Black Bottom Pie


  • 4 Tbsp. melted butter
  • 1-1/4 cups ground chocolate wafer cookies
  • 2 cups milk
  • 1/2 cup plus 4 Tbsp sugar
  • 1-1/4 Tbsp. cornstarch
  • 4 eggs, separated
  • 1-1/4 oz semisweet chocolate
  • 1 tsp. vanilla
  • 1-1/4 Tbsp. unflavored gelatin soaked in 1/4 cup cold water
  • 4 Tbsp. Rum
  1. Mix butter and chocolate wafers into crumbs, press into pie pan, chill.
  2. Put milk in a double boiler, combine 1/2 cup sugar, cornstarch, and egg yolks. Cook and stir until custard coats spoon. Remove 1 cup of custard and add chocolate and vanilla, pour into chilled cracker crust. Add gelatin to remaining custard, cool. Add Rum.
  3. Beat egg whites, adding remaining sugar slowly. When stiff, fold in gelatin-custard mixture. Pile on top of chocolate custard in crust.
  4. Set in refrigerator 8 to 10 hours.

Note: Use one pint of fresh whipped cream for topping and garnish with cookies crumbs


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