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Black Bottom Pie Recipe

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This recipe for Black Bottom Pie is from Cooking For CoCo, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:

1 1/4 c gingersnap cookie crumbs
3 T powdered sugar
3 T melted butter

Filling:

1 c sugar
1/2 flour (Wondra works great)
1/4 tsp salt
3 egg yolks
2 T butter
1 1/2 T rum flavoring OR dark rum
1 1/2 tsp unflavored gelatin
1 1/2 oz baking chocolate

Topping:

1/4 c heavy cream
1/2 oz baking chocolate
Directions:
Directions:
Crust:

Combine cookie crumbs and powdered sugar. Stir in melted butter. (you may need more butter or crumbs to fill the pie pan, it is always different) Press into the bottom and sides of a 9-inch pie pan. Put in refrigerator.

Filling:

In a double boiler top (see notes below), mix sugar, flour, and salt. Stir in milk. Cook 15 minutes over hot water stirring until thick. Add 3 egg yolks, slightly beaten. Cook 3 minutes. Add the butter.

Have ready a small mixing bowl. In the bowl, add the rum or rum flavoring and sprinkle the gelatin over the rum. Add half of the filling mixture to the rum and mix well.

Return double boiler to heat and put in broken up baking chocolate. Stir until chocolate melts.

Cool both mixtures to room temperature stirring occasionally to avoid a film from forming on the top. When cool, put chocolate mixture into pie pan first. Then top this with the rum filling.

Topping.

Beat the cream until stiff. Cover the pie with a thin layer. If you wish, make chocolate curls with a vegetable peeler for decoration. Chill.
Personal Notes:
Personal Notes:
I never use a double boiler. First of all, I don't have one and secondly, I find that a regular saucepan works just fine if you are always present and don't let it stick and burn.

 

 

 

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