Black Bottom Pie Recipe
Awesome!!!! this recipe of black bottom pie is just out of this world. This black bottom pie as a dessert is a winner! The south american black bottom pie has a way of addicting you to it on the first bite. Surely, black bottom pie is a recipe one can try out any time.
Ingredients
Crust:
2 cups natural cookie crumbs
1 teaspoon ground ginger
1 tablespoon warmed honey
3 tablespoons melted butter
Filling:
2 cups milk
4 egg yolks, well beaten
1/4 cup warmed honey
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
5 tablespoons BASIC CAROB SYRUP
3 tablespoons rum
1 tablespoon gelatin
2 tablespoons cold water
4 egg whites
1/4 teaspoon cream of tartar
2 teaspoons warmed honey
1/2 teaspoon vanilla
1 pint heavy cream, whipped (optional)
Directions
Preheat oven to 425° F.
Combine crumbs, ginger, honey, and butter.
Press into a 9-inch springform pan covering the bottom and building the sides to about 1 1/4-inch height.
Bake in preheated oven for 10 minutes.
Allow to cool.Scald milk in top of double boiler, then add egg yolks and honey slowly, stirring briskly.
Dissolve cornstarch in water and add to mixture.
Place over boiling water and cook for about 20 minutes, stirring occasionally.
Remove from heat and take out 1 cup of custard.
To this add carob syrup and rum.
Set aside to cool.
Soak gelatin in cold water.
When softened, add to hot custard mixture remaining in the double boiler.
Stir until gelatin is dissolved, then set aside to cool.
Pour carob-rum mixture into cooled pie shell and chill.
Beat egg whites with cream of tartar until foamy.
Add honey slowly and beat until stiff and shiny.
Add vanilla, then fold into plain custard mixture.
When carob layer is cooled and partly set, pour the plain vanilla custard on top of the carob layer in the pie shell.
Chill.
When ready to serve, remove the side of the springform pan and place pie on crystal cake stand or plate.
Decorate with whipped cream, if desired.
Combine crumbs, ginger, honey, and butter.
Press into a 9-inch springform pan covering the bottom and building the sides to about 1 1/4-inch height.
Bake in preheated oven for 10 minutes.
Allow to cool.Scald milk in top of double boiler, then add egg yolks and honey slowly, stirring briskly.
Dissolve cornstarch in water and add to mixture.
Place over boiling water and cook for about 20 minutes, stirring occasionally.
Remove from heat and take out 1 cup of custard.
To this add carob syrup and rum.
Set aside to cool.
Soak gelatin in cold water.
When softened, add to hot custard mixture remaining in the double boiler.
Stir until gelatin is dissolved, then set aside to cool.
Pour carob-rum mixture into cooled pie shell and chill.
Beat egg whites with cream of tartar until foamy.
Add honey slowly and beat until stiff and shiny.
Add vanilla, then fold into plain custard mixture.
When carob layer is cooled and partly set, pour the plain vanilla custard on top of the carob layer in the pie shell.
Chill.
When ready to serve, remove the side of the springform pan and place pie on crystal cake stand or plate.
Decorate with whipped cream, if desired.
