Save Room for Dessert…Black Bottom Pie

Here’s a little weird tidbit about me, while I’ve never liked pudding, I ‘ve always loved any type of custard pie.  Chocolate, vanilla, lemon, coconut, banana, caramel…love the pie!  It’s my texture issue; a bowl of pudding is just that, a bowl of pudding.  No contrasts, no crunch.  But in pie, there’s the creaminess of the custard, the crunchiness of the crust, and the lusciousness of the whipped cream.  Truly, a beautiful thing. So, in homage to that sensory delight, today’s post is a black bottom custard pie.  From the bottom up there’s the crisp, flaky, and buttery crust, a sinfully rich and chocolate custard, cloaked with a rich vanilla custard, and finally, topped off with a vanilla whipped cream and chocolate shavings.  A delight for the connossieur of custard pies everywhere!  Hope you enjoy it…

Black Bottom Pie Printable recipe
1/2 recipe of all-butter pastry, blind-baked and cooled
4 tablespoons semisweet chocolate chips
Custard
1 cup milk
1 cup half and half
4 egg yolks
2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla
1 envelope gelatin
4 tablespoons water
6 oz bittersweet chocolate, chopped
Vanilla whipped cream

The pastry
Blind-bake pastry crust and set aside.  Melt the 4 tablespoons of chocolate chips in 30 second intervals in the microwave, stirring until melted.  Using a pastry brush, paint the bottom of the pie crust with the melted chocolate.  Place piecrust in the refrigerator until chocolate has hardened.

The custard
Mix together the gelatin and 4 tablespoons of water; set aside.
In a large saucepan, combine the milk, half and half, egg yolks, sugar, and cornstarch.  Cook over medium-high heat, stirring constantly until the mixture comes to a boil and thickens.  Remove from the heat and add the gelatin mixture, as well as the vanilla.  Once mixed, remove 1 1/2 cups of the custard and set aside.  To the remaining custard, add the 6 oz of bittersweet chocolate, stirring until the chocolate has melted.  Allow both custard mixtures to cool. 

The assembly
Remove the prepared piecrust from the refrigerator and pour the cooled chocolate custard into the piecrust.  Return to the refrigerator and allow to chill for 30 minutes.  Spread vanilla custard on top of chocolate custard and refrigerate overnight. 

To serve
Prepare the vanilla whipped cream and spread on chilled pie; sprinkle on chocolate shavings and serve.

Vanilla Whipped Cream
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla

Combine all ingredients in a large bowl.  Using a mixer, beat all ingredients until stiff peaks form.  Use immediately.

Today’s post is also on Our Krazy Kitchen.

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6 thoughts on “Save Room for Dessert…Black Bottom Pie

  1. I will definitely save room for a dessert that looks as decadent as this does! It's so pretty, especially with the chocolate shavings on top. I agree with you, the contrasting textures in pie make it the perfect vessel for custard. 🙂

    By the way, I made your artichoke dip for today's picnic and I couldn't resist a little nibble — it was INCREDIBLE! I'm sure it will be a huge hit at the BBQ later! Thanks for sharing your recipe!

  2. Oh my goodness Louanne, that looks beyond good with all that lovely whipped cream and chocolate shavings. What a great pie for a Labour Day weekend bbq! I'm not a huge fan of pudding either (boring) but inside a pie crust with whipped cream and I'm definitely there!

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