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Black Bottom Pie

How to Make Black Bottom Pie

5 from 1 vote
Prep Time 12 hrs
Cook Time 6 mins
Total Time 12 hrs 6 mins
Course Dessert Recipe
Cuisine Filipino/American
Servings 1 to 2 servings


For the Crust:

  • 1-1/2 cups ginger snaps or Oreo chocolate cookie with filling crumbs
  • 1/4 cup sugar
  • 1/3 cup butter melted


  • 2/3 cup cornstarch
  • 3 cups milk
  • 3 eggs
  • 2 tsp. vanilla extract
  • 1 cup sugar
  • 2 ounces semi sweet chocolate
  • 2 tsp. unflavored gelatin
  • 1/4 cup water
  • 2 Tbsp. cognac or brandy
  • 3 egg whites


  • 1 cup heavy cream
  • 1/3 cup sugar
  • Chocolate curls


How to make Black Bottom Pie

  • Preheat oven to 375 deg F. Crush cookies into fine crumbs, and blend with sugar and melted butter. Press mixture into bottom and side of a 9-inch pie plate. Bake 6 minutes then cool on wire rack. Set aside.
  • In a bowl, mix cornstarch with a cup of the milk. Add eggs and vanilla extract, and beat well. Set aside.
  • In a saucepan over low heat, combine the remaining 2 cups milk and sugar, and bring to a boil. Add egg mixture and stir until thickened.
  • Remove from heat. When mixture is cool, pour 1/3 into a bowl and the remaining 2/3 into another.
  • Melt chocolate in a double boiler over barely simmering water. Stir melted chocolate into 1/3
  • of the filling and blend well. Pour into pie crust and refrigerate.
  • In a saucepan over low heat , dissolve gelatin in water combine with remaining 2/3 of the filling mixture. Blend in cognac.
  • In another bowl, beat egg whites until stiff peaks form. With a rubber spatula, fold egg whites gently into filing mixture. pour over chocolate layer in pie plate. Refrigerate for 12 hours.

To make the garnish:

  • With a wire whisk, whip heavy cream with sugar. Spread evenly over pie with a rubber spatula.
  • Garnish with chocolate curls. Refrigerate for 1 hour and serve.