Black Bottom Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
1-1/2 c. ginger snap crumbs
1/3 c. sugar
1/2 c. melted butter or oleo (I use 1/2 each)
Filling:
1/2 c. sugar
1 T. cornstarch
2 c. milk (scalded)
4 beaten egg yolks
1 12 oz pkg REAL chocolate chips
1 tsp. vanilla
1 T. unflavored gelatin
1/4 c. iced water
4 egg whites
1/2 c. sugar
2 c. heavy cream, whipped
grated Baker's chocolate
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Directions: |
Directions:Combine 1/2 c. sugar and cornstarch. Slowly add scalded milk to beaten egg yolks. Stir in sugar mixture. Cook in top of double boiler until custard coats sppon. To 1 c. of custard, add chocolate pieces. Stir until chocolate is melted. Add vanilla. Pour in bottom of chilled sugar snap crust. Chill.
Soften gelatin in cold water, add to remaining hot custard. Stir until dissolved. Chill slightly until thick.
Beat egg whites, adding 1/2 c. sugar gradually, until mixture stands in stiff peaks. Fold in custard gelatin mixture. Pour over chocolate layer and chill until set.
Cover with whipped cream and finely grated dark chocolate. |
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Number Of
Servings: |
Number Of
Servings:Serves 18 generously |
Personal
Notes: |
Personal
Notes: I've been making since 1947, and it's always been a family favorite. In recent years (1990s) I have frozen any left-over (rarely happens) and found it acceptable. When taking from the freezer, put in refrigerator for 1 day before serving.
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