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black bottom chocolate/rum custard pie 1952

(1 rating)
mmccance avatar
Recipe by
Marcia McCance
@mmccance
Stone Mountain, GA

This recipe is from Mom's notebook. It gives no hint of where she got it, but is dated 1952. It is a refrigerator pie made with home made custard. It has a layer of chocolate custard on the bottom with a layer of rum flavored custard on the top which is then covered with whipped cream and shaved chocolate. It has a graham cracker and cinnamon crust and it all sounds very tasty to me. Enjoy!

(1 rating)
yield 8 serving(s)
method Stove Top

Ingredients For black bottom chocolate/rum custard pie 1952

  • GRAHAM CRACKER CRUST:
  • 1 1/2 c
    graham cracker crumbs or zwiebach cookie crumbs
  • 1/4 c
    confectioner's sugar
  • 6 Tbsp
    melted butter
  • 1 tsp
    cinnamon, ground
  • SOAK AND SET ASIDE:
  • 1 Tbsp
    gelatine (knox)
  • 1/4 c
    water
  • FOR MAKING CUSTARD:
  • SCALD:
  • 2 c
    milk
  • SEPARATELY COMBINE:
  • 1/2 c
    sugar
  • 4 tsp
    cornstarch
  • SEPARATELY BEAT UNTIL LIGHT:
  • 4
    whole eggs
  • AFTER CUSTARD IS MADE, AND ONE CUP IS REMOVED, ADD:
  • 1 1/2
    squares of unsweetened chocolate
  • 1/2 tsp
    vanilla
  • FOR TOP LAYER OF CUSTARD:
  • 1 Tbsp
    rum extract
  • 3
    beaten egg whites
  • 1/4 tsp
    salt
  • 1/4 tsp
    cream of tartar
  • 1/4 c
    sugar
  • GARNISH:
  • 1 1/2 c
    whipped cream, sweetened
  • 1/4 c
    shaved milk chocolate

How To Make black bottom chocolate/rum custard pie 1952

  • 1
    GRAHAM CRACKER CRUST: Combine all 4 crust ingredients and press into 8 or 9 inch pie plate
  • 2
    MAKE CUSTARD: Stir the scaled milk slowly into the beaten eggs then stir in the sugar mixture and cook in double boiler over hot water stirring occasionally for about 20 minutes or until custard coats the spoon
  • 3
    REMOVE one cup of hot custard and set aside for the top layer
  • 4
    To remaining hot custard still in the pan add 1 1/2 squares of dark baking chocolate (can use sweetened or milk chocolate if prefer) -- beat until well blended, then let cool
  • 5
    Add 1/2 tsp vanilla and pour choc custard into the pie shell
  • 6
    SECOND OR TOP LAYER OF CUSTARD: add dissolved gelatine to 1C of plain custard that was set aside before -- then add 1T of rum extract and mix well
  • 7
    In a separate bowl, beat the egg whites until stiff, adding the salt, cream of tartar, and sugar, one teaspoon full at a time until all is incorporated.
  • 8
    Fold the egg-white mixture into the custard-with-rum mixture and pour it on top of the chocolate layer and place in refrigerator to cool
  • 9
    After the pie has set up, cover the top with whipped cream and shaved chocolate just before serving.
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