Studio 5 - Weekdays at 11am on KSL 5

Black-Bottom Pie

By Theron Robinson

Black-Bottom Pie


  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 2 cups milk, scalded
  • 4 beaten egg yolks
  • 1 teaspoon vanilla
  • 1 cup semisweet chocolate pieces
  • 1 baked 9-inch pie shell
  • 1 tablespoon (1 envelope) unflavored gelatin
  • 1/4 cup cold water
  • 4 egg whites
  • 1/2 cup sugar
  • 1 cup heavy cream, whipped
  • Chocolate decorettes


Combine sugar and cornstarch. Slowly add scalded milk to beaten egg yolks. Stir in sugar mixture. Cook and stir in top of double boiler until the custard coats a spoon. Add vanilla.

To 1 cup of the custard, add the chocolate pieces. Stir until chocolate is melted. Pour in bottom of cooled, baked pie shell. Chill.

Soften gelatin in cold water; add to remaining hot custard. Stir until dissolved. Chill until slightly thick.

Beat egg whites, adding sugar gradually, until mixture stands in stiff peaks. Fold in custard-gelatin mixture. Pour over chocolate layer and chill until set.

Garnish with whipped cream and chocolate decorettes.

by Theron Robinson (perfected and adapted from a recipe printed in an old, out of print version of the Better Homes & Gardens New Cookbook)

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