Search thousands of recipes reviewed by home cooks like you.

Blackbottom Pie III

Blackbottom Pie III

JAYTEX

JAYTEX

This one is 'rumless,' but fantastic. It's what our family members request to have on their birthdays instead of birthday cake.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 655 kcal
  • 33%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 75g
  • 24%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

Add to list

Directions

  1. In a small bowl, mix together 1/2 cup sugar and cornstarch. Place egg yolks in a separate bowl and slowly whisk in scalded milk. Whisk in sugar mixture, then pour this mixture into top of a double boiler. Cook, stirring constantly, until mixture coats the back of a spoon. Remove from heat.
  2. Place 1 cup of hot custard mixture in a small bowl and stir in chocolate chips until mixture is smooth and chocolate is melted. Pour into bottom of baked pastry shell and chill in refrigerator.
  3. Soften gelatin in cold water for 5 minutes, then stir into remaining custard mixture. Chill until mixture is slightly thickened. In a medium glass or metal bowl, beat egg whites until foamy. Continue to beat while slowly adding 1/2 cup sugar, until whites form stiff peaks. Fold whites into custard mixture. Gently pour this mixture over chocolate layer in pastry shell. Chill until completely set, at least 4 hours.
  4. Just prior to serving, whip 1 cup cream until stiff. Garnish pie with whipped cream and chocolate curls if desired.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LINRM
5

LINRM

1/17/2003

I used a graham-cracker crust, and that was good. We liked the bottom, chocolate layer, but didn't care for the top part made with the egg whites. It wasn't bad, but the remaining custard didn't seem to have much effect on the flavor of the egg whites. Instant vanilla pudding made a better (and simpler) topping choice in my opinion.

More reviews

Similar recipes

ADVERTISEMENT