Black Bottom Pie #1

Title:
Black Bottom Pie #1

Yield:
1 Servings

Categories:
Pie




Ingredients:





 1 1/4 c  Crushed gingersnaps


   3/4    Stick butter; melted


     1    Envelope unflavored gelatin


     2 oz Unsweetened chocolate;


          -melted


   1/4 c  Cold water


     1 tb Cornstarch


     1 c  Sugar


     1 ds Salt


     2 c  Milk


     4    Eggs; separated


     1 ts Vanilla


     1 tb Light rum


   1/8 ts Cream of tartar


     1 c  Cream; whipped






 Mix gingersnap crumbs and butter; press over bottom and side of 10-inch pie


 pan. Bake at 300 for 5 minutes; chill. Soften gelatin in water; set aside.


 Mix salt, cornstarch and 1/2 cup sugar in heavy saucepan; stir in milk.


 Cook, stirring constantly, over low heat until mixture thickens and boils
3


 minutes. Beat egg yolks in a small bowl; stir in a generous 1/2 cup of the


 cornstarch mix, then stir back in pan. Heat, stirring just 1 minute. Remove


 from heat and stir in gelatin until dissolved. Strain into a 4 cup measure,


 then spoon 1 cup into the pan; blend in chocolate and vanilla. Pour into


 chilled crust and chill. Stir rum into remaining custard; set into pan of


 ice and water; chill at room temperature and stir until custard mounds


 slightly on spoon. While custard chills, beat egg whites and tartar until


 foamy white and double in volume. Beat in remaining 1/2 cup sugar, a bit at


 a time, until meringue forms soft peaks. Set bowl of meringue in ice water.


 Fold in chilled custard until fluffy-thick. Spoon over chocolate layers.


 Chill 2 hours or until firm. Top with whipped cream. To deco- rate with


 chocolate, shave thin strips from square of semi-sweet chocolate with


 vegetable parer. (This recipe is a bit of trouble, but guaranteed to


 please.)


 


 MRS DAVID HENDERSON (GRACE)


 


 MARVELL, AR


 


 From the book ,
Marvell Academy Mothers Assn, Marvell,


 AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.