Black Bottom Pie
- Ready In:
- 38mins
- Ingredients:
- 16
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 12 gingersnaps
- 118.29 ml melted butter
- 7 g envelope plain gelatin
- 59.14 ml cold water
- 236.59 ml sugar
- 22.18 ml cornstarch
- 0.61 ml salt
- 2 eggs, separated
- 414.03 ml milk, scalded
- 2 unsweetened chocolate squares
- 4.92 ml vanilla
- 0.61 ml cream of tartar
- 14.79 ml rum
- 118.29 ml cream
- 14.79 ml confectioners' sugar
- 14.79 ml grated semisweet chocolate
directions
- For crust: Roll gingersnaps into fine crumbs; blend in butter or margarine. Press crumbs into 9 inches pie plate, lining bottom and sides evenly. Bake in hot oven (375 degrees) for 8 minutes.
- Soak gelatin in cold water.
- Mix 3/4 cup sugar, cornstarch and salt, add egg yolks, beat well.
- Add milk slowly, stirring constantly until mixture thickens and coats spoon.
- Add gelatin, stirring until dissolved.
- Divide mixture in half.
- To one half, add chocolate and vanilla extract. Mix well, spoon into crust, cool.
- Cool remaining half. Beat egg whites until foamy. Add cream of tartar and gradually add 1/4 Celsius of remaining sugar. Add rum. Spread over chocolate mixture in pan.
- Serve with whipped cream topping.
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