Black-Bottom Pie

From Cook's Country | December/January 2008

Why this recipe works:

Black-bottom pie is a chocolate cream pie with two added bonuses: an airy rum chiffon layer between the chocolate and whipped cream layers and a chocolate cookie crust. We love Black-Bottom Pie’s contrast of flavors and texture, but while making the cookie crumb crust, chocolate custard, rum… read more

Black-bottom pie is a chocolate cream pie with two added bonuses: an airy rum chiffon layer between the chocolate and whipped cream layers and a chocolate cookie crust. We love Black-Bottom Pie’s contrast of flavors and texture, but while making the cookie crumb crust, chocolate custard, rum layer, and whipped cream, we dirtied three saucepans, seven bowls, and four whisks and spent three hours in the kitchen. We needed a way to streamline this old-fashioned recipe. To do this, we found that crushed chocolate cookies melted with butter and baked for 10 minutes assured a crisp foundation for our Black-Bottom Pie. We saved time by making one large batch of custard, which we used as a base for both the chocolate and rum layers in our recipe. We added a seven-minute frosting (made by beating egg whites, sugar, water, and cream of tartar over a double boiler) to the rum-enhanced custard to make it sturdy enough to support the whipped cream topping on our Black-Bottom Pie.

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Serves 8 to 10

Nabisco Famous Chocolate Wafers are the test kitchen's favorite brand for making the crust. This recipe makes a generous amount of filling; to prevent the filling from overflowing the pie crust, add the final 1/2 cup of the rum layer after the filling has set for 20 minutes.

Ingredients

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