Description
This classic Black Bottom Pie features a rich chocolate layer topped with a light, rum-flavored custard mousse, all set in a crisp baked pie shell. The luscious chocolate bottom contrasts perfectly with the airy whipped topping, making it a delightful dessert for any occasion.
Ingredients
Scale
Chocolate Layer
- 1 cup Chocolate Chips
- 1 tsp Vanilla Extract
- Optional: 1 oz Unsweetened Chocolate (for garnish)
- 1 9-inch Baked Pie Shell
Custard Mixture
- 4 Eggs, separated
- 2 cups Milk, scalded
- 1 tbsp Cornstarch
- 1 cup Sugar, divided
- 1 Envelope Unflavored Gelatin
- ¼ cup Cold Water
- 1 tbsp Rum
Topping
- 1 cup Whipped Dessert Topping
Instructions
- Prepare the chocolate layer: Melt the chocolate chips in a heat-resistant bowl combined with 1 cup of hot custard (made from the scalded milk and some of the other ingredients). Stir in vanilla extract until smooth. Pour this mixture into the baked pie shell, ensuring an even chocolate layer, then chill it in the refrigerator to set.
- Soften and dissolve gelatin: Soften the unflavored gelatin by sprinkling it over the cold water and let it bloom for a few minutes. Add this gelatin to the remaining hot custard, stirring until completely dissolved. Mix in the rum for flavor. Chill this mixture until it slightly thickens.
- Beat egg whites and sugar: In a clean bowl, beat the egg whites with part of the sugar until stiff peaks form. This will create a light meringue base for the custard mousse.
- Fold egg whites into custard: Gently fold the stiff egg whites into the rum-custard mixture to maintain a fluffy texture. This combined custard is then poured over the set chocolate layer in the pie shell.
- Chill the pie: Refrigerate the pie for about one hour to allow the custard to set firmly. For a faster option, freeze the pie for approximately 30 minutes until set.
- Add the topping: Frost the pie with the whipped dessert topping evenly. Optionally, garnish with shaved unsweetened chocolate for added texture and visual appeal before serving.
Notes
- Use a quality 9-inch baked pie shell for the best crust texture.
- Scalding the milk helps dissolve the cornstarch and gelatin properly, ensuring a smooth custard.
- Chilling the chocolate layer first prevents the custard from mixing into it, keeping distinct layers.
- If rum is undesired, substitute with rum extract or omit altogether.
- For a firmer custard, ensure the gelatin is fully dissolved and the mixture is chilled enough before folding in the egg whites.
- The whipped dessert topping can be homemade or store-bought, whichever you prefer.
