BLACK BOTTOM PIE

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

Crust:
14 crisp ginger snap cookies, crushed fine by rolling
5 T. melted butter Roll out the cookies fine.
●Mix cookies with the melted butter. Line a 9 in. pie tin, sides and bottom, with the buttered crumbs, pressing flat and firm.
●Bake 10 min. @ 350 F.
Basic Filling:
1 3/4 C. milk
1 T. cornstarch
4 T. cold water
1 T. gelatin
½ C. sugar
4 egg yolks
Pinch of salt
For Chocolate Layer:
2 squares melted chocolate
1 tea. vanilla
For rum-flavored Layer:
4 egg whites
1/8 tea. cream of tartar
½ C. sugar
1 T. rum
Topping:
2 T. confectioners' sugar
1 C. whipping cream
Grated chocolate
●Dissolve the gelatin in cold water.
●Scald the milk, add ½ C. sugar mixed with the cornstarch, pinch of salt, then beaten egg yolks.
●Cook in double boiler, stirring constantly, until custard thickens and will coat the back of the spoon.
●Stir in the dissolved gelatin.
●Divide the custard in half.
●To one-half add the melted chocolate and the vanilla. Turn while hot into the cooled crust, dipping out carefully so as not to disturb crust.
●Let the remaining half of the custard cool. Beat the egg whites and cream of tartar, adding ½ C. of sugar slowly. Blend with the cooled custard. Add one T. rum.
●Spread carefully over the chocolate layer.
●Place in ice box to chill thoroughly. It may even stand over-night.
●When ready to serve, whip the heavy cream stiff, adding 2 T. confectioners' sugar slowly.