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Pennington’s Black Bottom Pie: A Tulsa Classic Reborn

My grandma, a woman whose culinary skills were as legendary as her stories, always said, “A good pie can fix anything.” And while I’ve baked countless pies in my career, there’s something uniquely comforting about the Black Bottom Pie. It wasn’t one of Grandma’s staples, but a close family friend, Mrs. Pennington, would bring one to every holiday. The rich, dark chocolate layer, contrasted by the billowy whipped cream, always felt like a decadent hug. This recipe, a tribute to Mrs. Pennington and her amazing pie, brings back those warm memories with every bite.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours (plus chilling time)
Servings: 8
Yield: 1 pie
Dietary Type: Not specified

Ingredients

For Pennington’s Pie Crust:

1 1/4 cups flour
1/2 teaspoon salt
1/2 cup shortening
3 tablespoons water

For the Black Bottom Filling:

6 tablespoons cocoa
2 tablespoons butter
1 teaspoon butter flavor extract or 1 teaspoon flavoring (adjust to your preference)
1 teaspoon vanilla extract
3 1/4 cups milk
1 1/3 cups sugar
1/3 cup cornstarch
1 pinch salt
4 eggs, separated
1/2 teaspoon red food coloring (optional, for enhancing color)

For the Whipped Topping:

1 cup whipping cream
1/4 – 1/3 cup confectioners’ sugar, to taste

Equipment Needed

9-inch pie dish
Double boiler or heatproof bowl and saucepan
Large mixing bowls
Whisk
Pastry blender or fork
Rolling pin
Electric mixer
Spatula
Refrigerator

Instructions

Prepare the Pennington Pie Crust: In a mixing bowl, combine the flour and salt. Using a pastry blender or a fork, cut in the shortening until the mixture resembles coarse meal.
Sprinkle in the water a little at a time, mixing until all particles are moistened and the dough clings together when pressed into a ball.
Cover the dough with a damp cloth and let it rest for a few minutes. This allows the gluten to relax, resulting in a more tender crust.
On a lightly floured surface, roll out the dough to a thin circle (less than 1/8 inch thick).
Carefully fold the dough and place it into the pie pan. Gently press the crust into the bottom and up the sides of the pan. Create a high-fluted edge for an elegant presentation and to better hold the filling.
Prick the bottom and sides of the pie shell with a fork to prevent it from puffing up during baking.
Bake in a preheated oven at 425°F (220°C) for 12 to 15 minutes, or until lightly browned. Let the crust cool completely before adding the filling.
Make the Black Bottom Filling: In a large double boiler over high heat, melt the butter. If you don’t have a double boiler, you can use a heatproof bowl set over a simmering pot of water, ensuring the bottom of the bowl doesn’t touch the water.
Add the red food coloring (if using), vanilla extract, and butter flavor extract (or flavoring) to the melted butter.
Add three-quarters of the milk to the double boiler and heat through.
Reserve the remaining quarter of the milk.
In a separate large bowl, mix together the sugar, cornstarch, cocoa, and salt. This ensures the dry ingredients are evenly distributed, preventing lumps in the filling.
Add the reserved quarter of the milk to the dry ingredients, blending until smooth.
Separate the eggs, placing the whites in a metal bowl and storing them in the refrigerator. Add the yolks to the cornstarch mixture, whisking until smooth and well blended.
When the milk mixture in the double boiler reaches 180 degrees Fahrenheit, add the cornstarch mixture, stirring constantly until the mixture thickens. This step is crucial to prevent the cornstarch from clumping.
Turn the heat to low and cook for 1 hour, stirring occasionally to prevent scorching. The long, slow cooking time allows the flavors to meld and the filling to reach the perfect consistency.
Remove the egg whites from the refrigerator. Using an electric mixer, whip the egg whites until stiff peaks form. This step creates the light and airy texture of the topping.
Gently fold the chocolate mixture into the whipped egg whites just until no white streaks appear. Be careful not to overmix, as this will deflate the egg whites and result in a dense filling.
Pour the filling into the cooled pie shell.
Refrigerate the pie until completely cooled and set, at least 4 hours, or preferably overnight. This allows the filling to firm up and the flavors to fully develop.
Prepare the Whipped Topping: Pour the whipping cream into a chilled mixing bowl. The colder the bowl and beaters, the better the cream will whip.
Add the confectioners’ sugar to taste. Start with 1/4 cup and add more if needed, depending on your desired sweetness.
Using chilled beaters, mix on medium speed until peaks begin to form. Be careful not to overwhip, as this can turn the cream into butter.
Spread the whipped topping onto the pie with a spatula. Create peaks and waves on the surface for an attractive presentation.
Serve immediately and enjoy!

Expert Tips & Tricks

Blind Baking: For an extra crisp crust, you can blind bake it. After pricking the crust, line it with parchment paper and fill it with pie weights or dried beans. Bake for the first 10 minutes, then remove the weights and paper and continue baking until golden brown.
Chocolate Intensity: If you prefer a richer chocolate flavor, use Dutch-processed cocoa powder.
Preventing a Soggy Crust: Brushing the cooled pie crust with melted chocolate before adding the filling can create a moisture barrier, preventing the crust from becoming soggy.
Evenly Fold the Egg Whites: When folding the chocolate mixture into the egg whites, use a gentle hand and a folding motion to avoid deflating the whites. Cut down through the center of the mixture, bring the spatula up and over, and turn the bowl a quarter turn. Repeat until just combined.
Flavor Infusion: For an extra layer of flavor, consider infusing the milk with a vanilla bean or a cinnamon stick while heating it in the double boiler. Remember to remove the bean or stick before adding the cornstarch mixture.

Serving & Storage Suggestions

Serve Pennington’s Black Bottom Pie chilled. For an elegant presentation, garnish with chocolate shavings or a dusting of cocoa powder.

Leftovers should be stored in the refrigerator, covered tightly, for up to 3 days. The whipped cream may start to soften after a day or two, but the pie will still be delicious.

Freezing is not recommended, as the whipped cream will lose its texture upon thawing.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	475 kcal	24%
Total Fat	27g	41%
Saturated Fat	12g	60%
Cholesterol	134mg	45%
Sodium	225mg	9%
Total Carbohydrate	52g	17%
Dietary Fiber	1g	4%
Sugars	30g	120%
Protein	8g	16%

Variations & Substitutions

Gluten-Free Crust: Substitute the all-purpose flour with a gluten-free pie crust mix.
Dairy-Free Option: Use non-dairy milk (such as almond or soy milk) and dairy-free butter for the filling. Substitute the whipping cream with a non-dairy whipped topping made from coconut cream or other plant-based alternatives.
Different Extracts: Experiment with different extracts, such as almond or peppermint, to add a unique twist to the filling.
Liqueur Addition: Add a tablespoon of your favorite liqueur, such as coffee liqueur or rum, to the filling for an extra layer of flavor.
Seasonal Fruit: During the summer months, consider adding a layer of fresh berries between the filling and the whipped topping for a refreshing twist.

FAQs (Frequently Asked Questions)

Q: Can I use a store-bought pie crust?
A: Yes, you can use a store-bought pie crust to save time. However, homemade crusts often have a better flavor and texture.

Q: Why do I need to cook the filling for so long?
A: The long, slow cooking time allows the cornstarch to fully thicken and the flavors to meld together, resulting in a richer, more complex flavor.

Q: Can I make the filling ahead of time?
A: Yes, you can make the filling a day ahead of time. Store it in an airtight container in the refrigerator and stir it well before pouring it into the crust.

Q: How do I prevent the whipped cream from deflating?
A: Stabilize the whipped cream by adding a teaspoon of cornstarch or gelatin powder while whipping. This will help it hold its shape for longer.

Q: What can I do if my filling is too thick?
A: If the filling is too thick, whisk in a little extra milk until it reaches the desired consistency.

Final Thoughts

Pennington’s Black Bottom Pie is more than just a dessert; it’s a slice of history, a taste of nostalgia, and a testament to the power of a well-made pie. I encourage you to try this recipe and experience the comforting flavors for yourself. Don’t be afraid to experiment with variations and substitutions to make it your own. And most importantly, share it with loved ones and create some delicious memories. Happy baking!

Pennington’s Black Bottom Pie Recipe