Black Bottom Pie

Life is uncertain. Eat dessert first.

by Ernestine Ulmer

This southern classic pie is said to have taken its name from the Black Bottom Dance popular in the early 1920's. There are a variety of recipes available for this pie but I thought this one was the easiest and it certainly was yummy. I was first drawn to the recipe because it called for using Nabisco Chocolate Wafers. I have fond memories of my mother making this icebox dessert with yummy whip cream when I was growing up. It seemed interesting to use chocolate wafers for the crust. But the reality is today it can be a challenge to find these chocolate wafers so I went with ease using Oreo cookies for the crust. Some recipes called for removing the filling from the chocolate cookies and then crumbling them. But I consider myself a purist who sees no point to remove the cookie filling which left in is quite tasty for the crust. But I do suggest using regular Oreo cookies not Double Stuff.

FYI You can go to e BAY and buy a box of Nabisco Wafers

Black Bottom Pie

recipe from CuisineAt HomeSpecials.com

Crust:

• 1 package chocolate wafers
• 1/4 cup sugar
• 3/4 stick of butter melted
• 1/2 cup pecans
• pinch of salt
• optional use 3/4 package of Oreo cookies (regular size) 3/4 stick of melted butter, 1/2 cup pecans and pinch of salt

Process cookies in Cuisinart and pat into a glass pie pan

Bake @ 375 for 12 minutes

Cool crust completely before adding filling

Filling:

Combine in a saucepan

1 cup sugar

1/2 cup cocoa powder

1/4 cup cornstarch

1 tsp.espresso powder

1/4 tsp. salt

Gradually whisk in 2 cups of 2 % milk

Cook over medium heat whisking constantly till thick about 6 minutes

Add 2/3 cup bittersweet chocolate chips

Stir until smooth

Whisk together 4 egg yolks and 1 cup of milk then stir into chocolate mixture

Bring to a boil and simmer 3 minutes

Take pan off heat and stir in 2 TB. butter, 1 TB. vanilla, 2 TB. rum or 2TB .Kahlua

Pour filling into cooled crust, cover with plastic wrap and chill overnight

Pie Topping:

1-1/2 cups heavy cream

1/4 cup powdered sugar

Beat together and spread over top of pie filling

Garnish with chocolate curls or a drizzle of chocolate syrup