Mrs. Phillips' Black Bottom Pie
- Reviews 2
Ready In: 5 hrs 15 mins
Serves: 12
Ingredients
- 1⁄2 cup butter
- 2 tablespoons sugar
- 1 cup all-purpose flour
- 1 (1/4ounce) envelope unflavored gelatin
- 1⁄4 cup rum
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 1⁄4 cup cornstarch
- 2 cups milk
- 4 egg yolks, beaten
- 2 cups chocolate chips
- 1 teaspoon vanilla extract
- 4 egg whites
- 1⁄2 teaspoon cream of tartar
- 1⁄2 cup sugar
Directions
- Combine the first 3 ingredients (butter, sugar, flour) until the dough forms coarse crumbs.
- Press the mixture into a large pie pan - 10 inches works best.
- Bake at 375 degrees F for 12-15 minutes, or until golden brown.
- Allow to cool completely.
- Combine the gelatin and rum in a heatproof cup. Place the cup in a pan of simmering water. Leave to simmer while preparing the rest of the filling.
- Pour the chocolate chips into a large heatproof bowl. Set aside.
- Add 1/2 cup sugar, the salt and cornstarch into a large saucepan.
- Gradually add the milk while cooking over low heat - stirring constantly. This takes quite a long time and cannot be hurried - otherwise lumps will form.
- When the mixture is thickened, remove pan from heat and add egg yolks. Stir thoroughly.
- Return pan to heat and cook through for 2 minutes.
- Remove from heat again. Scoop out 1 1/2 cups of the heated and thickened custard and add to the chocolate chips. Stir until the chips are completely melted.
- Mix in the vanilla extract.
- Pour the chocolate mixture into the cooled pie shell. Chill thoroughly.
- While the chocolate layer of the pie is cooling, beat the egg whites with the cream of tartar until frothy.
- Gradually add the remaining 1/2 cup sugar. Beat until stiff peaks form. Set aside.
- Remove the gelatin-rum mixture from simmering water. Add to the saucepan containing the remaining custard. Stir thoroughly.
- Fold this mixture carefully into the egg whites. Chill for 15 minutes.
- Pour this chilled mixture over the pie completely covering the chocolate layer.
- Chill for several hours before serving.
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