In less than 1 hour, you can make this Black Bottom Pie from scratch! If you don’t like making a traditional pastry, this simple and quick crumb crust makes a delicious pie without the extra work. With the addition of whipped cream out of a pastry tube (or aerosol can type) to cover the filling, it’s pretty enough for a party!

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Black Bottom Pie
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Course Dessert
Keyword Cream, Pie
Prep Time 40 minutes
Cook Time 10 minutes
Passive Time 4-6 hours to chill
Servings
Pie 9"
Ingredients
Gingersnap Crust
  • 1 1/4 cups Gingersnap Cookie Crumbs finely crushed
  • 1/4 cup Butter melted
Pie Filling
  • 1 envelope Unflavored Gelatin
  • 1 3/4 cups Milk
  • 4 Eggs separated
  • 1 cup White Sugar
  • 1/2 teaspoon Salt
  • 4 teaspoons Cornstarch
  • 2 squares Unsweetened Chocolate 2 oz chunks
  • 1 teaspoon Vanilla Extract
  • 3 Tablespoons Rum or 1 to 1.5 teaspoons rum flavoring
  • 1 cup Whipping Cream whipped
  • 2 Tablespoons Powdered Sugar for whipped cream
Course Dessert
Keyword Cream, Pie
Prep Time 40 minutes
Cook Time 10 minutes
Passive Time 4-6 hours to chill
Servings
Pie 9"
Ingredients
Gingersnap Crust
  • 1 1/4 cups Gingersnap Cookie Crumbs finely crushed
  • 1/4 cup Butter melted
Pie Filling
  • 1 envelope Unflavored Gelatin
  • 1 3/4 cups Milk
  • 4 Eggs separated
  • 1 cup White Sugar
  • 1/2 teaspoon Salt
  • 4 teaspoons Cornstarch
  • 2 squares Unsweetened Chocolate 2 oz chunks
  • 1 teaspoon Vanilla Extract
  • 3 Tablespoons Rum or 1 to 1.5 teaspoons rum flavoring
  • 1 cup Whipping Cream whipped
  • 2 Tablespoons Powdered Sugar for whipped cream
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Rating: 0
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Instructions
Gingersnap Crust
  1. Thoroughly blend 1 1/4 cups or fine gingersnap crumbs with 1/4 cup of melted butter or margarine. Press on bottom and sides of a 9" pie pan using the back of a large spoon.
  2. Bake at 350 F. for about 10 minutes. Do NOT overbrown. Cool the crust while making the filling.
Pie Filling
  1. Soften the gelatin in 1/4 cup of the milk. Scald remaining 1 1/2 cups milk in top of a double boiler over boiling water.
  2. Beat egg yolks. Blend in 1/2 cup of the sugar, add the salt and cornstarch. Add remaining scalded milk slowly, stirring constantly.
  3. Return mix to double boiler and cook over simmering water, stirring constantly until custard coats the back of a spoon. Remove from heat. Set aside 1/2 cup of the custard.
  4. Add the 1/4 cup milk with gelatin to cooked custard and stir until dissolved. Chill.
  5. Melt 1 1/2 squares of chocolate and blend in the reserved 1/2 cup of custard. Add the vanilla extract, mix and pour into crust. Spread evenly and chill.
  6. When remaining chilled custard begins to set, blend in rum. In another bowl Beat egg whites until stiff. Gradually beat in remaining 1/2 cup of sugar into the egg whites. Fold in the custard and spread over chocolate layer of pie.
  7. Combine whipped cream and powdered sugar and spread some over pie filling. Use a pastry tube with star tip and pipe the rest around the edges. You may then shave the remaining chocolate over the top. The Black Bottom pie should chill 4-6 hours before slicing and serving.