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“My grandmother made the best black-bottom pie but she never wrote down her recipe. This recipe very closely resembles the taste and look of it. Adapted from Southern Living. 2 hour, 30 minute chill time.”
READY IN:
2hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the gingersnap crust: In a bowl, add all the crust ingredients; stir to mix.
  2. Press mixture into the bottom and up the sides of a 9-inch deep dish pie plate.
  3. Bake at 350°F for 8-10 minutes; cool on a wire rack.
  4. To make the filling: In a small bowl, add the water and rum; stir to combine.
  5. Sprinkle the gelatin over the rum mixture; stir to combine and set aside.
  6. In a saucepan, add the sugar and cornstarch; stir to combine.
  7. Gradually whisk in the milk and egg yolks.
  8. Bring mixture to a boil over medium heat, whisk constantly.
  9. Boil for 1 minute.
  10. Add in gelatin mixture; stir until mixture is dissolved.
  11. Mix together 1 cup of custard mixture and chocolate morsels; stir until smooth; pour into gingersnap crust; spread evenly.
  12. Chill 30 minutes or until set; set aside remaining custard.
  13. In a mixing bowl, beat whipping cream until foamy, using an electric mixer on high speed.
  14. Gradually add powdered sugar; beat until soft peaks form.
  15. Fold 1 cup whipping cream mixture into custard mixture; spoon over chocolate mixture.
  16. Chill pie and remaining whipped cream for 2 hours or until pie is set.
  17. Spread remaining whipped cream over the top.

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