Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish  Hens | Condiments, Dips  and Relish | Desserts | Fish and Seafood | New Orleans  Restaurant | Pasta, Pasta Sauce, Rice  and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub  and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game

Black Bottom Pie


1/2 c Sugar
1 tb Cornstarch
2 c Scalded milk
1/4 c Cold water
1/2 tsp. Vanilla extract
4 Egg whites
1 9" baked pastry shell
1 tb Unflavored gelatin
4 Egg yolks, beaten
1 tsp. Vanilla
6 oz. Semi-sweet chocolate bits
1/2 c Sugar


Combine cornstarch & 1/2 c sugar. Slowly add milk to egg yolks, then stir into sugar & cornstarch mixture.

Cook in double boiler, stirring constantly, until it coats spoon. Remove from heat, add vanilla.

Remove one cup of this custard mixture and stir in chocolate bits until melted.

Pour chocolate mixture into pastry shell & chill.

Soften gelatin in water and add to remaining hot custard; stir until gelatin is dissolved. Add flavoring. Chill until slightly thickened.

Beat eggs whites until soft peaks form. Gradually add remaining sugar while beating, until stiff.

Fold custard/gelatin into egg whites and pile over chocolate layer in pie shell.

Chill until set and garnish with chopped walnuts.

Chocolate Recipes



We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.

Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com