Black Bottom Pie I
"A 'more rum than most' Black Bottom Pie."
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Original recipe yields 8 servings (1 - 9 inch pie)
- Dissolve gelatin in cold water, and set aside.
- In a small saucepan, mix cornstarch, 3/4 cup sugar, milk, and egg yolks. Cook, stirring, until bubbly and thick. Remove from heat, and add vanilla. Divide mixture in half. Add chocolate chips to one half, and stir until melted and smooth. Pour into pastry shell. Chill.
- Stir gelatin mixture into the other half of the hot egg yolk mixture. Stir in rum. Chill until slightly thick.
- Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, and beat to stiff peaks. Fold into partially set gelatin/rum mixture. Chill until mix will mound, then spoon into pie shell on top of chocolate layer. Chill overnight.
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Per Serving: 437 calories; 16.8 60.6 7.5 107 161 Full nutrition
ReviewsRead all reviews 2
This pie started out pretty well- the bottom layer tasted delicious. Had problems with the top though: used dark rum for flavor and found that the darker rum color (along with the egg yolk mixt...