You know the phrase “easy as pie”?
I’m not going to lie to you. This pie was not really easy. It’s not exactly hard either, there are just so many steps to it. And so many dirty bowls and pans to wash too.
But it is so worth it all! The deep chocolate bottom layer and fluffy peanut butter layer are meant for each other. If you’re looking for a special occasion dessert (Easter, maybe?) this is it.
I combined two different recipes to create this pie. Both recipes were in an old church cookbook and both used a similar way of cooking the custard from scratch. However, one recipe called for using heavy whipping cream and the other called for Cool Whip.
It seemed a shame to use Cool Whip after making the rest from scratch, but I didn’t have any whipping cream and I didn’t want to go buy any. Also, the Cool Whip saved me from dirtying yet another bowl to beat the cream.
Trust me, by that point I was very happy that Cool Whip was handy to save a step!
Here’s what you’ll need:
I forgot to put the Cool Whip in that photo.
A quick note about reading this recipe and others longer recipes: Something wacky happened with the formatting of the recipes on my site. Recipes with longer lists of ingredients are split into 2 or 3 columns, making them hard to read. I’m going to have this fixed but it’s going to be the end of April before it happens (long, long story on why this happened). You can read the recipe easier if you click “print”. You’ll have a readable version in front of you that you can choose to print or not. Sorry for the trouble!
Black Bottom Peanut Butter Chiffon Pie
- 1/2 cup sugar
- 1 Tbs. cornstarch
- 2 cups milk
- 4 beaten egg yolks
- 1 cup semi-sweet chocolate chips
- 1 tsp. vanilla
- 1 baked 9" pie shell
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1/2 cup peanut butter
- 4 egg whites
- 1/4 cup sugar
- 2 cups Cool Whip
- chocolate curls optional
- Mix first 4 ingredients in heavy saucepan. Bring to boil over medium heat, stirring constantly.
- Dip 1 cup out in a bowl and add chocolate and vanilla. Stir till chocolate melts.
- Pour chocolate filling in bottom of pie shell. Chill in refrigerator.
- Add gelatin to 1/4 cup cold water. Let sit 1 minute.
- Add gelatin water to hot custard. Stir till dissolved.
- Stir in 1/2 cup peanut butter till well mixed and smooth.
- Beat egg whites with electric mixer, gradually adding 1/4 cup sugar. Mix till stiff peaks form.
- Fold in peanut butter custard and Cool Whip.
- Pour peanut butter layer on top of chocolate layer. Chill in refrigerator.
- Garnish with chocolate curls, if desired.