Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A 'more rum than most' Black Bottom Pie.

Gallery

Recipe Summary

Servings:
8
Yield:
1 - 9 inch pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve gelatin in cold water, and set aside.

    Advertisement
  • 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.

Nutrition Facts

437 calories; protein 7.5g; carbohydrates 60.6g; fat 16.8g; cholesterol 106.7mg; sodium 160.6mg. Full Nutrition
Advertisement