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It's just so yummy


  • Black Bottom Pie
  • The Crust:
  • 8 oz plain chocolate cookies, finely crumbled
  • 4 Tablespoons butter, melted
  • 1 Tablespoon sugar
  • In a medium sized bowl, blend the cookie crumbs & sugar with the melted butter. Press crumb mixture into a greased, glass pie plate, going half way up the sides of the plate. Bake at 300 *F for 8 minutes. Cool.
  • The Custards:
  • 2 cups milk (warmed in microwave)
  • 4 eggs, separated
  • 1 1/2 Tablespoons cornstarch
  • 1/2 cup sugar
  • 1/2 cup Semi-sweet chocolate chips (3 ounces)
  • 1 teaspoon vanilla
  • 1 envelope Knox unflavored gelatin
  • 1/4 cup cool water
  • whipped cream for topping


  • Preparation:
  • Put warm milk in a double boiler, over (not in) boiling water.
  • Whisk together egg yolks, sugar & cornstarch. Add mixture to milk in double boiler, stirring constantly until a thick sauce forms. Remove from heat.
  • In a small sauce pan, slowly melt the chocolate chips. Remove from heat & whisk in 1/2 cup of the custard sauce & the vanilla until smooth. Pour over the pie crust, & refrigerate to set.
  • Soften gelatin in the 1/4 cup cold water for a few minutes, then heat in microwave until gelatin is thoroughly dissolved. Set aside to cool, whisking occasionally so it does not set.
  • Beat the egg whites until almost stiff. Fold egg whites into cooled custard sauce. Pour on top of the crust & chocolate custard, cover with plastic wrap, & refrigerate until firmly set, 3-4 hours.
  • Cut into 8 servings. Top with whipped cream, & maybe some chocolate shavings. Refrigerated, it will keep easily for 4-5 days.

Categories: Pie 
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