Black Bottom Pie

Recipe Ingredients

		Bottom Layer
1		Gingersnap crust
1 tablespoon	15ml	Unflavored gelatin
4 tablespoons	60ml	Cold water
2 cups	474ml	Milk
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
4		Egg yolks - beaten
2 oz	56g	Unsweetened chocolate - melt
1 teaspoon	5ml	Vanilla
		Cream Layer
4		Egg whites
1/8 teaspoon	0.6ml	Cream of tartar
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	Rum
1 teaspoon	5ml	Sherry
3/4 cup	177ml	Heavy cream
1 tablespoon	15ml	Unsweetened chocolate - shave

Recipe Instructions

1. Soften gelatin in cold water. Scald milk in double boiler. Mix sugar, cornstarch, and salt together, stir slowly into milk, and cook until think. Add gradually to beaten egg yolks. Return to double boiler and cook 3 minutes longer. Stir in gelatin to dissolve. Divide in half; add melted chocolate and vanilla to one half of the mixture to make chocolate layer. Pour carefully into Gingersnap crust.

2. For cream layer, let remaining half of custard cool. Beat egg whites until frothy; add cream of tartar; continue beating to a soft peak., and gradually add sugar. Fold meringue into cooled custard; add flavorings. Pour carefully over chocolate layer.

3. Chill in refrigerator until set. When ready to serve, whip cream, spread on top of pie, and sprinkle with shaved chocolate.

Source:
Opal Griffin

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