Black Bottom Pudding Pie -- The Practice Round That Taught Me I Could

Two weeks before Thanksgiving and I made a practice pecan pie. I needed to know before the real day whether I could do it. Crust from scratch, which I have been avoiding, and which turned out to be something I could in fact do with cold butter and ice water and patience. The crust was not flawless, there were some cracks at the edges that I had to press together, but it held. It did not fall apart. That is success of a necessary kind.

The filling: pecans from the yard, corn syrup, brown sugar, butter, eggs, vanilla, a pinch of salt. You mix the filling and pour it over the arranged pecans in the shell and bake at 350 until the center is just set. The top should be glossy and the pecans arranged on top should be toasted and fragrant.

Mine came out well. Better than I expected. The crust was slightly underdone in one spot, which is fixable with a longer bake time next round. The filling was right, that caramelized sweetness that is one of the most purely Southern things I know, thick and nutty and not too sweet. I ate a slice and called Gloria and described it in detail and she said and the crust? I said needs another few minutes at the end. She said yes. Fix that and you are good.

The semester at Calhoun is almost done. I have a final paper and a final exam. I have been writing the paper on attachment theory in children with histories of early instability. I know this subject better than any other subject I could have chosen.

After I called Gloria and we went over what I’d fix on the next round, I started thinking about what else I could make to keep practicing before the real day arrived — something layered and careful, something that would reward the same kind of patient attention I’d given the pecan pie. The Black Bottom Pudding Pie felt right: another chance to work with a crust, another filling that needed to be just set, just right, built in stages like most things worth doing. If the practice pie is the real pie, then every pie is worth making well.

Black Bottom Pudding Pie

Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 4 hours (including chilling) | Servings: 8

Ingredients

• 1 pre-baked 9-inch pie crust (homemade or store-bought)
• 1 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• 2 1/2 cups whole milk
• 3/4 cup granulated sugar, divided
• 1/4 cup cornstarch
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1 cup heavy whipping cream (for topping)
• 2 tablespoons powdered sugar
• Chocolate shavings or cocoa powder, for garnish (optional)

Instructions

1. Make the black bottom layer. Combine chocolate chips and 1/4 cup heavy cream in a small saucepan over low heat. Stir until melted and smooth. Pour into the bottom of the pre-baked pie crust and spread into an even layer. Refrigerate for 20 minutes until set.
2. Prepare the pudding filling. In a medium saucepan, whisk together 1/2 cup of the granulated sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble, about 8—10 minutes.
3. Temper the egg yolks. In a small bowl, whisk together the egg yolks and remaining 1/4 cup sugar. Slowly ladle about 1/2 cup of the hot milk mixture into the yolks while whisking constantly. Pour the tempered yolk mixture back into the saucepan and cook, stirring, for 2 more minutes until thick and glossy.
4. Finish the pudding. Remove from heat and stir in the butter and vanilla extract until fully incorporated. Let the pudding cool for 10 minutes, stirring occasionally to prevent a skin from forming.
5. Assemble the pie. Pour the warm pudding over the chilled chocolate layer in the pie crust. Smooth the top with a spatula. Press a sheet of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 3 hours, or until fully set.
6. Make the whipped topping. When ready to serve, beat the heavy whipping cream and powdered sugar together with a hand mixer or stand mixer until soft peaks form. Spread or pipe over the chilled pie.
7. Garnish and serve. Top with chocolate shavings or a light dusting of cocoa powder if desired. Slice and serve cold. Store leftovers covered in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 420 | Protein: 6g | Fat: 26g | Carbs: 42g | Fiber: 1g | Sodium: 210mg