cornstarch. Add remaining milk slowly, stirring constantly.
  • Return to double boiler and cook over simmering water, stirring constantly, until custard coats spoon. Remove from heat. Set aside 1/2 cup custard.
  • Add gelatin to remainder and stir until dissolved. Chill.
  • Melt 1 1/2 squares of the chocolate. Blend in reserved 1/2 cup custard and vanilla. Pour into crust. Spread evenly. Chill.
  • When remaining custard begins to set, blend in rum. Beat egg whites until stiff. Gradually beat in remaining sugar. Fold in custard. Spread over chocolate mixture in pie plate.
  • Combine whipped cream and powdered sugar. Spread some over custard. Use a pastry tube with star tip and pipe rest around edges. Shave remaining chocolate over top.
  • Chill 4-6 hours.

Nutrition Facts : Calories 4756, Fat 256, SaturatedFat 143.6, Cholesterol 1251.8, Sodium 3904.8, Carbohydrate 506.4, Fiber 25.2, Sugar 274.4, Protein 135

BLACK-BOTTOM PIE



Black-Bottom Pie image

Yield Makes one 9-inch pie

Number Of Ingredients 20

1 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) unsalted butter, melted
3 tablespoons sugar
Pinch of salt
1/3 cup sugar
1/3 cup Dutch-process cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups whole milk
3 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons unflavored gelatin
3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup whole milk
1 teaspoon pure vanilla extract
2 tablespoons light rum
4 large egg whites, room temperature

Steps:

  • Make the crust: Stir together the graham cracker crumbs, butter, sugar, and salt in a bowl. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat the oven to 350°F. Bake until the crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
  • Make the filling: Sift together the sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add the chocolate. Cook, stirring constantly, until the chocolate has melted and the mixture is thick, about 2 minutes. Remove from heat; whisk in the butter and vanilla until smooth. Spread the chocolate mixture over the crust. Refrigerate until cold and firm, about 1 hour.
  • Make the topping: Prepare an ice-water bath; set aside. Sprinkle the gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and the salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until the mixture is thick and boiling, about 5 minutes. Remove from heat; stir in the gelatin mixture, and let cool completely. Stir in the vanilla and rum. Briefly place the pan in the ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make the syrup.
  • Bring the remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve the sugar. Brush down the sides of the pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until the syrup registers 240°F on a candy thermometer.
  • Raise the mixer speed to high, and beat the egg whites just until stiff peaks begin to form. Immediately pour the syrup into the egg whites in a slow, steady stream near the side of the bowl, avoiding the whisk (it might splatter). Beat until glossy and cooled, about 7 minutes.
  • Fold the meringue mixture into the reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate the pie for 2 1/2 hours or overnight before serving.

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