Black Bottom Pie was a favorite dessert on Delta flights with meals catered by Dobbs Houses, Inc. In 1957, Dobbs House adapted this recipe from amounts that could serve 70 passengers in a Douglas DC-7, to just one 9-inch pie that Delta employees could make at home. 

Black Bottom Pie

CRUST

• 14 Crisp Gingersnaps, rolled out fine
• 5 Tbs. Melted Butter

Add to crumbs and pat evenly into 9-inch pie tin. Bake 10 minutes at 300 degrees F. Allow to cool.

FILLING

• 1 1/4 cups Milk

Scald in double boiler.

• 2 Eggs, well beaten

Add slowly to scalded milk and blend well.

• 1/4 cup Sugar
• 3 2/3 Tbs. Cornstarch

Mix sugar and cornstarch and then add to egg mixture and cook 15 minutes - stir occasionally. When cooked, custard will generously coat a spoon. 

• 1 ounce Baker's Bitter Chocolate

Add to 1/3 of the above custard and mix slowly until cool.

• 1 tsp. Vanilla
• 1 Tbs. Rum (Ron Rico Gold)

Mix the balance of the custard slowly until cool to avoid lumping. When cool add rum and blend.

TOPPING

• 3/4 cup Whipping Cream

Whip without sugar until it peaks.

• 1/2 ounce Bitter Chocolate

Cut chocolate in small chips - do not pulverize.

TESTED RECIPE

Try this tested version of the Dobbs House recipe for two 9-inch pies courtesy of The Atlanta Journal Constitution newspaper's Southern Recipe Restoration Project and reader Elizabeth Wilson, who "says she got this recipe from her mother, who said that she got it 50 years ago from a Dobbs House Restaurant." Atlanta cooking teacher Virginia Willis tested the recipe.  Shared via Comfort Food from Louisiana Blog. 

Enjoy and let us know how your pie turns out! 

Marie Force

Archives Director