Black-Bottom Chocolate Cream Pie

Thick and rich is the most fitting description for this pie.


1 (9") pie

Recipe from

Oxmoor House


1 1/2 (3-ounce) dark chocolate bars, melted (we tested with Ghirardelli; see Note below)
1 baked 9
2/3 cup sugar
1/3 cup cornstarch
3 tablespoons cocoa
1/8 teaspoon salt
4 egg yolks, lightly beaten
2 cups milk
1 cup half-and-half
2 tablespoons butter or margarine
1 (3-ounce) dark chocolate bar, finely chopped
1 teaspoon vanilla extract
1 tablespoon bourbon (optional)
1 cup whipping cream
1/4 cup sifted powdered sugar
Garnish: chocolate shavings


Pour melted chocolate into bottom of baked pastry shell, spreading evenly. Chill until chocolate hardens.

Combine 2/3 cup sugar, cornstarch, cocoa, and salt in a heavy saucepan; stir well. Stir together egg yolks, milk, and half-and-half; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 3 minutes, stirring constantly. Remove from heat; stir in butter, chopped chocolate, vanilla, and, if desired, bourbon.

Pour filling into a bowl; place plastic wrap directly over surface of filling, and cool 30 minutes. Pour filling into pastry shell; cover tightly with plastic wrap, and chill at least 6 hours.

Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over pie. Chill. Garnish, if desired.

Note: Find dark chocolate bars on the candy aisle at your local grocery store. Other types of chocolate used in this chapter can be found on the baking aisle.

Christmas with Southern Living 2001,

Oxmoor House

May 2001
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