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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Black Bottom Pie Recipe

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This recipe for Black Bottom Pie is from The Dietz Family Cookbook, 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:
 

1st Layer-Crust
Ingredients:  
Ingredients:  
14 Graham Crackers, crushed
5 tbsp Butter, melted
½ cup Sugar
Directions:
Directions:
Mix together Graham crackers, butter and sugar and press into bottom of 9x13 glass pan.
Bake in 350º oven for 10 minutes
 

Custard
Ingredients:  
Ingredients:  
2 cups Milk
½ cup Sugar
2 tbsp Cornstarch
4 Egg yolks, beaten (save egg whites)
Directions:
Directions:
Mix sugar and cornstarch together, put in saucepan. Add milk and egg yolks and cook until thick. Divide into two parts. Allow to cool.
 

2nd Layer-
Ingredients:  
Ingredients:  
2 squares Bitter Chocolate
1 tbsp Vanilla Extract
½ Prepared Custard Mixture
Directions:
Directions:
Melt the bitter chocolate in the microwave, add vanilla then allow to cool. After it is cool, add to half the custard mixture. Pour over graham cracker crust.
 

3rd Layer
Ingredients:  
Ingredients:  
1 Env Knox gelatin
4 tbsp Cold Water
4 Egg whites
¼ tsp Cream of Tartar
1/2 cup Sugar
1/2 Prepared Custard Mixture
1/2 Pt Whipping or Heavy Cream
Directions:
Directions:
Add cream of tartar to egg whites and beat until stiff. Dissolve Knox gelatin in cold water and add beaten egg whites to gelatin. Fold in ½ cup sugar and ½ the custard mixture. Refrigerate until cold but not stiff. Fold in ½ pt whipping cream, whipped. Pour over chocolate layer.
 

4th Layer-Topping
Ingredients:  
Ingredients:  
1 Bar Bitter or semi-sweet chocolate
Directions:
Directions:
Grate bitter or semi-sweet chocolate on top of final layer. Let stand at least a day before serving.

 

 

 

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