Title: Black Bottom pie II
time: 20 minutes
Recipe via: www.hornplanet.com
Categories: Desserts, Pies
Yield: 8 servings.

The Crust:

8 ounces plain chocolate cookies, finely crumbled
4 Tablespoons butter, melted
1 Tablespoon sugar
In a medium sized bowl, blend the cookie crumbs and sugar with the melted butter.
Press crumb mixture into a greased, glass pie plate, going half way up the sides of the plate.
Bake at 300 degrees for eight minutes. Let cool.

The Custards:

2 cups milk (warmed in microwave)
4 eggs, separated
1 1/2 Tablespoons cornstarch
1/2 cup sugar
1/2 cup Semi-sweet chocolate chips (3 ounces)
1 teaspoon vanilla
1 envelope Knox unflavored gelatin
1/4 cup cool water
1 teaspoon rum flavoring
whipped cream for topping


1. Put warm milk in a double boiler, over (not in) boiling water.

2. Whisk together egg yolks, sugar and cornstarch. Add mixture to milk in double boiler, stirring constantly until a thick sauce forms. Remove from heat.

3. In a small sauce pan, slowly melt the chocolate chips. Remove from heat and whisk in 1/2 cup of the custard sauce and the vanilla until smooth. Pour over the pie crust, and refrigerate to set.

4. Soften gelatin in the 1/4 cup cold water for a few minutes, then heat in microwave until gelatin is thoroughly dissolved. Whisk gelatin with the rum flavoring into the remaining custard sauce. Set aside to cool, whisking occasionally so it does not set.

5. Beat the egg whites until almost stiff. Fold egg whites into cooled custard sauce. Pour on top of the crust and chocolate custard, cover with plastic wrap, and refrigerate until firmly set, three to four hours.

6. Cut into eight servings. Top with whipped cream, and maybe some chocolate shavings. Refrigerated, it will keep easily for 4-5 days.

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