Black Bottom Pie
3/31/12
Each General Conference we gather at my Dad's house after the priesthood session on Saturday night. It's usually modified pot luck so you never know whats for dinner. I really like it because its a chance to catch up with extended family. I made a Black Bottom Pie (Lion House), it takes several steps but is worth it. The gingerbread crust gives it a unique flavor and a little zing. Of course I love ginger snaps with a glass of milk and barely had enough to make the crust.
Crust:
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| Chocolate Layer |
1/2 cup butter
Filling:
3 cups whole milk
4 Tablespoons butter
1/2 cup cornstarch
1-1/2 cups sugar
1/2 cup water
4 eggs, separated
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| Finished Pie |
2 squares unsweetened baking chocolate
2 Tablespoons unflavored gelatin
1/2 cup water
1 cup sigar
1 teaspoon cream of tartar
2 teaspoons imitation rum flavoring
Garnish:
Whipped cream
Chocolate flakes
Crush gingersnaps (I blended them) mix with melted butter, mold into 10 inch pie plate.
Scald milk; add butter. In a separate bowl mix 1-1/2 cups sugar, and cornstarch; moisten with water to make a past, stir into milk and cook until boiling, stir constantly. Add beaten egg yolks and cook for 2 minutes and add vanilla. Remove 2 cups of custard, add chocolate, beat well, pour into crumb crust and chill. Blend gelatin with cold water, allow to set for a few minutes, fold into remaining hot custard and allow to cool. Beat egg whites, 1 cup sugar, and cream of tartar int a meringue. Add rum flavoring and mix into custard. Pour plain custard onto chilled chocolate custard and chill. Garnish with whipped cream and chocolate.
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| Neil J. |
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| Pie tasting |
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| Black Bottom Pie |
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| Marc |
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| Van |
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