Black bottom pie

Black bottom pie

Ingredients/Components

• sugar - 1 c
• vanilla - 1 tsp
• milk - 2 c
• cornstarch - 1 Tbsp
• eggs, separated - 4 item
• cold water - 1/4 c
• dash of salt - 1 item
• unsweetened chocolate - 2 sq
• envelope unflavored gelatin - 1 item
• whipping cream - 1 c
• cream of tartar - 1/8 tsp
• rum flavoring - 1 Tbsp
• baked pastry shell - 1 item

How to make black bottom pie:

Melt chocolate. Soften gelatin in cold water. Mix 1/2 cup sugar, cornstarch and salt in pan. Stir in milk; cook over low heat, stirring constantly, until thickened. Beat egg yolks. Stir hot custard, slowly, into egg yolks. Add gelatin. Strain into 4-cup measure. Spoon 1 cup custard back into saucepan; blend in chocolate and vanilla. Pour chocolate mixture into pastry shell. Chill. Stir rum flavoring into remaining custard. Cool. Beat egg whites with cream of tartar; add remaining sugar. Fold egg whites into custard; spoon over chocolate mixture. Chill for 2 hours. Top with whipped cream. Yields 6 servings.

Recipe categories: Desserts, Pie, Pies and tarts.