Black Bottom Pie

Name: Black Bottom Pie
Ingredients: 1 whole Pre-baked Chocolate Wafer Pie Crust; 2 teaspoons Unflavored Gelatin; 3 Tablespoons Cold Water; 1 ounce, weight Square Unsweetened Chocolate; 1/2 cups White Sugar, Plus 1/3 Cup For Egg Whites; 2 Tablespoons Cornstarch; 1/2 teaspoons Salt; 2 cups Whole Milk; 2 whole Eggs, Separated; 2-1/2 Tablespoons Rum; 1/4 teaspoons Cream Of Tartar

11 ingredients

4 steps

Ingredients

1 whole Pre-baked Chocolate Wafer Pie Crust
2 teaspoons Unflavored Gelatin
3 Tablespoons Cold Water
1 ounce, weight Square Unsweetened Chocolate
1/2 cups White Sugar, Plus 1/3 Cup For Egg Whites
2 Tablespoons Cornstarch
1/2 teaspoons Salt
2 cups Whole Milk
2 whole Eggs, Separated
2-1/2 Tablespoons Rum
1/4 teaspoons Cream Of Tartar

Directions

1

Soften gelatin in cold water. Melt chocolate 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 the sugar mix. Cook over medium heat, stirring constantly, just until the mixture boils. Remove 1 cup of the custard, and combine with chocolate; spread into the baked pie shell.
3

Stir softened gelatin into the remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water and refrigerate, or just set it off the burner on a trivet to let it cool. Stir occasionally, until mixture mounds slightly when dropped from spoon.
4

Beat egg whites and cream of tartar until foamy. Beat in remaining 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 the chocolate mixture. Chill for at least 3 hours or until set (I do 1.5 hours in the freezer and it does just fine).

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