Magic Black Bottom Pie

Magic Black Bottom Pie :pie:



  • 9” Graham Cracker Crust


Pastry Cream Base

  • 2C Half and Half
  • ½C Sugar
  • ½C Cornstarch
  • 4 Yolks
  • 2Tbls Butter

Chocolate Layer

  • 6oz Bittersweet Chocolate, Chopped
  • Half the Pastry Cream Base

Rum Chiffon

  • Half Pastry Cream Base
  • 2Tbls Rum
  • 2tsp Vanilla
  • 1½tsp Gelatin
  • ¼C Cold Water
  • 80g Egg Whites
  • 80g Sugar
  • ¼tsp Cream of Tartar


Cream Chantilly

  • 1C Heavy Cream
  • ¼C Powdered Sugar
  • ½tsp Vanilla


  1. Make/buy a 9” deep dish graham or cookie crust.
  2. Make pastry cream.
  3. Pour half the hot pastry cream over chopped chocolate. Stir till melted.
  4. Pour the chocolate pastry cream into graham cracker crust. Cover with film wrap and chill for 30-45 minutes till set.
  5. While the chocolate layer chills, move on to the rum chiffon.
  6. Bloom gelatin in cold water. When bloomed, incorporate rum and vanilla into gelatin. Warm over boiling water till the gelatin melts, then mix into the warm pastry cream.
  7. Cover with film wrap and let cool.
  8. Once the chocolate layer is set, make a swiss meringue with the egg whites, sugar, and cream of tartar. Fold into rum pastry cream.
  9. Spread on chocolate layer, cover with film wrap, and chill till seat.
  10. When ready to serve, whip cream, powdered sugar, and vanilla till medium peaks, spread on pie, garnish with shaved chocolate.
  11. Eat!

Source: Year of the Pie

Enjoy! :yum: