Black Bottom Pie
This Black Bottom Pie recipe features a layer of chocolate nestled beneath a velvety custard infused with rum and topped with whipped cream.
Servings 6
Ingredients
- 4 Eggs separated
- 2 Cups Milk scalded
- 1 Tablespoon Cornstarch
- 1 Cup Sugar divided
- 1 Cup Chocolate Chips
- 1 teaspoon Vanilla
- 1 9-Inch Baked Pie Shell
- 1 Envelope Unflavored Gelatin
- ¼ Cup Cold Water
- 1 Tablespoon Rum
- 1 Cup Whipped Dessert Topping
- 1 Ounce Unsweetened Chocolate optional
Instructions
- In the top pan of a double boiler, beat the egg yolks.
- Use a mixer to blend in the scalded milk gradually.
- In a separate bowl, combine cornstarch and ½ cup of sugar.
- Use a mixer to blend the cornstarch mixture into the egg mixture.
- Cook the mixture in a double boiler over hot water until the mixture coats a wooden spoon. This is the custard.
- Pour one cup of hot custard into a heat-resistant bowl. Add the chocolate chips and stir until they are melted.
- Add vanilla.
- Pour the mixture into the baked pie shell and then chill for 30 minutes in the freezer or an hour in the refrigerator.
- While the above is chilling, soften the unflavored gelatin in ¼ cup of cold water.
- Add the gelatin mixture to the remaining hot custard. Stir until the gelatin is dissolved.
- Stir in the rum.
- Chill the mixture until slightly thickened.
- While the rum and custard mixture is chilling, beat the egg whites until frothy.
- Use the whisk attachment on your mixer to gradually beat in the rest of the ½ cup of sugar until stiff peaks form.
- Fold into the chilled rum and custard mixture.
- Pour over the chocolate layer in the pie shell.
- Refrigerate for an hour or freeze for 30 minutes.
- Frost with whipped dessert topping.
- (Optional) Top with shaved chocolate. To shave chocolate, use a potato peeler or sharp knife to shave ½ ounce of unsweetened chocolate.