Black-bottom Pie Recipe
The balck bottom pie is a custard and chocolate based pie that is served chilled. The black bottom pie is prepared with gelatin along with milk, sugar and eggs. The pie is flavored with a hint of vanilla and can be decorated with chocolate shavings.
Ingredients
1/2 cup sugar
1 tablespoon cornstarch
2 cups milk, scalded
4 beaten egg yolks
1 teaspoon vanilla
1 6-ounce package (1 cup) semisweet chocolate pieces
1 9-inch baked pastry shell
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup cold water
4 egg whites
1/2 cup sugar
Directions
Combine sugar and cornstarch.
Slowly add milk to beaten egg yolks.
Stir in sugar mixture.
Cook and stir in top of double boiler over hot, not boiling water till custard coats a spoon.
Remove from heat; add vanilla.
To 7 cup of the custard, add the chocolate and stir till melted.
Pour into bottom of cooled, baked pastry shell.
Chill.
Meanwhile soften gelatin in cold water; add to remaining hot custard.
Stir until dissolved.
Chill until slightly thick.
Beat egg whites till soft peaks form.
Gradually beat in sugar and continue beating till stiff peaks form.
Fold in custard gelatin mixture.
Pile over chocolate layer, chill till set.
Trim with shaved unsweetened chocolate curls and bias-cut banana slices.
Slowly add milk to beaten egg yolks.
Stir in sugar mixture.
Cook and stir in top of double boiler over hot, not boiling water till custard coats a spoon.
Remove from heat; add vanilla.
To 7 cup of the custard, add the chocolate and stir till melted.
Pour into bottom of cooled, baked pastry shell.
Chill.
Meanwhile soften gelatin in cold water; add to remaining hot custard.
Stir until dissolved.
Chill until slightly thick.
Beat egg whites till soft peaks form.
Gradually beat in sugar and continue beating till stiff peaks form.
Fold in custard gelatin mixture.
Pile over chocolate layer, chill till set.
Trim with shaved unsweetened chocolate curls and bias-cut banana slices.
