Black-Bottom Pie

Name: Black-Bottom Pie
Ingredients: 2 tablespoons water; 2 tablespoons rum; 1 envelope unflavored gelatin; 2/3 cup sugar; 1 tablespoon cornstarch; 2 cups milk; 4 egg yolks; 1 cup (6 ounces) semisweet chocolate morsels; 2 cups whipping cream; 3 tablespoons powdered sugar; Garnish: chocolate curls

11 ingredients

5 steps

Ingredients

2 tablespoons water
2 tablespoons rum
1 envelope unflavored gelatin
2/3 cup sugar
1 tablespoon cornstarch
2 cups milk
4 egg yolks
1 cup (6 ounces) semisweet chocolate morsels
2 cups whipping cream
3 tablespoons powdered sugar
Garnish: chocolate curls

Directions

1

Stir together 2 tablespoons water and rum in a small bowl. Sprinkle gelatin over mixture. Stir mixture, and set aside.
2

Combine sugar and cornstarch in a heavy saucepan; gradually whisk in milk and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Stir in gelatin mixture until dissolved.
3

Stir together 1 cup custard mixture and morsels until smooth. Pour into Gingersnap Crust. Chill 30 minutes or until set. Set aside remaining custard mixture.
4

Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
5

Fold 1 cup whipped cream into remaining custard mixture. Spoon over chocolate mixture. Chill pie and remaining whipped cream 2 hours or until pie is set. Spread remaining whipped cream over pie. Garnish, if desired.