Black Bottom Pie II

1
Kathy Mowery 0

"Chocolate and rum ... ...... yummmm. Good garnished with whipped cream and shaved chocolate."

Ingredients {{adjustedServings}} servings 247 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Tips & Tricks
Kentucky Pecan Pie

See how to make a rich, sweet, and gooey pecan pie.

How to Make Chocolate Pecan Pie

Put a sweet, chocolate twist on classic pecan pie with this recipe.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 1

  1. 1 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
dona
12/12/2008

This recipe is fantastic. It is almost the same as my mom's original only hers didn't have the alcohol and she used a graham cracker crust. Otherwise, it is the same. It is wondertful and worth the extra effort. There is really nothing like it available commercially or by a simple recipe. It is a delicate but rich from scrath recipe. An old stand-by that gets easier each time you make it.