In this video, Betty demonstrates how to make her Irresistible Black Bottom Pie. This is a pie of Southern origin, that has
a dark chocolate cream pie layer topped with a rum-flavored custard.
Tags:Irresistible Black Bottom Pie Recipe,bettyskitchen,black bottom pie,cooking tips,dark chocolate pie,rum flavored custard,southern cuisine,traditional southern pie
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Irresistible Black Bottom Pie Recipe
Hi I’m Betty and welcome to Betty’s Kitchen. Today we’re making black bottom pie and that is the favorite of Rick and me. It’s a southern style pie and what you expect is a layer on the bottom, a dark chocolate flavor. And over that is a custard that is rum flavor. Now this will be in a pie crust and the pie crust might be about pastry crust that you baked yourself or it might be a graham cracker crust. Most of those are on Betty’s Kitchen if you want to look them up.
I decided not to go to the trouble of making a special pie crust since I wanted to demonstrate the filling of the pie today so I bought some prepared crust. These came in two’s and they were in the frozen food section. There are two 9-inch baked pie crust and they’re completely baked for cream fillings so that’s just perfect for a black bottom pie so there are two of them there but I will just be using one and I I’ll need that later. I wanted to show you I was prepared because you do need to have your pie crust ready whenever everything is ready to go in.
So let’s start my making this little preparation which is going to go into the pie eventually. You need some unflavored gelatin so that’s just something that will gel up these two layers and its unflavored so don’t get anything with sugar in or a flavoring in it. You’ll make 2 teaspoons and you’ll put it in one quarter of a cup of cold water. Once that’s mixed around just let it sit and think about it for a while we’ll come back to it later. The next thing we’re going to do is mix up a custard and that custard is going to be composed of 3 egg yolks which are beaten.
I have already taken care of that so I just used 3 jumbo eggs. You can use 3 regular size, it doesn’t matter just the yolk part is al you want in here because you’ll have a reason for a saving the whites that comes in later. So separate out those eggs and put your yolks in a mixing bowl and use a mixer to beat those up. Now to this we’re going to add one cup of milk. I will just use skim milk. You use your preference and we’re going to add some sugar. We have ½ cup of regular granulated sugar and then we have a little bit of salt right here in the corner I have ¼ of a teaspoon just a dash, really of salt.
And I’m going to mix those together and put them in a sauce pan because they’re going to go to the stove and be cooked into a custard and will cook it until it coats the spoon and that will be when we bring it off so and then we’re about the rest of the pie. Now you don’t’ want to cook this to a full rolling boil. You just want to get it hot until coats a spoon so it’s going to look like that. It sticks to the spoon and it’s thickened and that’s going to be perfect for the base that we use. Oh I turned that off I think. I’ll bring it over here. And the next thing I do is to put in the gelatin that I have sitting here and then I’m going to let this sit a bit while I work on something else.
Over here I have three whites from the eggs that I separated and we need these beaten. They need to be beaten until they form stiff peaks so I’m going to go off and do that it’s going to be noisy so I’ll leave you and I’ll come back in a minute and finish this up. This is the look you want when you have your egg whites stiffly beaten. Now with the custard I’ve already divided it into 2 equal parts because we need to use the custard both in the bottom portion of the black bottom pie and in the top portion so lets fix up the bottom portion.
I’m going to use a bowl here for the mixing and this was about 3 quarters of a cup. I measured it out so I would know what half would be although you can just estimate. It probably doesn’t that much. We’ve probably used roughly half of your custard that you just made for the black bottom part. Now to this in order to make black bottom you’re going to need to add some melted chocolate. What I have here is Baker’s unsweetened chocolate. It has to be Baker’s brand but it needs to be unsweetened chocolate and you’ll need 1-1/2 of these becoming 1 ounce block like this and I have melted 1-1/2 of those so I think the easiest thing here is for me to pour the custard in to get as much of that chocolate as possible and then I’ll transfer it back in just a minute.
But let’s see that I wasn’t going to have much luck transferring it in the other direction but we just kind of mix this together and you want to give it a kind of firm hand as you blend those two together. What I have is 1-1/2 teaspoon of vanilla extract and that’s hard for me to carry without dropping so I have measured that the 1-1/2 teaspoon and put it in a larger container. There it goes, so I think I have done everything I can in getting that out. Mix that around a little bit and try to get any lumps out because I did have a few lumps there of chocolate that was beginning to harden that’s the bottom layer.
Now— I’m sorry there’s more to it. Then half of these egg whites go in there so just kind of divide that in half and slip that in and we’ll fold that and save the other part from the other half. You know I’m going to mix on that a little more when I come back to it so when you see it coming out later it will look nicer, but just to move things along. I’m going to the other layer. The other half is the custard that we say we put in the other bowl on equal size and to this we add rum. Now I have some Golden rum here you can use some white rum or the dark rum or this served in between. You need 3 tablespoons.
If you prefer not to use rum you could use rum flavor but you need 3 tablespoons so this is actually real rum that I’m putting in, 3 tablespoons that seems like a lot but when it mixes with that chocolate when you’re eating it, it just is the right balance. I do want to start this around a bit before at the egg whites and then fold in these egg whites this is the other half of the three beaten egg whites and I’ll do this a little bit but you can be sure I’ll do it a little bit more after I leave you and then my goal is to cover both of these bowls with plastic wrap and put them in the refrigerator and let them begin to set up.
They have that gelatin in them and so they’re going to gel a bit. I don’t want them totally gelled so I’ll watch them and when I can manipulate them and put 1 layer on top of the other then I use my pie crust and put the black layer on the black bottom pie on first and then top it with this lighter colored layer and then we’ll top of that finishing it up and making it look pretty. I’m getting ready to assemble my black bottom pie. Here’s my crust, I left it in the tin that came with it and then I set that down inside the Pyrex dish I think that is a little more steady and I think it looks better than just leaving the tin.
Now when you get out the 2 layers this is what’s going to look like that’s the black bottom part and then this is going to be probably not quite as congealed and that’s because it had that rum in it so it will form liquid to that but goes on top so it doesn’t matter right now. It will be sitting in the refrigerator longer, but this is pretty stiff actually so we’re going to put that down at the bottom so spread that out fairly evenly so that everybody can have the same amount of chocolate and their piece of pie and then go for the custard top that is rum flavored and you might be able to pour this depending on how set up it is.
It’s pretty set but I think it’s horrible and that just kind of pour it over the pie and I will want to refrigerate this before I finish the topping because I can see there’s more gelatin that needs to be done. I have let my black bottom pie sit in the refrigerator for a couple of hours and you can see that it is firm enough for me to deal with in terms of putting that topping on. What I have here is just some regular whip topping if you want to make that lower fat or lower sugar then choose that and you need to of course when you get this frozen so you need to have it not necessarily at room temperature. I had it in the refrigerator but it needs to be to the point where you can use it for decoration.
To finish this off what we do is use some chocolate coral so my finished pie is going to look pretty much like this. This is black bottom pie. So here is a piece of my black bottom pie. You can eat it summertime, winter time. You can eat it with the dinner or just as a snack with a nice cup of coffee. It’s wonderful.