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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 6 |
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My grandmother made the best black-bottom pie but she never wrote down her recipe. This recipe very closely resembles the taste and look of it. Adapted from Southern Living. 2 hour, 30 minute chill time. Ingredients:
2 tablespoons water |
2 tablespoons rum |
1 (1/4 ounce) envelope unflavored gelatin |
2/3 cup sugar |
1 tablespoon cornstarch |
2 cups milk |
4 egg yolks |
1 cup semisweet chocolate morsel |
2 cups whipping cream |
3 tablespoons powdered sugar |
1 1/2 cups gingersnap crumbs (about 26 cookies) |
2 tablespoons sugar |
1/3 cup melted butter or 1/3 cup margarine, melted |
Directions:
1. To make the gingersnap crust: In a bowl, add all the crust ingredients; stir to mix.
2. Press mixture into the bottom and up the sides of a 9-inch deep dish pie plate.
3. Bake at 350°F for 8-10 minutes; cool on a wire rack.
4. To make the filling: In a small bowl, add the water and rum; stir to combine.
5. Sprinkle the gelatin over the rum mixture; stir to combine and set aside.
6. In a saucepan, add the sugar and cornstarch; stir to combine.
7. Gradually whisk in the milk and egg yolks.
8. Bring mixture to a boil over medium heat, whisk constantly.
9. Boil for 1 minute.
10. Add in gelatin mixture; stir until mixture is dissolved.
11. Mix together 1 cup of custard mixture and chocolate morsels; stir until smooth; pour into gingersnap crust; spread evenly.
12. Chill 30 minutes or until set; set aside remaining custard.
13. In a mixing bowl, beat whipping cream until foamy, using an electric mixer on high speed.
14. Gradually add powdered sugar; beat until soft peaks form.
15. Fold 1 cup whipping cream mixture into custard mixture; spoon over chocolate mixture.
16. Chill pie and remaining whipped cream for 2 hours or until pie is set.
17. Spread remaining whipped cream over the top.
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