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Black Bottom Pie Recipe

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

Joy of Cooking (Gianni V.)
Added: Monday, December 4, 2006


3 small graham cracker pie crusts
1 T. gelatine dissolved in 2 T. cold water
4 cups rich milk or half and half
1 cup sugar
8 tsp. cornstarch
8 egg yolks
3 oz. melted unsweetened chocolate
1 teaspoon vanilla
6 T. of rum
6 egg whites
1/2 tsp. cream of tartar
1/2 cup sugar
2 cup whipping cream
4 T. confectioners' sugar
1 oz shaved semisweet chocolate

Soak the gelatine in cold water.
In a pan, Scald 4 cups rich milk.
In a bowl, combine 1 cup sugar and eight tsp. cornstarch.
In the top of a double boiler, beat until light 8 egg yolks.
Slowly stir the milk into the eggs. Stir in the sugar mixture.
Cook the ingredients over boiling water until the custard coats
a spoon heavily.
Take out 2 cups of the custard.
Add to the custard, 3 oz. melted unsweetened chcolate.
Beat until well blended and cool.
Add 1 tsp. vanilla
Pour chocolate mixture into the crust.
Dissolve the soaked gelatin in the remaining hot custard. Let it
cool, but not stiffen.
Stir in 6 T. rum.
Beat 6 egg whites until well blended.
Add 1/2 tsp. cream of tartar.
Beat the egg whites until stiff but not dry.
Beat in gradually, a teaspoon at a time, 1/2 cup sugar.
Fold the egg whites into the custard.
Cover the chocolate custard with the rum-flavored-custard.
Chill to set.
Whip until stiff, 2 cups whipping cream
Add gradually, 4 T. confectioners' sugar.
Cover custard with the cream.
Top with shaved semisweet chocolate.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours




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