Black bottom pie

Black bottom pie

Black bottom pie

Black bottom pie photo 1
Black bottom pie photo 2
Black bottom pie photo 3


  • sugar - 1/2 c
  • vanilla - 1 tsp
  • cornstarch - 1 Tbsp
  • cold water - 1/4 c
  • egg whites - 4 item
  • beaten egg yolks - 4 item
  • baked 9-inch pie shell, cooled - 1 item
  • milk, scalded - 2 c
  • bag semi-sweet chocolate bits - 1 (6
  • unflavored gelatine Knox - 1 envelope

How to make black bottom pie:

Combine sugar and cornstarch. Slowly add scalded milk to beaten egg yolks. Stir in sugar mixture. Cook and stir in top of double boiler over boiling water until mixture coats the spoon. Remove from heat; add vanilla.

To one cup of hot custard, add chocolate bits, stirring until melted. Pour into bottom of baked pie shell; chill.

Meanwhile, soften gelatine in cold water; add to remaining hot custard; stir until dissolved. Chill until slightly thickened, about 1 hour. Beat egg whites until soft peaks form; gradually beat in sugar. Fold in custard-gelatine mixture. Pour over chocolate layer. Top with chocolate sprinkles. Chill until set, 3 to 4 hours.

Recipe categories: Desserts, Pie, Pies and tarts.

Black bottom pie
Average rating: 3.4 of 5, total votes: 8
Cook. Time: PT0M
Total Time: PT0M

Cause of complaint:

Related ingredients:
sugar, cinnamon, vanilla, hot water
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