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Rum Flavored Black Bottom Pie

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Ingredients
  Flaky pastry/1/2 package piecrust mix 1
  Cornstarch 2 Tablespoon
  Sugar 1 1⁄4 Cup (20 tbs)
  Milk 3 Cup (48 tbs)
  Egg yolks 6 , well beaten
  Vanilla 1 1⁄2 Teaspoon
  Unsweetened chocolate square 2 , melted
  Unflavored gelatin 1
  Cold water 1⁄4 Cup (4 tbs)
  Golden rum 3 Tablespoon
  Egg whites 4
Directions

1. Prepare baked pastry shell.
2. Combine cornstarch and 1/4 cup of the sugar in a medium-size saucepan; slowly stir in milk. Cook over low heat, stirring constantiy, until thickened. Blend in a small amount of the hot mixture into beaten egg yolks; return mixture to saucepan. Cook 2 minutes longer, stirring constantly, until custard coats spoon. Remove from heat; stir in vanilla.
3. Measure out 2 cups of the custard into a medium-size bowl; stir in chocolate; cool. Pour into baked pastry shell. Chill.
4. Soften gelatin in water in a custard cup; add to remaining hot custard; stir until dissolved. Stir in rum. Place bowl in a pan of ice and water to speed setting. Chill, stirring often, until slightly thickened.
5. Beat egg whites in a medium-size bowl until foamy white and double in volume; slowly beat in 1/2 cup sugar until meringue stands in firm peaks.
6. Fold meringue into chilled gelatin mixture; chill until mixture mounds. Spoon over chocolate layer.
7. Chill several hours, preferably overnight, until firm. Garnish with whipped cream and chocolate curls , if you wish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Egg
Servings: 
4

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