Black bottom pie

Black bottom pie is a type of pie originating in the United States that features a layer of chocolate pastry cream or pudding, the "black bottom," topped with whipped cream or meringue. The single crust is pre-baked and of variable composition, but a graham cracker crust is common.[1][2][3][4]

Black bottom pie in Vancouver, British Columbia, Canada

Origin

Black bottom pie is thought by some to be of Southern origin, the "black bottom" representing the dark, swampy lowlands along the Mississippi River;[2] other sources have identified an origin in Louisiana or Oklahoma City in the early 1940s.[5] Its invention has been claimed by Monroe Boston Strause of Los Angeles. Strause, who was known as the "Pie King", was the inventor of the chiffon pie and the graham cracker crust.[6][7]

gollark: Did v1 have charts at all?
gollark: 🦀 👟
gollark: <@!442898169681149954> 🦀
gollark: The greater problem is that it's unmaintained and anyone who might actually know the code well enough to work on it is now working on v2 and under NDAs for some bizarre reason.
gollark: Er, basically, there's some configuration set which probably isn't right for all environments, but that's not a complex fix either.

See also

References
  1. Perry, Charles. Black bottom pie. Los Angeles Times California Cookbook. March 2, 2005. Retrieved July 9, 2015.
  2. "Black Bottom Pie". Martha Stewart Living. June 2001. Retrieved July 9, 2015.
  3. "Black Bottom Pie". Martha Stewart Living. November 2005. Retrieved July 9, 2015.
  4. Black Bottom Pie. bon appétit. December 2011. Retrieved July 9, 2015.
  5. Edgerton, John (1987). Southern Food: At Home, on the Road, in History. UNC Press Books. p. 328.
  6. Meade, Mary. Pie 'Engineer' Is the Baking's Industry's Friend. Chicago Tribune. October 31, 1952. Retrieved July 9, 2015.
  7. Perry, Charles. The Pie King. Los Angeles Times January 9, 1997. Retrieved July 9, 2015.


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