Imen Dridi This Black Bottom Pie recipe is made with graham cracker crumbs, unsalted butter, sugar, cocoa powder, cornstarch, whole milk, bittersweet chocolate, and more. It takes 4 hours to prepare and serves 8 people.
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🤎 What Makes This Black Bottom Pie Recipe So Satisfying:
- Decadent layers of chocolate and creamy filling create a rich taste experience.
- Easy preparation with simple ingredients makes it accessible for all skill levels.
- Perfect balance of sweetness and texture in every bite.
- Versatile dessert suitable for any occasion, from casual gatherings to special celebrations.
❓ What Is Joy Of Cooking Black Bottom Pie Recipe?
Joy of Cooking’s Black Bottom Pie is a luscious dessert crafted with a buttery graham cracker crust, velvety chocolate filling, and airy topping. Its indulgent layers create a harmonious blend of textures and flavors, earning its name from the contrasting dark and light components.
🍫 Joy Of Cooking Black Bottom Pie Ingredients
For the crust
- 1 ¼ cups graham cracker crumbs
- ¼ cup (½ stick) unsalted butter, melted
- 3 tablespoons sugar
- Pinch of salt
For the filling
- ⅓ cup sugar
- ⅓ cup unsweetened Dutch-process cocoa powder
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- 1 ½ cups whole milk
- 3 ounces bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into small pieces
- ½ teaspoon pure vanilla extract
For the topping
- 1 ½ teaspoons unflavored gelatin
- ¾ cup sugar
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla
- 2 tablespoons light rum
- 4 large egg whites, room temperature
🥮 How To Make Joy Of Cooking Black Bottom Pie
- Make the crust: Cracker crumbs, butter, sugar, and salt should all be mixed together in a bowl. Put the dough into a 9-inch pie plate and press it into the bottom and up the sides. Put in the fridge for about 30 minutes, or until firm. Warm the oven up to 350 degrees. It will take about 12 minutes of baking until the crust is set and starts to turn golden brown. Set on a wire rack to cool all the way down.
- Make the filling: Put sugar, cocoa powder, cornstarch, and salt into a medium-sized pot after sifting them together. Slowly whisk in the milk. Stirring all the time, cook over medium-high heat until almost boiling. Lower the heat to medium and add the chocolate. For about two minutes, stir the mixture all the time until the chocolate melts and it gets thick. Take it off the heat and mix in the vanilla and butter with a whisk until the mixture is smooth. Put the chocolate mix on top of the crust. Put in the fridge for about an hour, or until cold and hard.
- Make the topping: Set up a bath of ice water and set it aside. Some cold water and gelatin should be mixed together in a small bowl. Wait about three minutes or until the meat is soft. Add the cornstarch, salt, and 1/4 cup of sugar to a medium pot and mix them together. Whisk in the milk little by little. Stir the mixture all the time over medium-high heat for about 5 minutes, or until it gets thick and boils. Remove from heat, add the gelatin mixture, and stir. Let it cool down all the way. Add the rum and vanilla and mix well. Put the pan in a bath of ice water for a short time to thicken it a bit, if needed. Don’t let it dry all the way. Put away.
- Add egg whites to the bowl of an electric mixer that has a whisk tool. Slowly beat the eggs until soft peaks appear. Slow down, and keep mixing while you make the syrup.
- In a pot, bring the last 1/2 cup of sugar and 3 tablespoons of water to a boil. Stir the sugar to dissolve it. Use a wet pastry brush to wipe down the sides of the pan to keep crystals from forming. Keep cooking without moving until a candy thermometer reads 240 degrees on the syrup.
- Turn up the mixer’s speed to high and beat the egg whites until they start to make stiff peaks. Do not use a whisk to add the sugar right away; instead, use a slow, steady stream close to the side of the bowl. It will take about 7 minutes of beating until the mixture is smooth and shiny.
- In three separate steps, fold the meringue mixture into the gelatin mixture that was set aside. Put the mixture on top of the shell that is filled with chocolate. Put pie in the fridge for two and a half hours or overnight before you serve it.
💭 Recipe Tips
- Ensure the chocolate layer is fully cooled before adding the filling to prevent it from melting and mixing with the creamy layer.
- Use Dutch-process cocoa powder for a richer chocolate flavor in the filling.
- Whip the egg whites until stiff peaks form to achieve a fluffy topping with the right texture.
- Chill the pie in the refrigerator for at least 4 hours or overnight to allow it to set properly before serving.
- Avoid overbaking the crust to maintain its flakiness; watch for a slightly jiggly center when determining if the pie is fully set.
🍨 What To Serve With Black Bottom Pie?
Serve Black Bottom Pie with a dollop of whipped cream or a scoop of vanilla ice cream to complement its rich chocolate flavor fresh berries or a drizzle of chocolate sauce can add extra sweetness and contrast.
🎚 How To Store Leftovers Black Bottom Pie?
- In The Fridge. To store Leftovers Black Bottom Pie cover it tightly with plastic wrap or foil and refrigerate for up to 3 days.
- In The Freezer. For freezing wrap Leftovers Black Bottom Pie securely in plastic wrap and aluminum foil, then freeze for up to 2 months.
🥵 How To Reheat Leftovers Black Bottom Pie?
- In The Oven: Preheat to 325°F, place Leftovers Black Bottom Pie on a baking sheet and warm for 10-15 minutes until heated through.
- In The Microwave: Cover Leftovers Black Bottom Pie with a damp paper towel and microwave on low power in 30-second intervals until warm.
- In The Individual Slices: Heat Leftovers Black Bottom Pie slices in a skillet over medium heat for 1-2 minutes per side until warmed.
FAQs
How Do You Prevent The Chocolate Layer From Melting When Adding The Filling In Black Bottom Pie?
To prevent the chocolate layer from melting when adding the filling in Black Bottom Pie, it’s essential to ensure that the chocolate layer is completely cooled before adding the filling. Chilling it in the refrigerator for about 30 minutes can help solidify the chocolate, preventing it from melting into the filling.
How Do You Achieve A Flaky Crust In Black Bottom Pie?
To achieve a flaky crust in Black Bottom Pie, it’s crucial to use cold ingredients and avoid overworking the dough. Mix the graham cracker crumbs with melted butter, sugar, and a pinch of salt until just combined. Press the mixture firmly into the pie dish, then chill it in the refrigerator before baking to help maintain its flakiness.
How Do You Know When Black Bottom Pie Is Fully Set?
You can tell when Black Bottom Pie is fully set by gently shaking the pie dish. If the filling jiggles slightly in the center but remains firm around the edges, it’s ready. Additionally, inserting a toothpick into the center should come out clean or with minimal residue.
Can Black Bottom Pie Be Made Ahead Of
Yes, Black Bottom Pie can be made ahead of time. It’s actually preferable to allow the pie to chill in the refrigerator for at least 4 hours, or overnight, before serving. This allows the flavors to meld and the filling to set properly, resulting in a more delicious and cohesive dessert.
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Joy Of Cooking Black Bottom Pie Nutrition Facts
Amount Per Serving
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 200mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 5g
Joy Of Cooking Black Bottom Pie
Description
This Black Bottom Pie recipe is made with graham cracker crumbs, unsalted butter, sugar, cocoa powder, cornstarch, whole milk, bittersweet chocolate, and more. It takes 4 hours to prepare and serves 8 people.
Ingredients
For the crust
For the filling
For the topping
Instructions
- Make the crust: Cracker crumbs, butter, sugar, and salt should all be mixed together in a bowl. Put the dough into a 9-inch pie plate and press it into the bottom and up the sides. Put in the fridge for about 30 minutes, or until firm. Warm the oven up to 350 degrees. It will take about 12 minutes of baking until the crust is set and starts to turn golden brown. Set on a wire rack to cool all the way down.
- Make the filling: Put sugar, cocoa powder, cornstarch, and salt into a medium-sized pot after sifting them together. Slowly whisk in the milk. Stirring all the time, cook over medium-high heat until almost boiling. Lower the heat to medium and add the chocolate. For about two minutes, stir the mixture all the time until the chocolate melts and it gets thick. Take it off the heat and mix in the vanilla and butter with a whisk until the mixture is smooth. Put the chocolate mix on top of the crust. Put in the fridge for about an hour, or until cold and hard.
- Make the topping: Set up a bath of ice water and set it aside. Some cold water and gelatin should be mixed together in a small bowl. Wait about three minutes or until the meat is soft. Add the cornstarch, salt, and 1/4 cup of sugar to a medium pot and mix them together. Whisk in the milk little by little. Stir the mixture all the time over medium-high heat for about 5 minutes, or until it gets thick and boils. Remove from heat, add the gelatin mixture, and stir. Let it cool down all the way. Add the rum and vanilla and mix well. Put the pan in a bath of ice water for a short time to thicken it a bit, if needed. Don’t let it dry all the way. Put away.
- Add egg whites to the bowl of an electric mixer that has a whisk tool. Slowly beat the eggs until soft peaks appear. Slow down, and keep mixing while you make the syrup.
- In a pot, bring the last 1/2 cup of sugar and 3 tablespoons of water to a boil. Stir the sugar to dissolve it. Use a wet pastry brush to wipe down the sides of the pan to keep crystals from forming. Keep cooking without moving until a candy thermometer reads 240 degrees on the syrup.
- Turn up the mixer’s speed to high and beat the egg whites until they start to make stiff peaks. Do not use a whisk to add the sugar right away; instead, use a slow, steady stream close to the side of the bowl. It will take about 7 minutes of beating until the mixture is smooth and shiny.
- In three separate steps, fold the meringue mixture into the gelatin mixture that was set aside. Put the mixture on top of the shell that is filled with chocolate. Put pie in the fridge for two and a half hours or overnight before you serve it.
Notes
- Ensure the chocolate layer is fully cooled before adding the filling to prevent it from melting and mixing with the creamy layer.
Use Dutch-process cocoa powder for a richer chocolate flavor in the filling.
Whip the egg whites until stiff peaks form to achieve a fluffy topping with the right texture.
Chill the pie in the refrigerator for at least 4 hours or overnight to allow it to set properly before serving.
Avoid overbaking the crust to maintain its flakiness; watch for a slightly jiggly center when determining if the pie is fully set.
