Recipe by Mareesme
A recipe I've had since 1971 from the now-closed Farmer's Daughter Restaurant in Orland Park, IL, courtesy of Chef O'Halloran,
Top Review by Nyteglori
My MIL use to make this with brandy and she called it black bottom pie. After she passed away I searched and searched for a black bottom pie recipe that was like hers. Well this is it. Most black bottom pie recipes have the egg whites as a meringue on top of the pie and no whipped cream. Thank you for bringing this recipe to me. YMMMMMMMMMMMM!!!!!
- 2 unsweetened chocolate squares
- 1⁄2 cup hot water
- 1⁄4 teaspoon salt
- 1⁄2 cup sugar
- 1⁄4 cup egg yolk
- 1⁄4 cup milk
- 1⁄4 ounce unflavored gelatin (1 envelope)
- 1⁄2 cup cold water
- 4 tablespoons Irish whiskey
- 1 cup heavy cream, whipped
- 3⁄4 cup sliced almonds
- 1 (9 inch) pie crusts, baked and chilled
Directions See How It's Made
- Combine chocolate, hot water, salt and sugar.
- Bring to boil, lower heat and stir until smooth.
- In small bowl, mix egg yolks and milk.
- Stir into chocolate mixture.
- In small saucepan, mix gelatin and water. Let stand 1 minute, then stir over low heat until gelatin is completely dissolved.
- Mix gelatin and whiskey into chocolate mixture.
- Pour into mixing bowl and place over crushed ice until syrupy.
- Beat egg whites until foamy and fold into chocolate mixture.
- Fold in whipped cream and almonds.
- Pour into chilled, baked pie crust and chill 4 hours.
- Garnish with additional whipped cream and sliced almonds.