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Rebecca's Black Bottom Icebox Pie Recipe

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This recipe for Rebecca's Black Bottom Icebox Pie is from The Toxaway 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:
Ingredients:  
Ingredients:  
1 (9-oz.) package chocolate wafers
½ cup butter, melted
⅔ cup sugar
3 tablespoons cornstarch
4 egg yolks
2 cups milk
2 (4-oz.) bittersweet chocolate baking bars, chopped
1 tablespoon dark rum
1 ½ teaspoons vanilla extract
2 cups heavy whipping cream
¼ cup sugar
Garnish: bittersweet chocolate shavings
Directions:
Directions:
1. Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs and butter, and firmly press mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Freeze crust 30 minutes.

2. Whisk together ⅔ cup sugar and 3 Tbsp. cornstarch in a 3-qt. heavy saucepan.

3. Whisk together egg yolks and milk in a small bowl; whisk yolk mixture into sugar mixture in pan, and cook over medium heat, whisking constantly, 10 to 12 minutes or until mixture thickens. Cook 1 more minute. Remove from heat.

4. Microwave chocolate in a microwave-safe glass bowl at HIGH 1 ½ minutes or until melted, stirring at 30-second intervals. Whisk melted chocolate, rum, and vanilla into thickened filling. Spoon filling into prepared crust. Place plastic wrap directly onto filling (to prevent a film from forming), and chill 8 to 24 hours.

5. Beat whipping cream and ¼ cup sugar at medium-high speed with an electric mixer until soft peaks form. Top pie with whipped cream, and garnish, if desired.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
9 hours, 35 minutes
Personal Notes:
Personal Notes:
Suggestion: Nabisco FAMOUS Chocolate Wafers and Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars

 

 

 

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