Sue Egan's Black Bottom Pie

By akselden

Ingredients

• 1 1/4 cup ground chocolate wafers
• 4 tbsp. melted butter or margarine
• 2 cup milk
• 1/2 cup plus 4 tbsp. granulated sugar
• 1 1/4 tbsp. cornstarch
• 4 eggs, separated
• 1 1/2 oz. semi-sweet chocolate, melted
• 1 tsp. vanilla
• 1 1/4 tbsp. plain gelatin soaked in 1/4 c water
• 2 to 3 tbsp. rum
• 1 cup whipped cream
• Shaved chocolate

Preparation

Step 1

For cookie crust. Roll cookies with a rolling pin or grind in food processor. Mix with butter and press into a 9-inch glass pie plate. Bake in 300° oven for 5 minutes or refrigerate.
For filling: In top of double boiler, place milk. Combine 1/2 cup sugar, cornstarch and egg yolks. Add to the milk. Cook and stir constantly until custard coats the spoon 20 to 30 minutes.
Remove 1 cup of custard, add melted chocolate and vanilla and pour mixture into crust. Add gelatin to remaining custard. Cool. Add rum. Beat egg whites, adding 4 tablespoons sugar slowly, beating until stiff but not dry. Fold egg whites into gelatin custard in crust. Refrigerate at least 8-10 hours. Top with whipped cream and shaved chocolate. Makes 8 servings.