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Black Bottom Pie
John Simpson

Black Bottom Pie

Some recipes carry more than flavor—they hold a piece of family history. That’s the case with Sam Coates’ Black Bottom Pie, shared with us by Community Connector John Simpson of World Link. The recipe comes from his grandmother’s brother, Sam Coates, who ran a restaurant in Waco during the 1950s and 60s. Back then, this pie wasn’t just a dessert—it was the kind of sweet indulgence that kept customers talking and coming back for more.
Rich, nostalgic, and unforgettable, this classic features a decadent chocolate “bottom,” a creamy custard crown, and a hint of rum that gives it a vintage twist. And here’s a modern tip from John’s family: go easy on the rum extract—half the suggested amount is plenty.
Try it once, and you’ll understand why this Southern gem earned its reputation decades ago—and why it still deserves a place on our tables today.
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Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method

Ingredients
  

  • 1/2 cup flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 3 each egg yolks
  • 1 tablespoon margarine or butter
  • 1 tablespoon rum extract
  • 1.5 squares bittersweet chocolate melted
  • 1 backed 9-in pie shell
  • 1 cup whipping cream
  • Add 2 teaspoons sugar
  • 2 teaspoons rum extract

Method
 

  1. Combine flour, sugar, salt, and milk in large saucepan, cook over medium heat, stirring constantly until thickened.
  2. Beat egg yolks in small bowl. Gradually stir a few spoonful's of hot mixture into egg yolks to warm, then add yolks back into hot mixture. Cook until very thick, stirring constantly.
  3. Remove from heat, stir in margarine & rum extract.
  4. Divide custard in half to second layer.
  5. Spread pie with topping, and decorate with shavings of chocolate.
  6. Refrigerate until serving time.
  7. Topping: 1 cup whipping cream, whipped. Add 2 teaspoons sugar & 2 teaspoons rum extract to whipped cream.