Black Bottom Pie

By Maverick19

When I was in college, I worked for Marie Calendars. The served the best Black Bottom Pie ever....then it was discontinued. Here's a recipe for the old time favorite.

Ingredients

• Crust:
• 1 1/3 cups graham cracker crumbs
• 2 Tbsp sugar
• 1/3 cup butter, melted
• Filling:
• 1 cup sugar
• 1/4 cup cornstarch
• 2 eggs
• 1 egg yolk
• 2 1/2 cups 2% milk, divided
• 1 1/2 tsp vanilla extract
• 1 cup semisweet chocolate chips
• 2/3 cup heavy cream
• 2 Tbsp powdered sugar
• 1 Tbsp dark rum
• 1 oz semisweet chocolate, shaved

Preparation

Step 1

1. For the crust, heat oven to 375 degrees F. In a large bowl, combine cracker crumbs, sugar and butter. Press on bottom and sides of a 9 inch pie plate. Bake 8 minutes or until edge is golden brown. Cool on wire rack.
2. For the filling, in a large bowl, combine the sugar and cornstarch; stir with a whisk. Add eggs, egg yolk and about 3/4 cup milk; whisk to combine.
3. In a medium saucepan, heat the remaining 1 3/4 cups milk until hot; gradually whisk into egg mixture. Pour mixture back into pan; cook over medium heat, stirring with a wooden spoon, until thick and bubbly. Turn to very low heat; cook and stir 1 minute. Remove from heat and stir in vanilla.
4. For the vanilla custard, pour about half of the custard into a bowl and press plastic wrap on surface.
5. For the chocolate custard, add chocolate to remaining custard in pan and whisk until smooth. Pour into pie shell and press plastic wrap onto surface. Chill both custards 3 hours or until cold.
6. Beat the cream until soft peaks form. Add powdered sugar and rum and beat until stiff (almost instantly). Whisk vanilla custard and fold in whipped cream. Spread on top of the chocolate layer. Sprinkle shaved semisweet chocolate ribbons over the top of the pie. Chill for 2 hours or until firm enough to cut.