Free Recipe Black Bottom Pie #1
Recipe Type: Free Pie Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Black Bottom Pie #1 Recipe
1-1/4 c Crushed gingersnaps
3/4 Stick butter; melted
1 Envelope unflavored gelatin
2 oz Unsweetened chocolate;
-melted
1/4 c Cold water
1 tb Cornstarch
1 c Sugar
1 ds Salt
2 c Milk
4 Eggs; separated
1 ts Vanilla
1 tb Light rum
1/8 ts Cream of tartar
1 c Cream; whipped
Black Bottom Pie #1 Preparation
Mix gingersnap crumbs and butter; press over bottom and side of 10-inch pie pan. Bake at 300 for 5 minutes; chill. Soften gelatin in water; set aside. Mix salt, cornstarch and 1/2 cup sugar in heavy saucepan; stir in milk. Cook, stirring constantly, over low heat until mixture thickens and boils 3 minutes. Beat egg yolks in a small bowl; stir in a generous 1/2 cup of the cornstarch mix, then stir back in pan. Heat, stirring just 1 minute. Remove from heat and stir in gelatin until dissolved. Strain into a 4 cup measure, then spoon 1 cup into the pan; blend in chocolate and vanilla. Pour into chilled crust and chill. Stir rum into remaining custard; set into pan of ice and water; chill at room temperature and stir until custard mounds slightly on spoon. While custard chills, beat egg whites and tartar until foamy white and double in volume. Beat in remaining 1/2 cup sugar, a bit at a time, until meringue forms soft peaks. Set bowl of meringue in ice water. Fold in chilled custard until fluffy-thick. Spoon over chocolate layers. Chill 2 hours or until firm. Top with whipped cream. To deco- rate with chocolate, shave thin strips from square of semi-sweet chocolate with vegetable parer. (This recipe is a bit of trouble, but guaranteed to please.) MRS DAVID HENDERSON (GRACE) MARVELL, AR From the book <High Cotton Cookin’>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, .
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