How to Make a Brown Derby Black Bottom Gelatine Pie

If you are looking to make something special for your family, as a post family dessert, then nothing can be better than to make Black Bottom Gelatine Pie, a recipe taken from Brown Derby’s Cook Book, which was first published in 1949. Black Bottom Gelatine Pie remained a highlight in Brown Derby Corporation’s menu.

The corporation was formed in 1926 and after serving elite class for 60 years, it finally shutdown in 1985, amid significant national nostalgia. So, you should definitely try making Brown Derby Black Bottom Gelatine Pie, something that remained a hit during Brown Derby Corporation’s 60 years life.

Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 to 10 servings

For shell pastry dough For open-faced pies (2 10-inch shells):
Sugar: 3/8 c (1/4 c & 2 tbsp)
Egg: 1
Lemon rind, grated: 1/4 tsp
Salt: Small pinch
Vanilla (bean or extract): 1/2 tsp
Butter: 2/3 c
Flour: 2-1/4 c
Baking powder: 1/2 tsp
For Black Bottom Pie:
Unflavoured gelatine: 2 tsp (one envelope)
Milk: 1/2 c
Sugar: 1 oz (that’s 2 tbsp)
Salt: 1 pinch
Vanilla: 1 tsp
Egg yolk: 1
Sweet chocolate: 3 oz
Cream, whipped: 1 pt (that’s 2 cups of heavy cream, not yet whipped)


  • 1

    Preheat the oven to 400 degrees Fahrenheit.

  • 2

    Take egg, lemon rind, salt, vanilla and mix them well until, using an electric mixer, until the mixture becomes creamy.

  • 3

    Now you need to knead butter and then add it to the egg mixture that you creating in step 1. Combine the new mixture in the electric mixer and wait for the paste to form. Here, you need to make sure that the mixer is set to medium speed. Turn on the high speed for just a moment or two, or else, you may end in creating too much foam on the top.

  • 4

    Wait for few minutes to allow the dough to relax. Place the dough on a plain surface and roll it thin. Before rolling, create a thin layer of flour on the surface, which will prevent the dough to stick to the surface. Place it in the oven and bake for around 10 minutes.

  • 5

    Meanwhile, you can soak gelatine for around 15 minutes, in warm water. Also, bring milk to the boiling point.

  • 6

    Place sugar, salt, half of vanilla, and egg yolks in a large bowl and beat them all together, until a creamy mixture forms.

  • 7

    Now add half of the boiled milk over the egg mixture that you just created. Blend the mixture well, before adding it to the remaining boiled milk. Bring the milk back to heat and boil for another few seconds. When the mixture reaches the boiling point, remove it from the heat.

  • 8

    Now take gelatine and press it to remove any excessive water from it, before adding to the boiled mixture. Add in chocolate, and wait until the mixture becomes creamy. Fold in half of the whipped cream and vanilla, before filling in the prebaked pie shell. Place it in the refrigerator for around 30 minutes.

  • 9

    Take the pie out of refrigerator and use the remaining whipped cream as topping. Dust the top with grated chocolate.

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