Black Bottom Pie Iv
Ingredients
- 30 gingersnaps, crushed
- 1/2 cup butter, softened
- 3/4 cup white sugar ⓘ
- 1 3/4 teaspoons cornstarch ⓘ
- 1/8 teaspoon salt ⓘ
- 4 egg yolks, beaten ⓘ
- 2 cups milk ⓘ
- 1 1/2 (1 ounce) squares unsweetened chocolate ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 tablespoon unflavored gelatin ⓘ
- 1/4 cup cold water ⓘ
- 2 tablespoons dark rum ⓘ
- 4 egg whites ⓘ
- 1/4 teaspoon cream of tartar ⓘ
- 1 cup heavy cream ⓘ
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10-inch pie pan.
- In a medium bowl, mix together cookie crumbs and softened butter. Press firmly into pie pan. Bake in preheated oven for 10 minutes. Allow to cool completely.
- In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. Bring milk to a simmer in top of a double boiler. Slowly whisk 1/2 cup of milk into egg yolk mixture, then gradually whisk egg yolk mixture into remaining 1 1/2 cups milk. Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat back of spoon. Remove from heat.
- Transfer 1 1/4 cups of hot egg yolk mixture to a small bowl and add unsweetened chocolate. Stir until chocolate is melted. Allow to cool slightly, then mix in vanilla extract. Pour chocolate mixture into cooled pie crust. Place in refrigerator.
- Combine gelatin with cold water and set aside to soften 5 minutes. Add to remaining egg yolk mixture, stirring well. Allow to cool, then stir in rum.
- In a large glass or metal bowl, combine egg whites and cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate layer.
- In a medium bowl, whip cream until soft peaks form. Spread over top of pie. Sprinkle with grated chocolate. Chill at least 1 hour before serving.
Nutrition & Diet Analysis (per serving)
1284
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).