Black Bottom Pie

Rated

Ingredients

1 tbsp unflavored gelatine
1/4 cup cold water
2 cups milk or evaporated milk or 1 cup coffee cream and 1 cup milk or evaporated milk
1/2 cup sugar
1/4 tsp salt
2 tablespoon flour
4 whole egg yolks
2 ozs unsweetened chocolate, or 1/2 cup semisweet chocolate pieces, melted
1/2 teaspoon vanilla extract
2 tablespoons rum, light or dark 1/2 tsp rum flavoring (optional)
3 whole Egg whites
1/4 tsp cream of tartar
1/3 cup sugar
1 cup Sweetened whipped cream (1/2 to 1 cup whipping cream and 2 to 3 tbsp powdered sugar)
1/2 oz shaved unsweetened or semisweet chocolate
1 whole Graham cracker pie crust,or chocolate or vanilla cookie crumb crust, chilled

Preparation

Soak the gelatine in the cold water. Scald the milk or milk and cream over very low heat. (Or prepare the entire filling in a double boiler over hot water.) Mix the 1/2 cup sugar and the salt, flour, and egg yolks. Slowly stir in some of milk until the mixture is blended. Pour back into the hot milk and stir over low heat until the mixture thickens enough to coat a spoon (about 15 to 20 minutes). Remove from the heat and take out 1 cup of custard. Add the melted chocolate and vanilla to this and stir until it is well combined. Set aside to cool to room temperature. Add the gelatine to the remaining custard and stir until dissolved. Then add the rum or rum flavoring. Chill until syrupy.

Spread the chocolate mixture into the chilled crumb crust and refrigerate. When the chilled gelatinized custard mixture is beginning to thicken, beat the egg whites until foamy, add the cream of tartar, and beat. Beat in the 1/3 cup of sugar gradually, and beat until it is dissolved and the mixture will hold stiff peaks when the beater is lifted. Fold into the gelatinized custard and spread over the chocolate layer. When ready to serve, top with sweetened whipped cream. Garnish with shaved chocolate. This is a rich pie and can be cut into 8 pieces for a luncheon dessert.

Yield

Serves 8

Cook Time

Cook Time: 25 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 8
Amount Per Serving:
Calories: 315
Calories from Fat: 180

Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 20g
30%
Carbohydrates 51g
17%
Dietary Fiber 5g
20%
Saturated Fat 12g
60%
Calories 315kcal
15%
Cholesterol 115mg
38%
Protein 15g
25%
Sodium 243mg
10%
Calcium
2%
Iron
25%
Vitamin A
5%
Vitamin C
0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.