Black Bottom Pie
|Cookie crumbs||2 Cup (32 tbs)|
|Ground ginger||1 Teaspoon|
|Melted butter||3 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Egg yolks||4 , well beaten|
|Honey||1⁄4 Cup (4 tbs), warmed|
|Cornstarch||1 1⁄2 Tablespoon|
|Water||1 1⁄2 Tablespoon|
|Carob syrup||5 Tablespoon|
|Cold water||2 Tablespoon|
|Cream of tartar||1⁄4 Teaspoon|
|Honey||2 Teaspoon, warmed|
|Heavy cream||1 Pint, whipped|
Preheat oven to 425° F.
Combine crumbs, ginger, honey, and butter.
Press into a 9-inch springform pan covering the bottom and building the sides to about 1 1/4-inch height.
Bake in preheated oven for 10 minutes.
Allow to cool.Scald milk in top of double boiler, then add egg yolks and honey slowly, stirring briskly.
Dissolve cornstarch in water and add to mixture.
Place over boiling water and cook for about 20 minutes, stirring occasionally.
Remove from heat and take out 1 cup of custard.
To this add carob syrup and rum.
Set aside to cool.
Soak gelatin in cold water.
When softened, add to hot custard mixture remaining in the double boiler.
Stir until gelatin is dissolved, then set aside to cool.
Pour carob-rum mixture into cooled pie shell and chill.
Beat egg whites with cream of tartar until foamy.
Add honey slowly and beat until stiff and shiny.
Add vanilla, then fold into plain custard mixture.
When carob layer is cooled and partly set, pour the plain vanilla custard on top of the carob layer in the pie shell.
When ready to serve, remove the side of the springform pan and place pie on crystal cake stand or plate.
Decorate with whipped cream, if desired.