We do love our pies here at StateEats, because, you know …. PIE!! The Black Bottom Pie is a Southern staple. This icebox pie is a very close cousin to the Mississippi Mud Pie, only without the nuts and
liquor. Usually made with a graham cracker crust (or sometimes a gingersnap crust), the black bottom is a chocolate cream layer made with both cocoa powder and chocolate chips. The Gaines Ridge Dinner Club in Camden, Alabama, is said to have a superb Black Bottom Pie. If you can’t make it there, try to get yourself invited to a church potluck or Sunday supper anywhere in the south. Chances are, someone’s grandma made a Black Bottom Pie.
Dexter Avenue King Memorial Baptist Church, is the site where Dr. Martin Luther King planned and led the Montgomery Bus Boycott in 1956 while he was pastor. Still a vibrant congregation, you can attend services or take a tour Tuesday through Saturday.
Black Bottom Pie
For the crust:
- 1 ¼ cup graham cracker crumbs (about one sleeve, blitzed in food processor)
- 4 tablespoons (1/2 stick) of butter, melted in microwave
- 3 tablespoons sugar
- Salt, a pinch
For the filling:
- 1/3 cup cocoa powder
- 1/3 cup sugar
- Salt, pinch
- 2 tablespoons cornstarch
- 1 ½ cups milk
- 1/2 cup semi-sweet chocolate chips
- ½ teaspoon vanilla extract
- 2 tablespoons butter, cut into small pieces
For the topping:
- 1 cup heavy cream
- 1 tablespoon plus one teaspoon sugar
- Chocolate shavings (optional)
For the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and pinch of salt. Press into bottom and sides of 9-inch pie plate. Bake in 350 degree oven for about 12 minutes or until crust begins to slightly brown. Remove from oven and let cool.
For the filling: In a medium saucepan, combine cocoa powder, sugar, salt and cornstarch. In a slow stream, add milk and heat on medium, whisking constantly until mixture thickens. Add chocolate chips and stir until incorporated. Remove from heat. Add vanilla and butter. Whisk until smooth and glossy. Pour filling into cooled pie crust. Refrigerate for at least one hour.
For the topping: In a medium bowl, add heavy cream and beat with electric mixer on high until mixture begins to thicken. Add sugar and continue mixing until soft peaks form. Add whipped cream on top of chocolate filling. Add chocolate shavings (a vegetable peeler on the edge of a chocolate bar works well) if desired.
It is any surprise that February is National Chocolate Lovers Month? With Valentine’s Day this weekend, we decided we absolutely had to go all chocolate with this Mississippi Mud Pie. This Southern
indulgence gets its name because it supposedly looks like the thick mud that lines the Mississippi River. Lots of variations of this pie exist, some with a regular graham cracker crust, some with marshmallows, and some even with ice cream. We went with a more traditional version and oh my, we were left swooning in chocolate heaven.
If you are planning a trip to the Magnolia State, check out the Mississippi Blues Trail. This travel planning site includes information about historic sites, museums, upcoming concerts and more.
Mississippi Mud Pie
- 1 sleeve chocolate graham crackers
- 6 tablespoons melted butter
- 2 tablespoons sugar
- 1/3 cup pecans
- 1 ½ sticks butter
- 1 ¾ cups brown sugar
- 4 eggs
- 4 teaspoons Dutch processed cocoa powder
- 2/3 cup semi-sweet chocolate chips, melted in microwave
- 1 ¼ cups heavy cream
- 1 teaspoon chocolate extract
- 1 teaspoon Kahlua liqueur (optional, if omitted add another teaspoon of chocolate extract)
- 1 1/2 cups heavy cream
- 2-3 tablespoons sugar
- Chocolate shavings (optional)
- 3 tablespoons chopped pecans, toasted and cooled (optional)
For crust: Pulse sleeve of graham crackers and pecans in food processor until fine crumbs are formed. Transfer mixture into a bowl. Add melted butter and sugar. Mix well. Press mixture evenly into the bottom and sides of a 9-inch pie plate. Bake at 350 degrees for 11-13 minutes. Remove from oven and reduce heat to 325 degrees.
For filling: In the meantime, mix butter and brown sugar together in mixer on medium speed until mixture is creamy. Beat in eggs one at a time. Add melted chocolate chips, cocoa, heavy cream, chocolate extract, and Kahlua and beat until all ingredients are incorporated. Pour the filling in the pie shell. Bake for 45 minutes or until filling is set. Let cool on counter and then transfer to fridge.
For topping: Add heavy cream into a mixing bowl and beat on medium to high speed. Just before soft peaks begin to form, add the sugar to taste. Beat a few more minutes until soft peaks form. Add whipped cream to cooled pie, then top with chocolate shavings and pecans.
Ahhhh, summertime and who can resist the sweet temptation of an ice cream cone? A regional flavor that doesn’t get much national play is Grape-Nuts Ice Cream.The Granite State loves its dairy (it’s their top agricultural product) and this winning taste sensation can be found along the New Hampshire Ice Cream Trail and throughout New England.
The texture of the cereal reminded us of crushed cookies (and who doesn’t like that mix-in?) and its delicate nut-like flavor wedded well with the creamy vanilla base. Give it a try and you’ll be a convert too.
Hike, rock climb, or mountain bike in New Hampshire’s playground, the White Mountains.
Grape-Nuts Ice Cream
- 3 cups heavy cream
- 3/4 cups plus 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 1 cup Grape-Nuts cereal
Heat the cream in a medium sized saucepan until bubbles appear on the edge of the pan. Remove from heat and add the sugar, stirring until completely dissolved. Add the vanilla. Cover and refrigerate for 2 to 24 hours. Pour cold batter into the canister of ice cream maker. Churn ice cream for 20 to 40 minutes or until it reaches soft serve consistency. Add Grape-Nuts cereal and let ice cream maker churn until cereal is fully incorporated. Remove ice cream to a freezer-safe container and let freeze until it reaches desired consistency.