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black bottom pie

Black Bottom Pie – A Creamy, Chocolate-Layered Southern Classic

Black Bottom Pie is a beloved Southern dessert that combines a buttery graham cracker crust, a rich layer of chocolate custard (the “black bottom”), a fluffy rum- or vanilla-flavored custard, and a billowy whipped cream topping. Elegant yet comforting, it’s perfect for holidays, dinner parties, or whenever you’re craving a slice of creamy indulgence.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Southern American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 ½ cups graham cracker crumbs about 12 crackers
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Chocolate Custard Layer (Black Bottom):
  • 4 oz semisweet chocolate chopped
  • 1 ¼ cups whole milk
  • 3 large egg yolks
  • ¼ cup granulated sugar
  • 2 tbsp cornstarch
  • Pinch of salt
  • 1 tsp vanilla extract
For the Vanilla (or Rum) Custard Layer:
  • 1 ¼ cups whole milk
  • 3 large egg yolks
  • ¼ cup granulated sugar
  • 2 tbsp cornstarch
  • Pinch of salt
  • 1 tsp vanilla extract or 1 tbsp dark rum
For the Topping:
  • 1 cup heavy cream chilled
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • Chocolate shavings optional garnish

Equipment

  • 9-inch pie pan
  • Mixing bowls
  • Saucepan
  • Whisk
  • Electric mixer

Method
 

Make the crust
  1. Preheat oven to 350°F (175°C).
  2. Mix graham cracker crumbs, sugar, and melted butter until evenly coated.
  3. Press firmly into the bottom and up the sides of a 9-inch pie pan.
  4. Bake for 8 minutes, then let cool completely.
  5. Make the chocolate custard layer
  6. In a saucepan, heat milk until warm but not boiling.
  7. In a separate bowl, whisk egg yolks, sugar, cornstarch, and salt.
  8. Slowly whisk warm milk into yolk mixture, then return to saucepan.
  9. Cook over medium heat, whisking constantly, until thickened (about 5 minutes).
  10. Remove from heat, stir in chocolate and vanilla until smooth.
Spread into the cooled crust, smoothing into an even layer.
  1. Chill in the fridge while you make the next custard.
Make the vanilla (or rum) custard layer
  1. Repeat the same custard method as above, omitting chocolate.
  2. Stir in vanilla extract or dark rum at the end.
  3. Pour carefully over the chilled chocolate layer and smooth the top.
  4. Chill at least 4 hours, or until fully set.
Make the whipped cream topping
  1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
  2. Spread or pipe over the chilled pie.
  3. Garnish with chocolate shavings if desired.
Serve
  1. Slice into wedges and enjoy cold.

Notes

For a shortcut, you can use a store-bought graham cracker crust.
Add a splash of coffee liqueur to the chocolate layer for extra depth.
This pie must be chilled at least 4 hours (preferably overnight) to firm up.