Black Bottom Pie II recipe

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Ingredients

1 (9 inch) pie crust, baked
½ cup white sugar
2 tablespoons cornstarch
½ teaspoon salt
2 cups milk
2 eggs, separated
2 teaspoons unflavored gelatin
3 tablespoons cold water
2 ½ tablespoons rum
1 (1 ounce) square unsweetened chocolate
¼ teaspoon cream of tartar
⅓ cup white sugar

Nutrition Info

247.3 calories
carbohydrate: 34.5 g
cholesterol: 51.4 mg
fat: 9.4 g
fiber: 0.8 g
protein: 5.2 g
saturatedFat: 4 g
servingSize: -
sodium: 292.2 mg
sugar: 24.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soften gelatin in cold water. Melt chocolate chips in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.

  2. Combine 1/2 cup sugar, cornstarch, and salt in a saucepan. Blend together milk and egg yolks, stir into sugar mix. Cook over medium heat, stirring constantly, just until mixture boils. Remove 1 cup of custard, and combine with chocolate: spread into baked pie shell. Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon. Combine chocolate & the reserved custard mix. Pour into baked pie shell.

  3. Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon.

  4. Beat egg whites and cream of tartar until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. Do not underbeat. Fold in chilled custard. Spread over chocolate mixture. Chill at least 3 hours or until set.

Recipe Yield

1 - 9 inch pie

Recipe Note

Chocolate and rum......... yummmm. Good garnished with whipped cream and shaved chocolate.

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