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Ingredients
| 9" pie shells: 1 shell (baked) |
| granulated sugar: 1/2 cup |
| cornstarch: 2 Tbl |
| salt: 1/2 tsp |
| 2% milk: 2 cups |
| eggs: 2 (separated) |
| unflavored gelatin: 2 tsp |
| water: 3 Tbl (cold) |
| dark rum: 2 1/2 Tbl |
| unsweetened baking chocolate squares: 1 1oz square |
| cream of tartar: 1/4 tsp |
| granulated sugar: 1/3 cup |
Black Bottom Pie II
Credit: AllRecipes
User rating:
"Chocolate and rum ... ...... yummmm. Good garnished with whipped cream and shaved chocolate."
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- Soften gelatin in cold water. Melt chocolate chips in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
- Combine 1/2 cup sugar, cornstarch, and salt in a saucepan. Blend together milk and egg yolks, stir into sugar mix. Cook over medium heat, stirring constantly, just until mixture boils. Remove 1 cup of custard, and combine with chocolate: spread into baked pie shell. Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon. Combine chocolate & the reserved custard mix. Pour into baked pie shell.
- Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon.
- Beat egg whites and cream of tartar until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. Do not underbeat. Fold in chilled custard. Spread over chocolate mixture. Chill at least 3 hours or until set.