Libbie's Black Bottom Pie
Libbie's Black Bottom Pie is a dessert masterpiece that perfectly balances indulgence and elegance. Featuring a buttery graham cracker crust as its foundation, this pie layers a rich, velvety chocolate custard with a silky vanilla custard, creating a stunning visual and flavor contrast. Topped with a cloud-like, golden-browned meringue, every bite is a blend of creamy, chocolatey, and airy perfection. Ideal for special occasions or when you simply want to impress, this recipe combines classic ingredients like bittersweet chocolate, cocoa powder, and fresh egg whites for an unforgettable treat. With its decadent layers and beautiful presentation, Libbie's Black Bottom Pie is truly the ultimate show-stopping dessert.
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Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter
- 2 cups Whole milk
- 0.75 cup Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 3 tablespoons Unsweetened cocoa powder
- 3 Egg yolks
- 1.5 teaspoons Vanilla extract
- 4 ounces Bittersweet chocolate, finely chopped
- 0.5 cup Heavy cream
- 3 Egg whites
- 0.25 cup Granulated sugar (for meringue)
- 0.25 teaspoons Cream of tartar
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
In a bowl, mix graham cracker crumbs, 2 tablespoons of sugar, and melted butter until the mixture resembles wet sand.
Step 3
Press the mixture firmly into the bottom and sides of a 9-inch pie pan to form an even crust.
Step 4
Bake the crust in the preheated oven for 8-10 minutes. Remove and let it cool completely.
Step 5
In a medium saucepan, whisk together the milk, 3/4 cup sugar, cornstarch, and cocoa powder until smooth.
Step 6
Place the saucepan over medium heat and cook until the mixture begins to thicken, stirring constantly to prevent lumps (about 5-7 minutes).
Step 7
In a small bowl, whisk the egg yolks. Slowly pour a small amount of the hot milk mixture into the yolks, whisking constantly, to temper the eggs.
Step 8
Pour the tempered yolks back into the saucepan and cook for an additional 2-3 minutes, stirring constantly, until thickened.
Step 9
Remove half of the custard mixture and set it aside in a bowl. Stir the vanilla extract into the custard you just removed.
Step 10
Into the remaining custard still in the saucepan, stir in the chopped bittersweet chocolate until fully melted and smooth.
Step 11
Spread the chocolate custard evenly on the bottom of the cooled graham cracker crust. Allow it to cool slightly in the refrigerator while you work on the vanilla layer.
Step 12
Spread the vanilla custard on top of the chocolate layer. Place the pie in the refrigerator to chill while preparing the meringue.
Step 13
In a large, clean bowl, beat the egg whites and cream of tartar until soft peaks form using a hand mixer or stand mixer.
Step 14
Gradually add 1/4 cup of sugar to the egg whites and continue beating until the meringue forms stiff, glossy peaks.
Step 15
Spread the meringue evenly over the top of the chilled pie, ensuring it touches the edges of the crust to seal.
Step 16
Place the pie under a broiler on low for 1-2 minutes or use a kitchen torch to lightly brown the meringue. Watch closely to avoid burning.
Step 17
Chill the pie for at least 2 hours before serving to allow the layers to set.
Step 18
Slice and serve this delightful dessert, enjoying the rich chocolate, creamy custard, and airy meringue with every bite.
Nutrition Facts
| Serving size | (1417.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3976.6 |
| Total Fat 196.6g | 0% |
| Saturated Fat 107.2g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 918.1mg | 0% |
| Sodium 1535.7mg | 0% |
| Total Carbohydrate 503.0g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 358.5g | |
| Protein 55.8g | 0% |
| Vitamin D 269.6IU | 0% |
| Calcium 870.6mg | 0% |
| Iron 24.2mg | 0% |
| Potassium 2259.7mg | 0% |
Source of Calories