Rum Flavored Black Bottom Pie Recipe
Ingredients
| Flaky Pastry II or: 1/2 package piecrust mix | ||
| Cornstarch | 2 Tablespoon | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Milk | 3 Cup (16 tbs) | |
| Egg yolks | 6 , Well beaten | |
| Vanilla | 1 1/2 Teaspoon | |
| Unsweetened chocolate square | 2 , melted | |
| Unflavored gelatin | 1 | |
| Cold water | 1/4 Cup (16 tbs) | |
| 3 tablespoons golden rum | ||
| Egg whites | 4 | |
Directions
1. Prepare baked pastry shell.
2. Combine cornstarch and 1/4 cup of the sugar in a medium-size saucepan; slowly stir in milk. Cook over low heat, stirring constantiy, until thickened. Blend in a small amount of the hot mixture into beaten egg yolks; return mixture to saucepan. Cook 2 minutes longer, stirring constantly, until custard coats spoon. Remove from heat; stir in vanilla.
3. Measure out 2 cups of the custard into a medium-size bowl; stir in chocolate; cool. Pour into baked pastry shell. Chill.
4. Soften gelatin in water in a custard cup; add to remaining hot custard; stir until dissolved. Stir in rum. Place bowl in a pan of ice and water to speed setting. Chill, stirring often, until slightly thickened.
5. Beat egg whites in a medium-size bowl until foamy white and double in volume; slowly beat in 1/2 cup sugar until meringue stands in firm peaks.
6. Fold meringue into chilled gelatin mixture; chill until mixture mounds. Spoon over chocolate layer.
7. Chill several hours, preferably overnight, until firm. Garnish with whipped cream and chocolate curls , if you wish.
2. Combine cornstarch and 1/4 cup of the sugar in a medium-size saucepan; slowly stir in milk. Cook over low heat, stirring constantiy, until thickened. Blend in a small amount of the hot mixture into beaten egg yolks; return mixture to saucepan. Cook 2 minutes longer, stirring constantly, until custard coats spoon. Remove from heat; stir in vanilla.
3. Measure out 2 cups of the custard into a medium-size bowl; stir in chocolate; cool. Pour into baked pastry shell. Chill.
4. Soften gelatin in water in a custard cup; add to remaining hot custard; stir until dissolved. Stir in rum. Place bowl in a pan of ice and water to speed setting. Chill, stirring often, until slightly thickened.
5. Beat egg whites in a medium-size bowl until foamy white and double in volume; slowly beat in 1/2 cup sugar until meringue stands in firm peaks.
6. Fold meringue into chilled gelatin mixture; chill until mixture mounds. Spoon over chocolate layer.
7. Chill several hours, preferably overnight, until firm. Garnish with whipped cream and chocolate curls , if you wish.
Chef
