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Black Bottom Pie Ii

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Recipe Summary Black Bottom Pie Ii

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

Ingredients | Black Bread Vector

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

Directions

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.

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.

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.

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.

Info | Black Bread Vector

Servings: 8 Yield: 1 - 9 inch pie

TAG : Black Bottom Pie Ii

Desserts, Specialty Dessert Recipes, Liqueur Dessert Recipes, Rum,