Blackbottom Pie - Home Sweet Home Bake Along (4/100)

Some time ago, I made blackbottom cupcakes (also a Hummingbird Bakery recipe) - they had cream cheese in them, which always seems to go weird when I mix it up to bake with. The resulting cupcakes were a bit, "meh" - they were dry and not that exciting, so I wasn't holding out much hope for this pie.

However, the pie is quite a different sort of a thing to the cupcakes. For a start; no cake. A biscuit crumb base, topped with two sorts of custard (chocolate and plain) followed by whipped cream and shaved chocolate. This is a whole other story, folks.

The recommended pie dish diameter was 9 inches. I think if I was making again, I'd use an 8 inch pie dish, as I think I'd like more height to my pie, this felt a little thin. Mind you, it is quite rich, so you'd need a smaller slice. Oh, dilemmas, dilemmas!

Sadly, it seems that just Pigling (or Fred, as The Foggy Knitter suggested last time) and I are willing to engage in this Bake Along, so I'm trying to think of a way to inspire you, my readers (all three of you.) Any suggestions? You don't have to join in with all of it, just one or two bakes? So we don't feel so lonely? Do I sound desperate? I feel like I sound desperate!

Judging by the speed at which my colleagues devoured this, I would suggest it is a Good Thing. I even persuaded the chaplain to try it. (What does it say about you if you can tempt a man of the cloth with a chocolate pie?)

Ingredients:
Crust:
200g double chocolate cookies, crushed into crumbs (I may have made a boo-boo here and bought chocolate chunk cookies, which weren't "double" - I just added a tablespoon of cocoa to the crumbs and all was well again)
80g unsalted butter, melted
Filling:
3 tablespoons rum
1 tablespoon water
2 leaves of gelatine (are all leaves of gelatine the same? I'm not sure my pie had quite enough gelatine in, it was set, but a little too soft for my liking...hmmm)
500ml whole milk
4 egg yolks (save the whites to make Almond Macarons or Chocolate Macarons etc)
160g caster sugar
1 tablespoon cornflour
170g dark chocolate (minimum 70% cocoa solids), chopped (I used posh couverture buttons, and didn't bother chopping, and all was still well)
Topping:
400ml double cream
3 tablespoons icing sugar (I reduced this to 1 and a half, and it was plenty sweet enough)
20g dark chocolate, shaved with a vegetable peeler.

Next week: Chocolate Custard Squares!

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Please join in! (Pretty please!)

Edited to add: I'm entering this in Cook Blog Share