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Ingredients
| gingersnaps: 30 cookies (crushed) |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 3/4 cup |
| cornstarch: 1 3/4 tsp |
| salt: 1/8 tsp |
| eggs: 4 (yolks//beaten) |
| 2% milk: 2 cups |
| unsweetened baking chocolate squares: 1 1/2 1oz squares |
| vanilla extract: 1 tsp |
| unflavored gelatin: 1 Tbl |
| water: 1/4 cup (cold) |
| dark rum: 2 Tbl |
| eggs: 4 (whites) |
| cream of tartar: 1/4 tsp |
| heavy whipping cream (fluid): 1 cup |
| semisweet baking chocolate squares (grated): 1/4 cup |
Black Bottom Pie IV
Credit: AllRecipes
User rating:
"This pie's rich chocolaty layer and its airy rum cream layer are supported by a spicy gingersnap crust. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe."
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Prep Time
45 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch pie pan.
- In a medium bowl, mix together cookie crumbs and softened butter. Press firmly into pie pan. Bake in preheated oven for 10 minutes. Allow to cool completely.
- In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. Bring milk to a simmer in top of a double boiler. Slowly whisk 1/2 cup of milk into egg yolk mixture, then gradually whisk egg yolk mixture into remaining 1 1/2 cups milk. Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat back of spoon. Remove from heat.
- Transfer 1 1/4 cups of hot egg yolk mixture to a small bowl and add unsweetened chocolate. Stir until chocolate is melted. Allow to cool slightly, then mix in vanilla extract. Pour chocolate mixture into cooled pie crust. Place in refrigerator.
- Combine gelatin with cold water and set aside to soften 5 minutes. Add to remaining egg yolk mixture, stirring well. Allow to cool, then stir in rum.
- In a large glass or metal bowl, combine egg whites and cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate layer.
- In a medium bowl, whip cream until soft peaks form. Spread over top of pie. Sprinkle with grated chocolate. Chill at least 1 hour before serving.