Non-alcoholic Black Bottom Pie is a great way to liven up plain old chocolate cream pie. Typical Black Bottom Pie consists of a chocolate cookie crumb crust, a layer of chocolate cream topped with an airy rum-chiffon layer, and a final layer of whipped cream. My recipe substitutes the rum with a lovely caramel-infused chiffon layer. The contrast of flavors and textures in this pie make it a delightful treat.
It’s very important that you read through the entire recipe, and prep/measure out all your ingredients before you begin. Trust me on this. Also take note that the amounts of sugar and water can be tricky; the amount listed in the ingredient section is the total amount used, but in the instructions the water and sugar are both divided and used at different steps in the recipe.
Equipment needed: A food processor, hand held mixer, and at least two medium-sized identical mixing bowls (you’ll divide the pie filling evenly between the bowls; you just have to ‘eye ball it’ and it’s easier to divide evenly if the bowls are identical.)
Emily
Yields 8
The delicious flavors of chocolate and caramel come together to create a creamy pie that's unique and just fine to serve the kiddos too.
1 hr, 30 Prep Time
50 minCook Time
2 hr, 20 Total Time
Save RecipeIngredients
- crust
- 28 Oreo cookies, broken into rough pieces
- 4 tablespoons unsalted butter, melted
- pie filling
- 2/3 cup sugar
- 4 teaspoons cornstarch
- 2 cups half-and-half
- 4 large egg yolks plus 1 egg white
- 5 ounces semisweet chocolate, chopped fine
- 3 tablespoons Torani caramel syrup flavoring
- 2 tablespoons water
- 1 teaspoon unflavored gelatin
- 1/4 teaspoon cream of tartar
- 3 cups sweetened whipped cream
Instructions
- Move an oven rack to middle position and set oven to heat to 350 degrees. Grind the broken cookies in a food processor to fine crumbs. Drizzle melted butter over crumbs. Replace lid and process for about 10 seconds to evenly distribute the butter. (It may be necessary to scrape down the sides once, I had to.) Pour the moist crumbs into a pie plate and press evenly over the bottom and up sides. I like to use a flat bottomed, metal measuring cup for this. Place in the fridge for 20 minutes before placing in the oven to bake for about 10 minutes. Set aside to cool.
- Moving on to the filling: whisk 1/3 cup sugar, cornstarch, half-and-half and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil, about 8 minutes.
- Divide the custard evenly as best you can between two identical bowls. Whisk chocolate into one bowl until smooth, then pour into the now cooled pie crust and use a spatula to create an even surface. Place in the fridge. Whisk caramel syrup, 1 tablespoon water, and gelatin into a small bowl and let mixture sit for 5 minutes. Then stir it into the plain custard. Set the bowl of caramel custard in the fridge for about 20 minutes, stirring occasionally until it's wobbly, but not set.
- Combine the remaining sugar, egg white, remaining water and cream of tartar in a large heatproof bowl set over a medium saucepan filled with 1 inch of barely simmering water. (Do not let the bowl touch the water.) Using a hand held mixer, beat the mixture on medium high to soft peaks, about 2 minutes. Remove the bowl from the heat and continue to beat until until the mixture is very thick and glossy and has cooled to room temperature, about 3 minutes.
- Bring out the caramel custard from the fridge and whisk the cooled egg white mixture in until smooth. Pour into the pie plate over the chocolate layer. Refrigerate at least 3 hours. Top with the sweetened whipped cream and serve.
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