Description
This decadent Black Bottom Pie features a rich chocolate layer topped with a smooth rum custard and finished with a fluffy whipped topping. A perfect dessert that combines creamy textures and deep chocolate flavor, chilled to perfection for a cool, indulgent treat.
Ingredients
Scale
Chocolate Layer
- 1 cup Chocolate Chips
- 1 tsp Vanilla Extract
- 1 (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
Topping
- 1 cup Whipped Dessert Topping
Instructions
- Prepare Chocolate Layer: Melt the chocolate chips in a heat-resistant bowl combined with one cup of the hot custard mixture (made from milk, egg yolks, sugar, and cornstarch). Stir in the vanilla extract thoroughly, then pour this chocolate mixture into the pre-baked 19-inch pie shell. 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 the cold water, allowing it to bloom for a few minutes. Add the softened gelatin to the remaining hot custard mixture, stirring continuously until completely dissolved. Mix in the rum for flavor. Chill the custard until it starts to thicken slightly, but is not fully set.
- Beat Egg Whites: In a clean bowl, beat the egg whites together with half of the sugar until stiff peaks form. This meringue will add lightness to the rum custard layer.
- Fold Egg Whites into Custard: Gently fold the whipped egg whites into the rum custard mixture, taking care not to deflate the meringue to maintain a fluffy texture.
- Assemble and Chill: Pour the combined custard and egg white mixture over the chilled chocolate layer in the pie shell. Refrigerate the pie for at least one hour to allow the layers to fully set, or for a quicker setting, freeze for 30 minutes.
- Final Touches: Frost the top of the pie with the whipped dessert topping for added creaminess and decoration. Optionally, grate or shave the unsweetened chocolate over the whipped topping for a visually appealing finish and extra chocolate flavor.
Notes
- The egg whites must be beaten until stiff peaks to ensure the custard layer remains light and airy.
- If you prefer, replace rum with vanilla extract or other flavoring for a non-alcoholic version.
- Use a fully baked pie shell to avoid sogginess from the wet filling.
- Scalding the milk (heating until just below boiling) helps to activate the cornstarch and gelatin for proper thickening.
- For best texture, chill the pie thoroughly before serving.
- Optional unsweetened chocolate garnish adds a deeper chocolate aroma and visual appeal.
