Description
Silky black bottom pie blends rich chocolate ganache with creamy custard in a graham cracker crust. Delightful dessert from classic American baking traditions promises pure indulgence for chocolate and pudding enthusiasts who crave layered elegance on their plate.
Ingredients
Scale
Crust:
- 1.25 cups graham cracker crumbs
- 0.25 cup (0.5 stick) unsalted butter, melted
- 3 tablespoons sugar
- 1 pinch salt
Chocolate Pudding Layer:
- 0.33 cup sugar
- 0.33 cup unsweetened Dutch-process cocoa powder
- 2 tablespoons cornstarch
- 0.125 teaspoon salt
- 1.5 cups whole milk
- 3 ounces bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into small pieces
- 0.5 teaspoon pure vanilla extract
Meringue Layer:
- 1.5 teaspoons unflavored gelatin
- 0.75 cup sugar
- 1 tablespoon cornstarch
- 0.125 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla
- 2 tablespoons light rum
- 4 large egg whites, room temperature
Instructions
- Prepare the pie crust by combining graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt in a mixing bowl. Press the mixture evenly into a 9-inch (23-centimeter) pie plate, covering the bottom and sides. Refrigerate for approximately 30 minutes until the crust becomes firm.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the chilled crust for about 12 minutes, or until it turns a light golden brown and sets. Allow the crust to cool completely on a wire rack.
- For the chocolate filling, sift together granulated sugar, unsweetened cocoa powder, cornstarch, and salt in a medium saucepan. Gradually whisk in whole milk, stirring constantly while cooking over medium-high heat until the mixture nearly reaches a boil.
- Reduce heat to medium and incorporate chopped chocolate into the mixture. Continue stirring for approximately two minutes until the chocolate melts and the filling thickens. Remove from heat and whisk in vanilla extract and unsalted butter until smooth.
- Pour the chocolate filling into the prepared crust and refrigerate for one hour or until completely chilled and set.
- Prepare the gelatin mixture by sprinkling powdered gelatin over cold water in a small bowl. Let it sit for three minutes to soften. In a separate medium saucepan, combine cornstarch, salt, and 1/4 cup (50 grams) of granulated sugar.
- Slowly whisk milk into the sugar mixture, cooking over medium-high heat and stirring constantly for about 5 minutes until the mixture thickens and begins to bubble. Remove from heat and incorporate the softened gelatin.
- Once cooled, add rum and vanilla extract to the gelatin mixture. If needed, place the pan in an ice bath briefly to help thicken the mixture.
- Using an electric mixer with a whisk attachment, beat egg whites on medium speed until soft peaks form. Simultaneously, prepare a sugar syrup by combining the remaining 1/2 cup (100 grams) of sugar and 3 tablespoons of water in a saucepan.
- Cook the sugar syrup until it reaches 240 degrees Fahrenheit (116 degrees Celsius) on a candy thermometer. Increase mixer speed to high and beat egg whites until stiff peaks develop.
- Carefully stream the hot sugar syrup into the egg whites while continuing to beat. Whip for approximately 7 minutes until the meringue becomes smooth and glossy.
- Gently fold the meringue into the gelatin mixture in three separate additions. Spread the final mixture over the chilled chocolate filling.
- Refrigerate the pie for at least two and a half hours, or preferably overnight, before serving.
Notes
- Cool chocolate layer completely to prevent melting and mixing with creamy filling.
- Select Dutch-process cocoa powder for deeper, more intense chocolate notes.
- Whip egg whites until peaks stand firm and glossy for perfect topping consistency.
- Refrigerate pie at least 4 hours, preferably overnight, for optimal texture and flavor melding.
- Bake crust carefully, monitoring for delicate jiggle that signals perfect doneness without losing flaky structure.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 327 kcal
- Sugar: 33 g
- Sodium: 90 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg