black bottom pie

How To Make black bottom pie

• 1

  Combine chocolate wafer crumbs and melted butter in a medium bowl; stir well. Firmly press crumb mixture evenly in bottom and up the sides of a 10 inch pie plate. Bake at 350° for 8 minutes. Set aside, and let cool.
• 2

  Place unsweetened chocolate in the top of a double-boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Set aside.
• 3

  Combine 1/3 cup sugar and cornstarch in the top of a double boiler. Add egg yolks; beat at medium speed of an electric mixture until thick and lemon colored. Stir in 2 cups whipping cream. Place over boiling water. Reduce heat to low; cook, stirring constantly. 35 minutes or until the mixture coats the back of a metal spoon (do not boil). Remove from heat.
• 4

  Combine 1 cup custard mixture (egg yolk mixture) and melted chocolate in a small bowl; stir in vanilla. Pour into prepared crust. Chill until set.
• 5

  Sprinkle gelatin over the cold water; let stand 1 minute. Add the softened gelatin to the remaining custard mixture. Place in the top of a double boiler; cook, stirring constantly, until the gelatin dissolves. Pour into a large bowl. Chill 20 minutes or until the consistency of unbeaten egg white, stirring occasionally. Stir in rum.
• 6

  Beat egg whites (at room temperature) and cream of tartar at high speed just until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and the sugar dissolves (2 to 4 minutes). Fold beaten egg whites into the thickened gelatin mixture. Spoon over the chocolate layer in the crust. Chill 4 hours. Garnish, if desired.
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