The best delicious No-bake Black Bottom Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this No-bake Black Bottom Pie recipe today!
Hello my friends, this No-bake Black Bottom Pie recipe will not disappoint, I promise! Made with simple ingredients, our No-bake Black Bottom Pie is amazingly delicious, and addictive, everyone will be asking for more No-bake Black Bottom Pie.
What Makes This No-bake Black Bottom Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this No-bake Black Bottom Pie.
Ready to make this No-bake Black Bottom Pie Recipe? Let’s do it!
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CHOCOLATE BASE
1 Oreo/graham cracker pie
-crust
6 oz Cream cheese; (about 3/4
-package)
1/2 c Sugar
1/3 c Milk
1/3 c Bittersweet chocolate chips
1/2 c Whipping cream
1 Envelope gelatin
CUSTARD
2 Eggs
1/4 c Sugar
Dark rum
1/3 c Milk or cream
1 Envelope gelatin
Soften the cream cheese, and mix, adding milk a little at a time, until you
get a smooth (no lumps !!) thick liquid somewhere between whipping cream
and syrup in consistency. Blend in sugar on meium, until the mixture tastes
like cheesecake (in fact, it IS cheesecake). Set aside. Melt chocolate in
double boiler. Blend cheesecake mixture with melted chocolate. Leave on
double boiler until you completely dissolve an envelope of gelatine in
about 1/4 cup of hot water. Blend into the mixture, and after it has cooled
a while, put it in the fridge until it thickens a little. While you wait,
whip up the cream. After the mixture has thickened, fold in the whipped
cream. Pour into the crust to slightly above half way. Eat remaining
mixture (or fill second crust) Put in fridge to set. (an hour or two)
Break eggs into a small saucepan, and remove the stringy things that hold
the yolk in place. Mix to an even consistency. Mix in milk, sugar and rum
to taste. Take healthy swig of rum (by this time, you deserve it). Vary
proportions to taste. Final mixture should be a pale yellow color. Put on
low heat, and stir till thickened (the egg should cook a bit, maybe in
five-ten minutes). Dissolve gelatine in 1/4 cup hot water and mix well. Set
aside to cool. Once custard has cooled, pour on top of set chocolate
mixture, which should now be firm. Guzzle remaining custard. Put back in
the fridge. It should set in one or two hours.
If the final product seems too mushy, put in freezer about an hour or two
before serving.
Serve with whipped cream (use rum instead of vanilla when whipping 🙂 ).
There’s so much fat in there, a little whipped cream won’t make a
difference!!!!
Yields
1 servings
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