Black Bottom Pie
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
12 graham crackers, crushed2 T sugar2 T butter, melted1 T unflavored gelatin1 cup sugar, divided1/2 tsp. salt1/4 cup cornstarch2 cups milk4 eggs, separated1 6-oz. package semisweet chocolate chips1 tsp. vanilla extract1/4 cup golden rum1/4 tsp cream of tartar1/2 cup heavy cream
Preheat oven to 350 degrees.
Using fork, mix crumbs, 2 T sugar and 2 T butter in a bowl. Press into the bottom and sides of a 9-inch pie plate. Bake 8 minutes. Set aside to cool.
Sprinkle gelatin over 1/4 cup cold water to soften.
In a saucepan, combine 1/2 cup sugar, salt, and cornstarch. Gradually add milk. Bring to a boil, stirring constantly. Remove from heat.
In a small bowl, beat egg yolks slightly. Add a small amount of hot custard. Stir. Return mixture to the saucepan. Cook, stirring, for 2 minutes.
Measure out 1 1/2 cups of custard. Add chocolate chips. Pour into cooled pie crust. Set aside to cool. Refrigerate at least 45 minutes.
To the remaining custard, add the gelatin and stir. Cool to lukewarm. Add the rum. Stir. Refrigerate but do not allow the custard to congeal.
Beat the egg whiles with the cream of tartar. When soft peaks form, begin gradually adding the remaining sugar 2 T at a time. Fold egg whites into the rum mixture. Pour on top of the chilled chocolate layer.
Whip cream and garnish pie.
Serving Size: Makes 1 9" pie
Number of Servings: 8
Recipe submitted by SparkPeople user LAURIESTROUPE.
Using fork, mix crumbs, 2 T sugar and 2 T butter in a bowl. Press into the bottom and sides of a 9-inch pie plate. Bake 8 minutes. Set aside to cool.
Sprinkle gelatin over 1/4 cup cold water to soften.
In a saucepan, combine 1/2 cup sugar, salt, and cornstarch. Gradually add milk. Bring to a boil, stirring constantly. Remove from heat.
In a small bowl, beat egg yolks slightly. Add a small amount of hot custard. Stir. Return mixture to the saucepan. Cook, stirring, for 2 minutes.
Measure out 1 1/2 cups of custard. Add chocolate chips. Pour into cooled pie crust. Set aside to cool. Refrigerate at least 45 minutes.
To the remaining custard, add the gelatin and stir. Cool to lukewarm. Add the rum. Stir. Refrigerate but do not allow the custard to congeal.
Beat the egg whiles with the cream of tartar. When soft peaks form, begin gradually adding the remaining sugar 2 T at a time. Fold egg whites into the rum mixture. Pour on top of the chilled chocolate layer.
Whip cream and garnish pie.
Serving Size: Makes 1 9" pie
Number of Servings: 8
Recipe submitted by SparkPeople user LAURIESTROUPE.
Nutritional Info Amount Per Serving
- Calories: 422.8
- Total Fat: 17.7 g
- Cholesterol: 117.1 mg
- Sodium: 296.4 mg
- Total Carbs: 58.9 g
- Dietary Fiber: 1.7 g
- Protein: 7.2 g
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