August 15, 2010

Black Bottom Pie

Crust:

14 gingersnaps
5 tbsp. butter, melted


    Crush gingersnaps and roll out fine. Add melted butter and pat into 9-inch pie pan. Bake at 400 F. for 10 minutes and allow to cool.


Filling:

1 egg yolk, well beaten
2 cups. scalded milk
1/2 cup. sugar
1-1/2 tbsp. cornstarch
1-1/2 squares bitter chocolate
1 tsp. vanilla


     Add egg yolks slowly to hot milk. Combine sugar and cornstarch and stir into milk mixture. Cook in double boiler for 20 minutes, stirring occasionally, until it coats spoon. Remove one cap of custard mixture. Add chocolate to cup and beat well as it cools. Add vanilla to chocolate mixture and chill.


Second Mixture:

1 tbsp. unflavored gelatin
2 tbsp. cold water
4 egg whites
1/2 cup. sugar
1/2 tsp. cream of tartar
2 tbsp. rum or whiskey
Whipped cream
Bitter chocolate shavings


   Dissolve gelatin in cold water, add remaining custard, and cool. Beat egg whites until foamy; add sugar and cream of tartar and beat until stiff. Add rum and fold into plain custard mixture.
  Layer on top of chocolate mixture in pie crust. Chill. Garnish pie crust with whipped cream and shavings of bitter chocolate.


6 to 8 servings

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