Black Bottom Pie (microwave version)

Rev BJ Friley


Microwave setting: HIGH 100%

Microwave cooking time: 7 min.

Unlike most black bottom pies, this one contains no alcohol or rum flavoring.

★★★★★ 1 vote


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1 1/2 c
gingersnap cookie crumbs, about 40 cookies
3 Tbsp
1/4 c
butter or margarine, melted


1 c
2 Tbsp
1/2 Tbsp
egg yolks
1 pkg
(6 oz.) chocolate chips
1/2 tsp
1/2 pkg
gelatin, unflavored
2 Tbsp
cold water
egg whites
1/4 c
1/2 c
whipping cream
chocolate curls, for garnish


strawberries, for garnish


8-inch microsafe baking dish

How to Make Black Bottom Pie (microwave version)


  • 1In a 8-inch microsafe baking dish, melt butter or margarine at HIGH power for 45 seconds.
  • 2Stir in cookie crumbs and sugar. Mix well. Pat firmly into bottom of pan. Chill until firm.
  • 3In a large glass measure, heat milk at HIGH power for 2 minutes.
  • 4In a small bowl, combine sugar and cornstarch. Set aside.
  • 5In another bowl, lightly beat egg yolks. Slowly add scalded milk to egg yolks, whisking constantly to combine. Stir in sugar and cornstarch mixture. Return to large glass measure.
  • 6Microwave a HIGH power for about 4 minutes until custard coats the back of a spoon. Whisk after 2 minutes to make smooth.
  • 7Place chocolate chips in a mixing bowl. Add approximately 3/4 cup hot custard. Stir until chocolate is melted. Stir in vanilla.
  • 8Pour into chilled crust. Cool.
  • 9Soften gelatin in cold water. Stir in remaining custard. Chill until slightly thickened.
  • 10In a mixing bowl, beat egg whites with sugar until soft peaks form. Fold in custard mixture. Pour over chocolate layer. Chill until set.
  • 11Just before serving, whip cream. Spread over pie. Garnish with chocolate curls or strawberries.

Printable Recipe Card

About Black Bottom Pie (microwave version)

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American

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