Black Bottom Pie II1 Reviews
“Chocolate and rum ... ...... yummmm. Good garnished with whipped cream and shaved chocolate.” - by Kathy Mowery
Original recipe yields 1 - 9 inch pie
- 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.
Amount Per Serving (8 total)
- 247 cal
- 9.4 g
- 34.5 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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 ex..." See moretra 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."
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