This recipe for Black bottom pie is an old fashioned favorite of dense chocolate custard and lighter-than-air chiffon filling topped with whipped cream and chocolate shavings. Try my sugar-free version for a truly great low carb dessert.
If you’ve poked around my low carb dessert section you’ve noticed I have several recipes for low carb pies and sugar-free layered desserts. Most are easy no-bake recipes requiring a few minutes of stove time and a pre-baked pie crust. This Black Bottom Pie is such a recipe.
You can thank (or blame) my husband for all of the pie recipes – he LOVES pie. And so, I devote a lot of time thinking about my next pie creation. Sometimes, I take a popular low carb recipe from my site and vary the flavors. Other times, I think outside the box and make something totally new like the low carb Strawberry Cream Pie I posted last year. Yet, every once in a while I find recipe inspiration in vintage cook books.
I found the recipe for this amazing recipe for Black Bottom Pie in my mother’s vintage Betty Crocker Cookbook. A book which shows its age with tattered and splattered pages; each yellowed around the edges. It took some fiddling, but I lowered the carbs in this black bottom pie with stellar results. And since it’s a no-bake recipe you can use your favorite pre-baked pie crust recipe. (I’ll link to some great options below.)
What is Black Bottom Pie?
Black Bottom Pie consists of a dense chocolate custard layer topped with a thicker, lighter-than-air chiffon filling in a pre-baked pie crust. Whipped cream and chocolate shavings finish the pie. The custard filling cooks in a pot on the stove. A portion of the custard mixed with chocolate, makes the “black bottom” layer. The remaining custard is mixed with gelatin and cooled. Later, it’s whipped to soften its texture, then it’s folded together with meringue. After chilling to set it’s topped with whipped cream and chocolate shavings before serving.
I feature my flaky pie crust with this low carb black bottom pie recipe, but you may sub any low carb pie crust recipe. The walnut pie crust below would be a great choice as would any of the others.
Low Carb Pie Crust Options:
- Flaky Low Carb Pie Crust (pictured)
- Low Carb Graham Cracker Pie Crust
- Nut-Free Chocolate Pie Crust
- Walnut Pie Crust
- Coconut Flour Pie Crust
[NOTE:] Don’t be intimidated by the long list of ingredients. To avoid using high carb ingredients like whole milk and excessive amounts of starch or flour a few ingredients in combination were needed.
This recipe for black bottom pie is 4 net carbs per serving.
The Best Recipe for Black Bottom Pie (Low Carb)
- 1 recipe Low Carb Flaky Pie Crust (pre-baked)
Black Bottom Layer
- 1 1/2 oz unsweetened baking chocolate
- 1 cup custard
- remaining custard
- 1 tbsp rum, bourbon, or brandy
- 1 tsp vanilla
- 3 large egg whites
- 1/2 tsp cream of tartar
Whipped Cream Topping
- 1/2 cup heavy cream
- 1/4 cup low carb powdered sugar
- shaved chocolate
- Separate 3 of the eggs into yolks and whites. Make sure not to get any yolks in the whites or they won’t whip into a meringue, which is needed for the chiffon. Finely chop the unsweetened baking chocolate and place into a small heat safe bowl large enough to accommodate 1 cup of the custard, later. Put the water in a small bowl and sprinkle the gelatin over the surface to bloom.
To make the custard:
- Mix the 2/3 cup sweetener, cornstarch (or arrowroot), xanthan gum and salt together in a small pot. Whisk in the egg yolks and whole egg. Whisk in the heavy cream and almond milk.
- Turn the heat to medium low. Whisk slowly but continuously until the mixture begins to thicken, about 8-10 minutes, paying particular attention to the sides and bottom of the pot. Whisk briskly while the custard continues to cook and thicken, about 2-4 more minutes. Remove the custard from the heat and whisk for an additional 2 minutes.
Black Bottom Layer:
- Remove one cup of the hot custard and add it to the chopped chocolate. Whisk until the chocolate is blended. Let cool, then pour into the pie crust. Cover and refrigerate.
- Tear the bloomed gelatin into small pieces and add it to the remaining custard. Whisk until the gelatin melts completely. Cover the custard with cling film, leaving a small gap for steam to escape. Refrigerate for 2-3 hours until it has cooled.
- Once the remaining custard has cooled, place the egg whites in a medium bowl and sprinkle with the cream of tartar. Using a hand or stand mixer, whisk over medium-high speed until the egg whites quadruple in volume, are glossy and hold a stiff peak when the beaters are brought straight up from the bowl. Set aside.
- Remove the cooled custard from the refrigerator and whisk to loosen it’s texture with a hand or stand mixer. Add the vanilla and rum (or your flavoring of choice) and whip again. Now is the time to adjust the sweetness with powdered stevia or stevia glycerite if you want it sweeter.
- Add 1/3 of the meringue to the custard and mix gently with a hand mixer. Fold half of the remaining meringue into the lightened custard with a large rubber spatula. Gently but thoroughly fold the remaining meringue into the custard completing the chiffon layer. Spoon into the pie crust and smooth to the edges. Refrigerate uncovered for several hours. Then, cover loosely with cling wrap and refrigerate overnight.
Whipped Cream Topping:
- Whip the heavy cream with the sweetener until it’s thick. Spoon onto the pie and swirl with a spoon. Top with chocolate shavings if you wish. To shave the chocolate, use a vegetable peeler as if you were peeling a carrot.