Black Bottomed Chocolate Cream Pie

This rich and indulgent Black Bottomed Chocolate Cream Pie features a velvety homemade chocolate custard filling. A chocolate cookie crust forms the foundation and billows of whipped cream makes for a beautiful finish.

Easy Black Bottomed Chocolate Cream Pie Recipe

The delicious homemade chocolate custard filling in this pie is a treat all on it’s own. When making it, I don’t dare turn my back on the chocolate custard, or some of my family members would be quite happy to eat it straight from the bowl. That would only result in the need for me to whip-up a second batch. For the best results use a quality brand of chocolate chips that will melt completely smooth and the filling will be like silk. Garnish the whipped cream on top with grated chocolate just before serving for a flawless finish.

How to Make the Best Black Bottomed Chocolate Cream Pie

• Ingredients you’ll need to make homemade Black Bottomed Chocolate Cream Pie: Chocolate wafer cookie crumbs, melted butter, granulated sugar, bittersweet chocolate chips, cornstarch, large egg yolks, half and half, vanilla extract and whipped cream for serving. You’ll also need a chocolate candy bar to grate for garnishing the top as pictured.
• Kitchen tools you’ll need: A 10 inch deep dish pie pan, heavy bottomed saucepan, measuring cups and spoons, a medium bowl, a small bowl, whisk, food processor, rubber spatula and large glass bowl to chill the filling.
• Why chill the filling separate from the crust? When this sort of warm egg custard filling cools, it can form a skin on top. Chilling it first with plastic wrap pressed on top will prevent this from happening and you can spread it into the crust easily. Don’t forget to stir it after chilling.
• Bittersweet chocolate is ideal for the filling for this pie due to the intense chocolate flavor.
• When the recipe refers to chocolate wafer cookies these are plain chocolate cookies, not sandwich cookies like Oreos. You can use any brand that you enjoy.
• You can top this pie with homemade sweetened whipped cream or a frozen whipped topping like Cool Whip. How do you make Sweetened Whipped Cream? Chill the bowl and beaters of a mixer in the freezer for 15 minutes. Add one pint of heavy cream to the chilled bowl along with 1 teaspoon of vanilla extract. Beat on high speed while gradually adding 1/4-1/3 cup granulated sugar. Beat until stiff peaks form, don’t overbeat. Chill until serving. Homemade whipped cream should be served the day it’s made.
• Store Black Bottomed Chocolate Cream Pie chilled in the refrigerator for up to 5 days.

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Helpful Kitchen Items:

• Deep Dish Pie Pan
• Mixer
• Measuring Set
• Mixing Bowls

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Black Bottomed Chocolate Cream Pie

Prep Time20 minutes mins

Cook Time25 minutes mins

Finished Pie Chill Time4 hours hrs

Total Time45 minutes mins

Course: Dessert

Cuisine: American

Keyword: black-bottomed-chocolate-cream-pie

Servings: 10 pieces

Calories: 632kcal

Author: Melissa Sperka

Ingredients

• 2 1/4 cup chocolate wafer cookie crumbs
• 1/2 cup butter melted
• 1/3 cup granulated sugar
• Filling:
• 10 oz bittersweet chocolate chips
• 4 Tbsp butter divided
• 3/4 cup granulated sugar
• 4 Tbsp corn starch
• 1/2 tsp salt
• 4 large egg yolks
• 3 cups half & half
• 1 tsp pure vanilla extract
• 2 cup sweetened fresh whipped cream
• cocoa powder

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Instructions

• Preheat the oven to 350°F and spritz a 10-inch deep dish pie pan with cooking spray.
• In a small bowl, toss together the chocolate cookie crumbs, melted butter and sugar. Press evenly into the pie plate.
• Bake for 12-15 minutes or until set. Cool completely.
• Melt the bittersweet chocolate with 2 Tbsp butter until smooth. This can be done in a double boiler over simmering water or in a microwave. In the microwave, heat in 20 second increments, stopping to stir each time. Repeat until smooth.
• To make the custard: In a small bowl, mix together the sugar, cornstarch and salt.
• In a separate bowl, whisk egg yolks together. Whisk beaten yolks into cornstarch-sugar mixture.
• Add half and half and remaining 2 Tbsp butter to a heavy bottomed saucepan. Cook over medium-high heat until the butter has melted and the half and half is hot.
• Whisk the sugar-egg mixture into the half and half then bring to a boil. Lower the temperature to medium to prevent scorching, whisking constantly for 1 minute after thickened.
• Remove from the heat and whisk in the melted chocolate and vanilla.
• Pour into a glass bowl, and press plastic wrap directly on top of the chocolate custard to prevent a film from forming. Chill completely for around 2 hours.
• After chilling the chocolate custard, stir until smooth then spread into the pie shell.
• Chill for 4-6 hours to allow the filling to set-up prior to cutting.
• Top with fresh whipped cream and a sprinkle of cocoa powder before serving.

Nutrition

Serving: 1piece | Calories: 632kcal | Carbohydrates: 60g | Protein: 7g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 420mg | Potassium: 327mg | Fiber: 2g | Sugar: 36g | Vitamin A: 883IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 1mg

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