Description
This Black Bottom Pie is a luscious, multi-layered dessert featuring a rich chocolate bottom layer topped with a creamy rum-infused custard. The pie is finished with a light whipped topping and optionally garnished with shaved unsweetened chocolate, making it a perfect indulgent treat for special occasions or anytime dessert cravings hit.
Ingredients
Scale
Chocolate Layer
- 1 cup Chocolate Chips
- 1 tsp Vanilla Extract
- 19-Inch Baked Pie Shell
- 1 oz Unsweetened Chocolate (optional, for garnish)
Rum Custard Layer
- 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
Final Touch
- 1 cup Whipped Dessert Topping
Instructions
- Prepare Chocolate Layer: Melt the chocolate chips in a heat-resistant bowl by combining them with 1 cup of the hot custard mixture made from milk, egg yolks, cornstarch, and sugar. Stir in the vanilla extract until smooth.
- Fill Pie Shell: Pour the melted chocolate mixture into the pre-baked 19-inch pie shell, spreading evenly. Place the pie in the refrigerator to chill and set the chocolate layer.
- Prepare Rum Custard Layer: Soften the unflavored gelatin by sprinkling it over ¼ cup cold water and letting it stand. Add the softened gelatin to the hot custard base and stir until fully dissolved. Mix in the rum. Chill this mixture in the refrigerator until it becomes slightly thickened.
- Beat Egg Whites: In a clean bowl, beat the egg whites with half of the sugar until stiff peaks form. This will add volume and lightness to the custard layer.
- Fold Egg Whites into Custard: Carefully fold the beaten egg whites into the slightly thickened rum custard mixture, maintaining the airiness.
- Assemble Pie: Pour the rum custard mixture over the set chocolate layer in the pie shell. Return the pie to the refrigerator and chill for about one hour, or alternatively freeze for 30 minutes to speed up setting.
- Final Touches: Once the pie is set, frost the top with whipped dessert topping evenly. Optionally, garnish with shaved unsweetened chocolate for added texture and decoration before serving.
Notes
- Ensure the pie shell is fully baked and cooled before adding the chocolate layer to prevent sogginess.
- Scalding the milk is important to help dissolve the cornstarch and gelatin effectively and to create a smooth custard.
- When folding the egg whites into the custard, do so gently to retain the airiness that gives the pie a light texture.
- For an alcohol-free version, omit the rum or substitute with rum extract.
- Chilling time can be extended if preparing the pie ahead; the pie keeps well refrigerated for up to 2 days.
