Black Bottom Pie Recipe
Ingredients
| Pastry for Single-Crust Pie | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Milk | 2 Cup (16 tbs) | |
| 4 slightly beaten egg yolks | ||
| Vanilla | 1 Teaspoon | |
| 1 6-ounce package semisweet chocolate pieces | ||
| 1 envelope unfavored gelatin | ||
| Cold water | 1/4 Cup (16 tbs) | |
| 1/2 teaspoon rum extract or 2 tablespoons light rum | ||
| Egg whites | 4 | |
| Pecan halves | ||
Directions
1. Roll out pastry.
2. Line a 9-inch pie plate.
3. Trim to 1/2 inch beyond edge.
4. Flute edge; prick pastry.
5. Bake in 450° oven for 10 to 12 minutes or till golden.
6. Cool.
7. In saucepan combine 1/2 cup sugar and cornstarch.
8. Stir in milk and egg yolks.
9. Cook and stir over medium heat till mixture thickens and coats a metal spoon.
10. Remove from heat; stir in vanilla.
11. Stir chocolate into 1 1/4 cups of the thickened mixture till melted; pour into baked shell.
12. Chill.
13. Meanwhile, soften gelatin in cold water.
14. Stir into remaining hot thickened mixture till gelatin dissolves.
15. Stir in rum extract or rum.
16. Chill to the consistency of corn syrup, stirring occasionally.
17. Immediately beat egg whites till soft peaks form.
18. Gradually add 1/2 cup sugar, beating till stiff peaks form.
19. When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites.
20. Chill till mixture mounds when spooned.
21. Spread over pie.
22. Chill several hours or till set.
23. Garnish with pecans.
24. Cover and chill to store
2. Line a 9-inch pie plate.
3. Trim to 1/2 inch beyond edge.
4. Flute edge; prick pastry.
5. Bake in 450° oven for 10 to 12 minutes or till golden.
6. Cool.
7. In saucepan combine 1/2 cup sugar and cornstarch.
8. Stir in milk and egg yolks.
9. Cook and stir over medium heat till mixture thickens and coats a metal spoon.
10. Remove from heat; stir in vanilla.
11. Stir chocolate into 1 1/4 cups of the thickened mixture till melted; pour into baked shell.
12. Chill.
13. Meanwhile, soften gelatin in cold water.
14. Stir into remaining hot thickened mixture till gelatin dissolves.
15. Stir in rum extract or rum.
16. Chill to the consistency of corn syrup, stirring occasionally.
17. Immediately beat egg whites till soft peaks form.
18. Gradually add 1/2 cup sugar, beating till stiff peaks form.
19. When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites.
20. Chill till mixture mounds when spooned.
21. Spread over pie.
22. Chill several hours or till set.
23. Garnish with pecans.
24. Cover and chill to store
Chef
