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Black Bottom Pie

Global.Potpourri's picture
Ingredients
  Unflavored gelatin 1 Ounce (1 Envelope)
  Milk 1 3⁄4 Cup (28 tbs)
  Eggs 4 , separated
  Granulated sugar 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Cornstarch 4 Teaspoon
  Unsweetened chocolate squares 2 Ounce (2 Squares)
  Vanilla extract 1 Teaspoon
For gingersnap crumb crust
  Rum 3 Tablespoon
  Heavy cream 1 Cup (16 tbs), whipped
  Confectionery sugar 2 Tablespoon
Directions

Soften gelatin in 1/4 cup milk for 5 minutes.
Scald remaining 1 1/2 cups milk in top part of double boiler over boiling water.
Beat egg yolks.
Blend in 1/2 cup sugar, salt, and cornstarch.
Add milk slowly, stirring constantly.
Return to double boiler and cook over simmering water, stirring constantly, for 4 minutes, or until custard coats spoon.
Remove from heat.
Reserve 1/2 cup of custard.
Add gelatin to remainder and stir until dissolved.
Chill.
Melt 1 1/2 ounces chocolate.
Stir in reserved 1/8 cup custard and vanilla.
Beat with rotary beater until blended.
Cool.
Pour into Gingersnap-Crumb Crust.
Chill until firm.
When remaining custard begins to set, add rum.
Beat egg whites until stiff but not dry.
Gradually beat in remaining granulated sugar.
Fold in custard.
Pour over chocolate mixture in pie.
Chill until firm.
Combine cream and confectioners' sugar.
Put on pie with pastry tube or spread on top.
Shave remaining chocolate over cream.
Chill before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Everyday

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