Black Bottom Pie #2

Title:
Black Bottom Pie #2

Yield:
9 Servings

Categories:
Pie




Ingredients:




-----------------------------------CRUST-----------------------------------


 1 1/2 c  Crushed cookies; by hand or


          -in food processor


          -(chocolate wafers; graham


          -crackers or ginger snaps)


     6 tb Butter; melted





----------------------------------FILLING----------------------------------


     2 c  Milk


     4    Eggs; separated


   1/2 c  Sugar


     2 tb Cornstarch


     2 ts Vanilla


 1 1/2    Squares unsweetened


          -chocolate; melted


     1 tb Gelatin


     4 tb Cold water


   1/2 c  Sugar


   1/4 ts Cream of tartar


     2 tb Rum



----------------------------------TOPPING----------------------------------


     1 c  Whipping cream; whipped


     2 tb Powdered sugar


          Grated chocolate





 To prepare crust, mix cookie crumbs with butter and pat in bottom of an 8


 inch square pan. Bake crust for 15 minutes at 350?. To prepare filling,


 heat milk in double boiler. Combine egg yolks, 1/2 cup sugar and


 cornstarch. Add to hot milk. Cook 20 minutes. Add vanilla. Remove 1 cup


 cooked custard, adding melted chocolate to it and cool. Pour into baked


 crust. To rest of custard add gelatin dissolved in cold water. Let cool but


 don't let thicken.  Beat egg whites until frothy. Continue beating until


 stiff peaks form while adding 1/2 cup sugar, cream of tartar and rum. Add


 to custard. Pour over chocolate layer and chill until set. Cover with


 whipped cream sweetened with powdered sugar. Sprinkle chocolate on top.


 Chill several hours.  Yield: 9 servings.


 


 DIANE LARRISON


 


 (MRS. JAMES H., JR.)


 


 From ,
by the Little Rock (AR) Junior


 League.  Downloaded from Glen's MM Recipe Archive,


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