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Black Bottom Pie

A generous slice of black bottom pie with layers of chocolate, vanilla pudding, and whipped cream on a white plate.
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A vintage cream pie featuring a rich chocolate custard base, a silky vanilla custard filling, and a fluffy whipped cream topping, all nestled in a graham cracker crust.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • 3 cups milk
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings or curls, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter. Mix until crumbs are moistened. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes, until lightly golden. Let cool completely.
  3. In a medium saucepan, whisk together 1 cup granulated sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk until smooth.
  4. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly.
  5. Remove from heat. Gradually temper the egg yolks by slowly whisking about 1 cup of the hot chocolate mixture into the beaten yolks. Then, pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture.
  6. Return the saucepan to medium-low heat and cook, stirring constantly, for 2 minutes more. Do not boil.
  7. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract until the butter is melted and incorporated.
  8. Pour the chocolate custard into the prepared graham cracker crust. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill for at least 2 hours, or until firm.
  9. In a chilled bowl, beat the heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until stiff peaks form.
  10. Spread the whipped cream evenly over the chilled chocolate custard.
  11. Garnish with chocolate shavings or curls. Chill until ready to serve.

Notes

  • For make-ahead convenience, prepare the graham cracker crust and chocolate custard a day in advance. Add the whipped cream topping just before serving.
  • To create elegant slices for dessert boards, use a sharp knife dipped in hot water and wiped dry between each cut.

Nutrition

Find it online: https://mdlatdmm.com/black-bottom-pie/