Black Bottom Pie

By danaheller

Ingredients

• 1 cup granulated sugar, divided
• 1/4 tsp fine grain salt
• 2 tbs corn starch
• 3 large eggs, seperated (see note)
• 2 cups whole milk
• 5 oz unsweetened chocolate, finely chopped
• 1/2 tsp pure vanilla extract
• 2 prebaked pie crusts or chocolate cookie crusts
• 1/4 cup cold water
• 1 1/2 envelopes (about 3 3/4 tsp) unflavored gelatin
• 1/2 tsp dark rum or rum flavored extract
• 1/4 tsp cream of tartar
• 1 cup heavy cream, well chilled
• sifted cocoa, grated chocolate or cacao nibs, for garnish
• Note: To avoid the very small risk of bacteria contamination posed by raw egg whites, use 2/3 cup pure liquid pasteurized egg whites instead.

Details

Servings 2

Preparation

Step 1

1. Combine 1/2 cup sugar, salt and cornstarch in a medium sacuepan. Add yolks and whisk well to combine. Slowly whisk in milk and stir to combine. Place over medium-high and heat, whisking constantly, until mixture comes to a rolling boil and thickens, about 5 minutes.

2. Place the chocolate in the top of a double boiler and cook, stirring occasionally with a dry wooden spoon, until melted and smooth, about 5 minutes.

3. Once the cornstarch mixture thickens, pour half into the melted chocolate. Stir to combine and add vanilla. Divide mixture between the two prepared pie crusts; set aside. This forms the black bottom layer.

4. Place the water in a liquid measuring cup. Add the gelatin and stir to combine. Add this mixture to the remaining cornstarch mixture and stir to combine. Add rum to rum extract and stir to combine. Set aside for 8-10 minutes until the mixture just starts to set, or congeal.

5. Place the egg whites and cream of tartar into the bowl of a mixer fitted with the whisk attachment. With the machine on medium-high speed, whip the egg whites until foamy. Increase the speed to high, and continue beating until soft peaks form. Slowly, steadily add the remaining 1/2 cup sugar and beat until stiff peaks form.

6. Take about 1/3 of the beaten whites and add to the rum flavored mixture and stir well to combine. Pour that lightened mixture over the whites and fold to combine. Once the mixture is smooth, pour the rum flavored mixture over the chocolate bottoms in the pie crusts. Refrigerate to set, at least 1 hour.

7. While the pies are chilling, place a clean mixing bowl and whisk attachment in the refrigerator. When ready to serve, making sure the cream and equipment are well chilled, place the bowl on a mixer fitted with the chilled whisk attachment. Whip the heavy cream to soft peaks. Top the set pies with the whipped cream and serve. Garnish with cocoa, chocolate or cacao nibs, as desired.