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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
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My ex husband had family in Mississippi. I first had Black Bottom Pie there in a restaurant called Widemans in Meridian Mississippi. It was to die for. This recipe pretty closely is the same. The cooking time means chilling time. Ingredients:
1/2 cup sugar |
1 tablespoon cornstarch |
2 cups milk, scalded |
4 egg yolks, beaten |
1 teaspoon vanilla |
1 (6 ounce) package semi-sweet chocolate chips |
1 (9 inch) graham wafer crust |
1 (1 tablespoon) envelope unflavored gelatin |
1/4 cup cold water |
2 tablespoons light rum or 1/2 teaspoon rum extract |
4 egg whites |
1/2 cup sugar |
2 cups whipping cream |
1/4 cup icing sugar |
1 teaspoon vanilla extract |
fresh nutmeg |
Directions:
1. Combine 1/2 cup sugar, and cornstarch.
2. Slowly add milk to egg yolks, start with just 1 tbsp at a time till you have added about 1/3 cup. This tempers the eggs and prevents them from scrambling. Now add in all the milk.
3. Stir in sugar mixture, cook and stir over medium heat until mixture thickens enough to coat a spoon.
4. Add vanilla.
5. Remove 1 cup of custard and stir into it the chocolate chips until they are melted.
6. Pour into crust and chill.
7. Meanwhile soften gelatin in 1/4 cup cold water.
8. Add to remaining hot custard, and stir until completely dissolved.
9. Add rum.
10. Chill until slightly thickened.
11. Beat egg whites until soft peaks form.
12. Fold into gelatin custard mixture.
13. Chill if necessary until mixture mounds.
14. Pile over chocolate layer.
15. Chill till set (about 4 hours).
16. Topping:.
17. Beat 2 cups of whipping cream till soft peaks form.
18. Add sugar and vanilla.
19. Continue beating until mixed well.
20. Pile on chilled pie.
21. Garnish with freshly grated nutmeg over the whipped cream.
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