Blacksmith Pie

Preparation info

  • Difficulty


  • Yield:


    or More Servings.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

I was given a recipe some years ago for an incredibly rich chocolate cake, back in the days when they first coined the name “chocoholic.” This recipe for blacksmith pie was created for the Old Forge Restaurant in Miami Beach.


The Crust

  • 10 ounces (about 12) Fudge Cookies or Oreos with filling scraped off and discarded
  • 8 ounces graham crackers
  • ½ pound butter, at room temperature

The Filling

  • ¼ cup cornstarch
  • 1 cup plus 3 tablespoons sugar
  • ½ teaspoon pure vanilla extract
  • cups half-and-half, or 1 cup heavy cream and ½ cup milk
  • 2 egg yolks
  • 1 whole egg
  • ¾ pound (12 ounces) semisweet chocolat
  • cups heavy cream
  • 4 egg whites


  • Using a blender or food processor, blend the fudge cookies and graham crackers until fine. There should be about 5 cups. Put the crumbs in a bowl. Cut the butter into pieces and add it, blending thoroughly.
  • Use the crumb mixture to line the bottom and sides of a 10-inch springform pan that is 3 inches deep. Chill 1 hour.
  • Meanwhile, to make the filling, combine the cornstarch, 3 tablespoons sugar, vanilla extract, and half-and-half in a saucepan. Stir with a wire whisk until blended and smooth. Put the saucepan on the stove and bring to the boil over low heat, stirring constantly with the whisk. When thickened, remove it from the heat.
  • Beat together the egg yolks and whole egg and add this to the sauce, stirring rapidly with the whisk. Return to the heat and cook, stirring, until the custard barely simmers. Pour and scrape 1 cup of the custard into a mixing bowl, and the remaining sauce into a second bowl.
  • Break up the chocolate pieces and put them in a bowl. Set this bowl in a small basin of boiling water and let stand, stirring occasionally, until melted. Add the chocolate to the 1 cup custard. Smear the bottom and sides of the chilled crumb crust with the chocolate-and-custard mixture. Chill.
  • Beat the heavy cream until partly stiff. Gradually add ½ cup sugar and continue beating until stiff.
  • Beat the egg whites until almost stiff, and gradually add the remaining ½ cup sugar, beating vigorously. Continue beating until stiff.
  • Fold the whipped cream and egg whites into the second bowl of custard. Pour and scrape this mixture inside the mold. Smooth it over. Cover with plastic wrap and chill several hours.
  • Unmold and serve cut into wedges.