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Black Bottom Pie Recipe

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This recipe for Black Bottom Pie, by , is from Grandma's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Lutes
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tbs. gelatin
4 tbs. cold water
2 cups of milk
1/2 c. sugar
1 1/4 tbs. cornstarch
4 egg yolks
1 1/2 sq. bittersweet chocolate
1 tsp. Vanilla
FOR RUM LAYER:
4 egg whites
1/2 c. sugar
1 tsp. rum extract
TOP LAYER:
1 c. whipped cream
2 tsp. of powder sugar
1/2 sq. chocolate shaved curls
1 baked pie shell

Directions:
Directions:
Soak gelatin in cold water. Scald milk and combine sugar and cornstarch. Beat egg yolks and add to milk. (when milk is cool) Slowly add sugar, and cornstarch mixture to the eggs. Using a heavy sauce pan over low heat cook the egg mixture for 20 minutes, stirring constantly. Take out one cup of the custard when the mixture thickens. Set it aside. To the remaining custard add melted chocolate and vanilla, then stir until smooth. Allow it to cool and then pour it into a baked crust. blend the gelatin into the 1 cup of custard. cool. Beat the egg whites until they form soft peaks, add a pinch of cream of tarter and sugar slowly while beating the egg whites. Fold into the rum flavoring into the egg whites and gelatin mixture. Add this to the pie when the chocolate layer is cooled. Whip the cream, add sugar and cover the pie with cream. Add chocolate curls on top.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Source: Dee Tucker's Collection. Dee's friend Maude Melville, prepared this pie frequently.

 

 

 

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