Black Bottom Pie II recipe
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Ingredients
- 1 (9 inch) pie crust, baked ½ cup white sugar 2 tablespoons cornstarch ½ teaspoon salt 2 cups milk 2 eggs, separated 2 teaspoons unflavored gelatin 3 tablespoons cold water 2 ½ tablespoons rum 1 (1 ounce) square unsweetened chocolate ¼ teaspoon cream of tartar ⅓ cup white sugar
Nutrition Info
- 247.3 caloriescarbohydrate: 34.5 gcholesterol: 51.4 mgfat: 9.4 gfiber: 0.8 gprotein: 5.2 gsaturatedFat: 4 gservingSize: -sodium: 292.2 mgsugar: 24.5 gtransFat: : -unsaturatedFat: : -
Directions Black Bottom Pie II
Directions
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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.