Black-Bottom Chocolate Cream Pie

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

Yield: 1 (9") pie
Recipe from Oxmoor House

More 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


  1. Pour melted chocolate into bottom of baked pastry shell, spreading evenly. Chill until chocolate hardens.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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