Prep 2 hrs
Cook 15 mins
My grandmother made the best black-bottom pie but she never wrote down her recipe. This recipe very closely resembles the taste and look of it. Adapted from Southern Living. 2 hour, 30 minute chill time.
- 2 tablespoons water
- 2 tablespoons rum
- 1 (1/4 ounce) envelope unflavored gelatin
- 2⁄3 cup sugar
- 1 tablespoon cornstarch
- 2 cups milk
- 4 egg yolks
- 1 cup semisweet chocolate morsel
- 2 cups whipping cream
- 3 tablespoons powdered sugar
- 1 1⁄2 cups gingersnap crumbs (about 26 cookies)
- 2 tablespoons sugar
- 1⁄3 cup melted butter or 1⁄3 cup margarine, melted
- To make the gingersnap crust: In a bowl, add all the crust ingredients; stir to mix.
- Press mixture into the bottom and up the sides of a 9-inch deep dish pie plate.
- Bake at 350°F for 8-10 minutes; cool on a wire rack.
- To make the filling: In a small bowl, add the water and rum; stir to combine.
- Sprinkle the gelatin over the rum mixture; stir to combine and set aside.
- In a saucepan, add the sugar and cornstarch; stir to combine.
- Gradually whisk in the milk and egg yolks.
- Bring mixture to a boil over medium heat, whisk constantly.
- Boil for 1 minute.
- Add in gelatin mixture; stir until mixture is dissolved.
- Mix together 1 cup of custard mixture and chocolate morsels; stir until smooth; pour into gingersnap crust; spread evenly.
- Chill 30 minutes or until set; set aside remaining custard.
- In a mixing bowl, beat whipping cream until foamy, using an electric mixer on high speed.
- Gradually add powdered sugar; beat until soft peaks form.
- Fold 1 cup whipping cream mixture into custard mixture; spoon over chocolate mixture.
- Chill pie and remaining whipped cream for 2 hours or until pie is set.
- Spread remaining whipped cream over the top.