Home > Around The World > United States of America > Sweet Pies and Pastry > Black Bottom Pie

Black Bottom Pie

Image of Black Bottom Pie

2 teaspoons unflavoured gelatine
3 tablespoons cold water
2 eggs, separated
1 cup sugar
2 tablespoons cornstarch
teaspoon salt
2 cups milk
2 x 1-ounce squares unsweetened chocolate, finely chopped
3 tablespoons rum
teaspoon cream of tartar
Chocolate curls, for decorating


1 cups gingersnap cookie crumbs
⅓ cup (5 ⅓ tablespoons) butter, melted


Serves: 8


1. Preheat the oven to 350ºF.

2. For the crust, mix the cookie crumbs and melted butter.

3. Press the mixture evenly over the bottom and sides of a 9-inch pie Dan. Bake for 6 minutes. Let cool.

4. Sprinkle the gelatine over the water and let stand to soften.

5. Beat the egg yolks in a large mixing bowl and set aside.

6. In a saucepan, combine half the sugar, the cornstarch, and salt. Gradually stir in the milk. Boil for 1 minute, stirring constantly.

7. Whisk the hot milk mixture into the yolks, then pour all back into the saucepan and return to a boil, whisking. Cook for 1 minute, still whisking. Remove from the heat.

8. Measure out 1 cup of the hot custard mixture and pour into a bowl. Add the chopped chocolate to the custard mixture, and stir until melted. Stir in half the rum and pour into the piecrust.

9. Whisk the softened gelatine into the plain custard until it has dissolved, then stir in the remaining rum. Set the pan in cold water until it reaches room temperature.

10. With an electric mixer, beat the egg whites and cream of tartar until they hold stiff peaks. Beat in half the remaining sugar until glossy, then fold in the rest of the sugar.

11. Fold the custard into the egg whites, then spoon over the chocolate mixture in the pie shell. Refrigerate until set, about 2 hours.

12. Decorate the top with chocolate curls. Keep the pie refrigerated until ready to serve.

Related food category: