Black Bottom Ice Cream Pie

  • Yield 8 servings

This pie makes a great summer-time dessert.


1 1/4 cups chocolate wafer crumbs
1/4 cup melted butter
-- Filling:
2 pints chocolate ice cream
2 -- squares melted semi-sweet chocolate
1 cup heavy whipping cream
1/4 cup sugar
2 tablespoons golden rum


  1. To make the crust.  Combine cookie crumbs and melted butter.  Mix well.  Press mixture evenly on bottom and side of a 9-inch pie plate.  Place in freezer.
  2. To prepare the filling.  Let ice cream soften slightly.  Beat with electric mixer until smooth.  Gradually add melted chocolate, beating constantly.  (Chocolate will harden a bit, beat whipping cream until thick.  Add sugar and rum and beat until stiff.  Spoon on pie.  Freeze until very firm, 6 or 8 hours.  If desired, garnish with chocolate curls.

Recipe reprinted with permission from the Junior League of Baton Rouge, Inc.’s River Road Recipes II (Baton Rouge, Louisiana, 1976).




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