Name: Black Bottom Pie Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 5 h
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs (such as Oreos, without filling); 1/4 cup melted butter; 4 oz semi-sweet chocolate (chopped); 1/4 cup whole milk; 1 egg yolk; 1 envelope (about 2 1/4 teaspoons) unflavored gelatin; 1/4 cup cold water; 3/4 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 2 cups whole milk; 4 egg yolks; 1 tablespoon vanilla extract; 1 cup heavy whipping cream

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If you’re on the hunt for a dessert that’s a showstopper both in looks and flavor, this Black Bottom Pie Recipe is about to become your new favorite. Imagine a crisp chocolate cookie crust, a silky chocolate base, and a cloud-like vanilla custard crowned with softly whipped cream—each layer more irresistible than the last. It’s the kind of pie that feels like a celebration, whether you’re marking a special occasion or just want to treat yourself to something extraordinary. The Black Bottom Pie Recipe brings together the best of chocolate and creamy custard in every bite, making it a classic you’ll want to share (or keep all to yourself!).

Ingredients You’ll Need

The magic of this Black Bottom Pie Recipe lies in a handful of familiar ingredients, each playing a starring role in texture, flavor, and appearance. From the deep, chocolatey crust to the dreamy vanilla filling, every element is easy to find but essential for creating that signature layered look and taste.

Chocolate cookie crumbs: Choose Oreos without the filling for a rich, chocolaty base that holds together beautifully.
Melted butter: Mixes with the crumbs to form a crust that’s both crisp and melt-in-your-mouth tender.
Semi-sweet chocolate: This is the foundation of the pie’s decadent bottom layer—opt for good-quality chocolate for best results.
Whole milk: Used in both the chocolate and custard layers, whole milk lends creaminess and richness.
Egg yolks: These add luxurious texture and help both the chocolate and custard set perfectly.
Unflavored gelatin: Gives the vanilla custard its signature sliceable, yet delicate, structure.
Cold water: Essential for blooming the gelatin, ensuring a smooth, lump-free custard.
Granulated sugar: Sweetens the filling and balances the chocolate’s bittersweet notes.
Cornstarch: Acts as a thickener, creating a silky smooth custard layer.
Salt: Just a touch brings out and balances all the other flavors.
Vanilla extract: Adds warmth and a classic custard aroma to the creamy filling.
Heavy whipping cream: Whipped and folded in, it creates an airy, luscious texture that finishes the pie beautifully.

How to Make Black Bottom Pie Recipe

Step 1: Prepare the Chocolate Cookie Crust

Start by preheating your oven to 350°F. In a mixing bowl, combine the chocolate cookie crumbs with the melted butter, stirring until every crumb is glistening and evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish, making sure it’s compact and even. Bake for 8–10 minutes, just until the crust is set and fragrant. Let it cool completely before moving on—this will keep the layers distinct and crisp.

Step 2: Make the Chocolate Layer

In a small saucepan over low heat, combine the chopped semi-sweet chocolate and whole milk, stirring gently until the chocolate melts into a glossy, smooth mixture. Remove from the heat and quickly whisk in an egg yolk, returning the pan to low heat for another 1–2 minutes. Keep stirring as it thickens to a pudding-like consistency. Spread this luscious chocolate layer over the cooled crust, then pop the pie in the fridge for at least 30 minutes to set.

Step 3: Prepare the Custard Filling

While the chocolate layer chills, sprinkle gelatin over cold water in a small bowl and let it sit for about 5 minutes to bloom. In a separate saucepan, whisk together the sugar, cornstarch, and salt, then gradually whisk in the milk and egg yolks. Cook this mixture over medium heat, whisking constantly, until it thickens and just starts to bubble. Remove from heat and stir in the bloomed gelatin along with the vanilla extract. Stir occasionally as it cools to room temperature, keeping it smooth and lump-free.

Step 4: Fold in Whipped Cream and Assemble

Once your custard has cooled, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cooled custard, keeping the mixture light and airy. Carefully pour this creamy filling over the set chocolate layer in your crust, smoothing the top with a spatula. The contrast between the chocolate and custard is what makes a true Black Bottom Pie Recipe so eye-catching!

Step 5: Chill and Serve

Refrigerate the assembled pie for at least 4 hours, or until the custard is fully set and sliceable. When you’re ready to serve, top with extra whipped cream or a scattering of chocolate shavings for that bakery-style finish. Every forkful will deliver the signature layers and flavors that make this dessert unforgettable.

How to Serve Black Bottom Pie Recipe

Garnishes

The finishing touches can really make your Black Bottom Pie Recipe pop! I love a billowy crown of fresh whipped cream and a generous sprinkle of chocolate shavings or curls. For a little sparkle, try a pinch of cocoa powder or even a few chocolate-covered espresso beans.

Side Dishes

This pie truly shines on its own, but if you want to round out your dessert table, serve it alongside a bowl of fresh berries or a tart raspberry coulis. A scoop of vanilla or coffee ice cream is also a dreamy pairing, bringing out the richness of the chocolate and custard layers even more.

Creative Ways to Present

For a playful twist, try cutting the pie into mini wedges and serving them in cupcake liners for a party. You can also layer the components in small jars for adorable, portable desserts. However you serve it, the dramatic contrast of chocolate and custard will always steal the show.

Make Ahead and Storage

Storing Leftovers

Black Bottom Pie Recipe keeps beautifully in the fridge for up to three days. Simply cover the pie tightly with plastic wrap or foil to prevent it from picking up any fridge odors, and store it in the coldest part of your refrigerator.

Freezing

If you’d like to save a few slices for later, you can freeze the pie after it’s set. Wrap individual slices or the whole pie tightly in plastic wrap, then in foil, and freeze for up to one month. Thaw overnight in the fridge before serving for best texture.

Reheating

This pie is at its best served cold, so there’s no need to reheat. If you’ve frozen it, just let it defrost in the refrigerator and it’ll be ready to enjoy—no oven required!

FAQs

Can I use a store-bought crust for this Black Bottom Pie Recipe?

Absolutely! If you’re short on time, a pre-made chocolate cookie crust works just fine. The homemade version just has a bit more of that fresh, buttery flavor.

Can I swap out the semi-sweet chocolate for dark or milk chocolate?

Yes, you can use dark chocolate for a richer, more intense base, or milk chocolate for a sweeter, creamier layer. Adjust the sweetness to taste if you go with milk chocolate.

Is it possible to make this pie gluten-free?

Definitely! Just use gluten-free chocolate cookies for the crust and double-check that your other ingredients are certified gluten-free. The rest of the recipe is naturally gluten-free.

How do I know when the custard is thick enough?

The custard should coat the back of a spoon and leave a clear line when you run your finger through it. It will continue to set as it cools and chills, so don’t worry if it’s a little loose when warm.

Can I make this Black Bottom Pie Recipe ahead of time?

This pie is actually better when made in advance! Prepare it a day before serving to allow the flavors and layers to fully set and develop. Just add any whipped cream or garnishes just before serving for the freshest look.

Final Thoughts

If you’re looking to wow your friends, treat your family, or simply indulge in a slice of pure comfort, this Black Bottom Pie Recipe is your answer. It’s a timeless crowd-pleaser that never fails to impress, and once you’ve tasted those dreamy layers, you’ll want to make it again and again. Give it a try and let this classic become a beloved part of your own dessert traditions!

Black Bottom Pie Recipe

4.8 from 28 reviews

Author: admin
Total Time: 5 hours
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This classic Black Bottom Pie features a rich chocolate cookie crust layered with smooth, creamy chocolate custard and topped with a luscious whipped cream filling. Perfectly balanced between indulgence and elegance, this make-ahead dessert from the American South is a crowd-pleaser for any occasion.

Ingredients

Scale

For the crust:

1 1/2 cups chocolate cookie crumbs (such as Oreos, without filling)
1/4 cup melted butter

For the chocolate layer:

4 oz semi-sweet chocolate (chopped)
1/4 cup whole milk
1 egg yolk

For the filling:

1 envelope (about 2 1/4 teaspoons) unflavored gelatin
1/4 cup cold water
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
4 egg yolks
1 tablespoon vanilla extract
1 cup heavy whipping cream

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Instructions

Prepare the crust: Preheat oven to 350°F. In a bowl, mix the chocolate cookie crumbs with melted butter until evenly moistened. Press firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes, then let cool completely.
Make the chocolate layer: Combine chopped chocolate and milk in a small saucepan over low heat. Stir until melted and smooth. Remove from heat, stir in egg yolk, and return to low heat, whisking constantly for 1–2 minutes until thickened. Pour into the cooled crust and chill in the fridge for 30 minutes to set.
Prepare the custard filling: Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes. In a saucepan, whisk together sugar, cornstarch, and salt. Add milk and egg yolks, then cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and stir in the bloomed gelatin and vanilla. Let cool to room temperature, stirring occasionally.
Whip and combine: Whip the cream to stiff peaks and gently fold into the cooled custard mixture. Pour over the chocolate layer in the crust and smooth the top.
Chill to set: Refrigerate for at least 4 hours, or until fully set. Serve chilled, optionally topped with extra whipped cream or chocolate shavings.