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Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford Photo by: Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

Rebecca's Black Bottom Icebox Pie

With a rich, creamy filling and melt-in-your-mouth crust, this is quite possibly the best chocolate pie ever.

Southern Living SEPTEMBER 2010

  • Yield: Makes 8 to 10 servings
  • Total:9 Hours, 35 Minutes

Ingredients

  • 1 (9-oz.) package chocolate wafers
  • 1/2 cup butter, melted
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 4 egg yolks
  • 2 cups milk
  • 2 (4-oz.) bittersweet chocolate baking bars, chopped
  • 1 tablespoon dark rum
  • 1 1/2 teaspoons vanilla extract
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • Garnish: bittersweet chocolate shavings

Preparation

1. Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs and butter, and firmly press mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Freeze crust 30 minutes.

2. Whisk together 2/3 cup sugar and 3 Tbsp. cornstarch in a 3-qt. heavy saucepan.

3. Whisk together egg yolks and milk in a small bowl; whisk yolk mixture into sugar mixture in pan, and cook over medium heat, whisking constantly, 10 to 12 minutes or until mixture thickens. Cook 1 more minute. Remove from heat.

4. Microwave chocolate in a microwave-safe glass bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk melted chocolate, rum, and vanilla into thickened filling. Spoon filling into prepared crust. Place plastic wrap directly onto filling (to prevent a film from forming), and chill 8 to 24 hours.

5. Beat whipping cream and 1/4 cup sugar at medium-high speed with an electric mixer until soft peaks form. Top pie with whipped cream, and garnish, if desired.

Note: We tested with Nabisco FAMOUS Chocolate Wafers and Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars.

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Rebecca's Black Bottom Icebox Pie recipe

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