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Prepared black bottom pie.

Black Bottom Pie

Learn how to make this homemade southern style Black Bottom pie! Made with dark chocolate and whipped cream nestled in a tasty crust. A timeless old fashioned recipe made easy.
5 from 5 votes
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Prep Time 20 minutes
Cook Time 0 minutes
2 hours refrigerating 0 minutes
Total Time 2 hours 20 minutes
Servings 8
Calories/serving 425 kcal

Equipment

Ingredients
 

  • 1 pie crust prepackaged or homemade

For the Filling:

  • ½ cup sugar see notes below
  • 3 Tablespoons corn starch
  • 2 Tablespoons cocoa powder
  • ¼ teaspoon salt
  • 2 cups milk
  • 2 egg yolks
  • 4 ounce dark chocolate chopped
  • 2 Tablespoons butter I used salted
  • 2 teaspoons vanilla

For the topping:

  • 1 ½ cups heavy whipping cream
  • 3 Tablespoons powdered sugar
  • 1 ½ teaspoons vanilla

Instructions

  • Bake pie crust according to directions.
    Prepared black bottom pie.

For the Filling:

  • whisk together sugar, cocoa powder, corn starch and salt together in a bowl. Pour the milk in a saucepan over medium heat. Add the dry ingredients and whisk until mixed together completely. Add the egg yolks and whisk to combine.
    Mixing the cocoa powder.
  • Using a spatula, stir constantly, scraping the bottom and edges of the saucepan as you stir. When it starts to steam, add the dark chocolate and keep stirring. Bring to a low boil and boil 1-2 minutes, stirring constantly. The sauce will start to thicken. Remove from heat and stir in the butter and vanilla.
    Steaming the cocoa powder mixture ensuring it doesn't burn.
  • Pour into your prepared pie crust and refrigerate for 2 or more hours.
    Pouring the chocolate mixture into a precooked pie pan.

For the Topping:

  • Using an electric mixer with a whisk attachment or a stand mixer, whip the whipping cream, powdered sugar and vanilla until stiff peaks form. Smooth over top of the chocolate mixture. Top with chopped chocolate, if desired. Serve and enjoy!
    Whipping the heavy whipping cream to stiff peaks.

Video

Notes

  • For this black bottom pie, the base is a semi-sweet chocolate. For a dark chocolate (our favorite) try ⅓ cup sugar, for more of a milk chocolate flavor, increase sugar to ⅔ cup.
  • It's important to stir constantly and make sure you are scraping the bottom of the saucepan with the spatula. Otherwise the mixture will scald to the bottom and not work correctly.
  • Make sure to whip the whipping cream until peaks have formed. For a softer whipped topping, you still want peaks to have formed. We only recommend softer whipped cream if it will all be consumed within a few hours. Otherwise, it will collapse and turn into a soupy mess. If you plan on having any leftovers, we recommend whipping until stiff peaks have formed.
  • If not consuming immediately, store in the refrigerator until ready to serve.
  • We do not recommend making this pie more than 1 day in advance, unless storing in the freezer.
  • Store in the freezer for up to 2 months. Thaw in the refrigerator for 2 hours before serving.
  • This can be made using a graham cracker crust, but we love the flavor of the filling with a traditional pie crust.

Nutrition

Serving: 1sliceCalories: 425kcalCarbohydrates: 35gProtein: 6gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 109mgSodium: 182mgPotassium: 284mgFiber: 2gSugar: 23gVitamin A: 939IUVitamin C: 0.3mgCalcium: 131mgIron: 2mg
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