Without a doubt, any and every holiday my grandma would always make her black bottom pie. I grew up thinking every house had black bottom pies at their holiday tables. And it is my FAVORITE!
My grandma is now 96 and I wanted to be sure that I could carry on her legacy and recipe. I set out to make her pie with modern day ingredients. I say this because her chocolate amount varied compared to what I had to use. I equate this to different proportions occuring now during processing compared to when she first bought chocolate.
As I was making this pie, I realized this is the perfect Homestead pie. No wonder she loved this recipe! It really is the culmination of everything that you will have between fresh milk and eggs and a few ingredients in between so let’s go make it. Here’s MY BLACK BOTTOM PIE recipe!
Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchas
Special Tools:
- Mixer, I have the Bosch universal mixer. I purchase mine through a Utah company, Nutrimill, and this company is incredible! I’ve met them personally and they’re the kindest and most generous company. Through them, my code FLOURING will give you an extra $20 off. Here’s the mixer
- Gelatin (code FLOUR10), dont skimp on ingredients. If you’re going to make this pie, buy the good quality gelatin from perfect supplements. My second choice would be gelatin from Azure
Ingredients:
- whole milk
- sugar
- all purpose flour
- eggs (separated)
- one envelope unflavored gelatin or 1-1.5 tablespoons of perfect supplements gelatin (code FLOUR10)
- unsweetened chocolate
- whole vanilla bean, split in half and the inside scraped
- sugar
- cold water
- premade piecrust, baked and cooled
- if you’re going extra fancy whipped cream frosting
Directions:
Make your pudding! In a saucepan over medium heat, add milk, all parts of the vanilla bean & sugar (3/4 cup), and heat to steaming before whisking in flour, and slowly whisk in yolks one at at time. Heat until bubbly and thick and remove vanilla bean.
In two bowls, you’ll prepare for your chocolate and vanilla layers. One bowl receives the chocolate and the other will have the gelatin and water (bloomed)
Once your pudding is completely thickened, divide in half into the two bowls. Whisk your gelatin and vanilla together until gelatin melts. Whisk your chocolate until the bars melt
Allow to cool!
Once cooled, whisk your egg whites and sugar (1/4 cup) until stiff peaks to make a meringue. Fold and incorporate your meringue into your vanilla layer
Assemble, pour your chocolate mixture into the bottom of the prepared pie crust and then layer on your vanilla pudding-meringue mixture.
You can be finished here BUT I prefer to go fancy with whipped cream frosting! Top with chocolate sprinkles or chocolate shavings
Chill until ready to serve
Black Bottom Pie
Ingredients
- 3 cups of milk
- 3/4 cup sugar
- 1/4 cup flour
- 4 eggs (separated)
- one envelope unflavored gelatin or 1-1.5 tablespoons of gelatin
- 3 ounces of unsweetened chocolate
- 1 whole vanilla bean, split in half and the inside scraped
- 1/4 cup sugar
- 1/4 cup cold water
- 1 premade piecrust, baked and cooled
- 1 Batch Whipped Cream Frosting
Instructions
Before you begin, make your pie crust and bake it off. While its cooling, make your pudding!
In a saucepan over medium heat, add milk, all parts of the vanilla bean & sugar (3/4 cup), and heat to steaming before whisking in flour, and slowly whisk in yolks one at at time. Heat until bubbly and thick and remove remove from the heat and remove the vanilla bean.
In two bowls, you’ll prepare your chocolate and vanilla layers. One bowl receives the chocolate and the other will have the gelatin and water (bloomed)
Once your pudding is completely thickened, divide in half (into the two bowls). Whisk your gelatin and vanilla together until gelatin melts. Whisk your chocolate until the bars melt
Allow your layers to cool!
Once your layers are cooled, whisk your egg whites and sugar (1/4 cup) until stiff peaks to make a meringue. Fold and incorporate your meringue into your vanilla layer
Pie Assembley, the fun part(!), pour your chocolate mixture into the bottom of the prepared pie crust and then layer on your vanilla pudding-meringue mixture.
You can be finished here OR go fancy with whip cream frosting! Top with chocolate sprinkles or chocolate shavings
Chill until ready to serve. Enjoy!
Notes
The vanilla layer does have a different texture to it. The chocolate layer is a smooth pudding, whereas the vanilla layer is "chunkier". If youve ever had tapioca pudding, boba tea or frog eye salad, this is the texture to expect.
Please make this for your next family function and tag me so I can see you recreating and enjoying this pie with your family.
Happy baking!
~Boots!
