ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Black Bottom Pie

Hands-on time 25 mins
Total time 5 hrs, 28 mins
Yield Serves 10 (serving size: 1 slice)
This pie is something worth celebrating. Why? Because all those on a gluten-free diet who crave old-fashioned vanilla pudding layered over a bittersweet chocolate crust can now indulge in an old family favorite.


  • Crust:
  • 1.7 ounces potato starch (about 1/3 cup)
  • 1.4 ounces tapioca flour (about 1/3 cup)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3 tablespoons chilled butter, cut into small pieces
  • 1/4 cup 1% low-fat milk
  • Cooking spray
  • 2/3 cup semisweet chocolate chips
  • Filling:
  • 4 large egg yolks, lightly beaten
  • 2 cups 1% low-fat milk
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 ounce semisweet chocolate, grated

Nutrition Information

  • calories 239
  • fat 9.8 g
  • satfat 5.5 g
  • monofat 3.1 g
  • polyfat 0.6 g
  • protein 3.5 g
  • carbohydrate 37 g
  • fiber 0.8 g
  • cholesterol 86 mg
  • iron 0.6 mg
  • sodium 178 mg
  • calcium 82 mg

How to Make It

  1. To prepare crust, weigh or lightly spoon potato starch and flour into dry measuring cups; level with a knife. Combine potato starch, flour, 1 tablespoon sugar, and salt in a medium bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 1/4 cup milk; toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Chill 1 hour.

  2. Preheat oven to 375°.

  3. Roll dough, still covered, into a 12-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Fold edges under or flute decoratively. Line bottom of dough with parchment paper; arrange pie weights or dried beans on paper. Bake at 375° for 22 minutes or until edges are lightly browned. Sprinkle chocolate chips over hot crust; spread with a spatula when melted. Cool completely.

  4. To prepare filling, place egg yolks in a medium bowl. Combine 2 cups milk, 3/4 cup sugar, and cornstarch in a 4-quart saucepan. Bring to a boil; cook 1 minute, stirring constantly. Pour one-fourth of milk mixture into egg yolks, stirring with a whisk. Pour egg yolk mixture into milk mixture. Boil 2 to 3 minutes or until mixture thickens, stirring constantly. Remove from heat; stir in vanilla.

  5. Pour filling mixture into cooled crust. Cover surface of filling with plastic wrap. Chill at least 3 hours. Sprinkle with grated chocolate.

Gluten-Free Baking