Chocolate Black Bottom Pie Recipe
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Ingredients
1 cup milk
3/4 cup half-and-half
4 eggs, at room temperature, separated
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon gelatin
1/4 cup cold water
2 1/2 ounces semisweet chocolate
1/2 teaspoon vanilla
1 9-inch Chocolate Pie Crust
1/8 teaspoon cream of tartar
1/4 cup sugar
1 to 2 tablespoons rum, to taste
1 cup heavy cream
2 tablespoons confectioners' sugar
Garnish:
1/2 ounce shaved or grated semisweet chocolate
Directions
Bring the milk and the half-and-half to a boil and remove from heat.
Place egg yolks in a heavy pan.
Beat yolks several minutes with a portable electric mixer or whisk, until light.
Mix the sugar and cornstarch together, then add to the egg yolks.
Beat 1 to 2 minutes longer.
Continue beating while slowly pouring in the hot milk and the half-and-half.
Place pan over low heat and cook about 15 minutes, stirring constantly with a spatula or a wooden spoon, until a custard forms that is thick enough to coat a spoon.
Never allow the custard to boil or it will curdle.
When custard is done, remove pan from the heat.
Soften gelatin in cold water for 2 to 3 minutes, then stir it well into the hot custard.
Now take 1 1/4 cups hot custard out of the pan and place it in a bowl.
Leave the remaining custard in the pan and set aside.
Slowly melt the chocolate in a small heavy saucepan over very low heat, stirring constantly.
When melted, pour the chocolate very slowly, stirring constantly, into the 1 1/4 cups custard in the bowl.
Add the vanilla.
Pour chocolate custard into prepared pie shell and refrigerate to firm up.
Place egg whites in a clean dry copper or stainless-steel bowl.
Beat eggs with a whisk or at medium speed in an electric mixer, until foamy.
Sprinkle on cream of tartar.
Beat faster until soft peaks form.
When soft, begin adding 1/4 cup sugar, 1 tablespoon at a time.
Beat well after each addition, until a stiff, shiny meringue results.
If the custard remaining in the pan has not reached a stage looser than, but similar in thickness to, the meringue, place it in a shallow bowl of ice water and stir constantly until the custard reaches this thick, syrupy stage.
On the other hand, if the custard is too stiff, place pan back over warm water and stir until it softens appropriately.
Cool again if necessary.
Stir 1/4 of the meringue into the custard, along with the rum.
Then, using a very light touch, gently fold in the remaining meringue.
Spread rum layer over the chocolate layer.
Chill 30 minutes or more until firm.
When firm, whip the cream into soft peaks.
Sprinkle on and beat in the confectioners' sugar.
Spoon sweetened whipped cream on the top of the pie.
Garnish with shaved or grated chocolate.
Refrigerate until well chilled.
Place egg yolks in a heavy pan.
Beat yolks several minutes with a portable electric mixer or whisk, until light.
Mix the sugar and cornstarch together, then add to the egg yolks.
Beat 1 to 2 minutes longer.
Continue beating while slowly pouring in the hot milk and the half-and-half.
Place pan over low heat and cook about 15 minutes, stirring constantly with a spatula or a wooden spoon, until a custard forms that is thick enough to coat a spoon.
Never allow the custard to boil or it will curdle.
When custard is done, remove pan from the heat.
Soften gelatin in cold water for 2 to 3 minutes, then stir it well into the hot custard.
Now take 1 1/4 cups hot custard out of the pan and place it in a bowl.
Leave the remaining custard in the pan and set aside.
Slowly melt the chocolate in a small heavy saucepan over very low heat, stirring constantly.
When melted, pour the chocolate very slowly, stirring constantly, into the 1 1/4 cups custard in the bowl.
Add the vanilla.
Pour chocolate custard into prepared pie shell and refrigerate to firm up.
Place egg whites in a clean dry copper or stainless-steel bowl.
Beat eggs with a whisk or at medium speed in an electric mixer, until foamy.
Sprinkle on cream of tartar.
Beat faster until soft peaks form.
When soft, begin adding 1/4 cup sugar, 1 tablespoon at a time.
Beat well after each addition, until a stiff, shiny meringue results.
If the custard remaining in the pan has not reached a stage looser than, but similar in thickness to, the meringue, place it in a shallow bowl of ice water and stir constantly until the custard reaches this thick, syrupy stage.
On the other hand, if the custard is too stiff, place pan back over warm water and stir until it softens appropriately.
Cool again if necessary.
Stir 1/4 of the meringue into the custard, along with the rum.
Then, using a very light touch, gently fold in the remaining meringue.
Spread rum layer over the chocolate layer.
Chill 30 minutes or more until firm.
When firm, whip the cream into soft peaks.
Sprinkle on and beat in the confectioners' sugar.
Spoon sweetened whipped cream on the top of the pie.
Garnish with shaved or grated chocolate.
Refrigerate until well chilled.
