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Black Bottom Pie

Cuisine: German
Courses: Pies
Serves: 8 people

Recipe Ingredients

  Bottom Layer
1   Gingersnap crust
1 tablespoon 15mlUnflavored gelatin
4 tablespoons 60mlCold water
2 cups 474mlMilk
1/2 cup 99g / 3.5ozSugar
1 tablespoon 15mlCornstarch
1/4 teaspoon 1.3mlSalt
4   Egg yolks - beaten
2 oz 56gUnsweetened chocolate - melt
1 teaspoon 5mlVanilla
  Cream Layer
4   Egg whites
1/8 teaspoon 0.6mlCream of tartar
1/2 cup 99g / 3.5ozSugar
1 tablespoon 15mlRum
1 teaspoon 5mlSherry
3/4 cup 177mlHeavy cream
1 tablespoon 15mlUnsweetened 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.

Opal Griffin


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