Prep 20 mins
Cook 4 hrs
My ex husband had family in Mississippi. I first had Black Bottom Pie there in a restaurant called Widemans in Meridian Mississippi. It was to die for. This recipe pretty closely is the same. The cooking time means chilling time.
- 1⁄2 cup sugar
- 1 tablespoon cornstarch
- 2 cups milk, scalded
- 4 egg yolks, beaten
- 1 teaspoon vanilla
- 1 (6 ounce) package semi-sweet chocolate chips
- 1 (9 inch) graham wafer crust
- 1 (1 tablespoon) envelope unflavored gelatin
- 1⁄4 cup cold water
- 2 tablespoons light rum or 1⁄2 teaspoon rum extract
- 4 egg whites
- 1⁄2 cup sugar
- 2 cups whipping cream
- 1⁄4 cup icing sugar
- 1 teaspoon vanilla extract
- fresh nutmeg
- Combine 1/2 cup sugar, and cornstarch.
- Slowly add milk to egg yolks, start with just 1 tbsp at a time till you have added about 1/3 cup. This tempers the eggs and prevents them from scrambling. Now add in all the milk.
- Stir in sugar mixture, cook and stir over medium heat until mixture thickens enough to coat a spoon.
- Add vanilla.
- Remove 1 cup of custard and stir into it the chocolate chips until they are melted.
- Pour into crust and chill.
- Meanwhile soften gelatin in 1/4 cup cold water.
- Add to remaining hot custard, and stir until completely dissolved.
- Add rum.
- Chill until slightly thickened.
- Beat egg whites until soft peaks form.
- Fold into gelatin custard mixture.
- Chill if necessary until mixture mounds.
- Pile over chocolate layer.
- Chill till set (about 4 hours).
- Beat 2 cups of whipping cream till soft peaks form.
- Add sugar and vanilla.
- Continue beating until mixed well.
- Pile on chilled pie.
- Garnish with freshly grated nutmeg over the whipped cream.
Great recipe, nothing really difficult or time consuming. I used 72% for the chocolate and my teenage daughters both thought the chocolate layer was too rich. My wife and I loved it though.