RECIPE FOR BLACK BOTTOM PIE RECIPES

Name: Black Bottom Pie
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8-10 serving(s)
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

BLACK BOTTOM PIE RECIPE - FOOD.COM

Black Bottom Pie Recipe - Food.com image

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.

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 8-10 serving(s)

Number Of Ingredients 16

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

Steps:

Combine 1/2 cup sugar, and cornstarch.
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.
Stir in sugar mixture, cook and stir over medium heat until mixture thickens enough to coat a spoon.
Add vanilla.
Remove 1 cup of custard and stir into it the chocolate chips until they are melted.
Pour into crust and chill.
Meanwhile soften gelatin in 1/4 cup cold water.
Add to remaining hot custard, and stir until completely dissolved.
Add rum.
Chill until slightly thickened.
Beat egg whites until soft peaks form.
Fold into gelatin custard mixture.
Chill if necessary until mixture mounds.
Pile over chocolate layer.
Chill till set (about 4 hours).
Topping:.
Beat 2 cups of whipping cream till soft peaks form.
Add sugar and vanilla.
Continue beating until mixed well.
Pile on chilled pie.
Garnish with freshly grated nutmeg over the whipped cream.

Nutrition Facts : Calories 508.5, FatContent 32.7, SaturatedFatContent 19.6, CholesterolContent 184.5, SodiumContent 88, CarbohydrateContent 48.1, FiberContent 1.3, SugarContent 40.6, ProteinContent 7.9

BLACK BOTTOM PIE IV RECIPE | ALLRECIPES

Black Bottom Pie IV Recipe | Allrecipes image

This pie's rich chocolaty layer and its airy rum cream layer are supported by a spicy gingersnap crust. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by Saundra

Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes

Total Time 6 hours 55 minutes

Prep Time 45 minutes

Cook Time 10 minutes

Yield 1 - 10 inch pie

Number Of Ingredients 16

Ingredients

30 gingersnaps, crushed
½ cup butter, softened
¾ cup white sugar
1?¾ teaspoons cornstarch
? teaspoon salt
4 egg yolks, beaten
2 cups milk
1?½ (1 ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 tablespoon unflavored gelatin
¼ cup cold water
2 tablespoons dark rum
4 egg whites
¼ teaspoon cream of tartar
1 cup heavy cream
¼ cup grated semisweet chocolate

Steps:

Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10-inch pie pan.
In a medium bowl, mix together cookie crumbs and softened butter. Press firmly into pie pan. Bake in preheated oven for 10 minutes. Allow to cool completely.
In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. Bring milk to a simmer in top of a double boiler. Slowly whisk 1/2 cup of milk into egg yolk mixture, then gradually whisk egg yolk mixture into remaining 1 1/2 cups milk. Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat back of spoon. Remove from heat.
Transfer 1 1/4 cups of hot egg yolk mixture to a small bowl and add unsweetened chocolate. Stir until chocolate is melted. Allow to cool slightly, then mix in vanilla extract. Pour chocolate mixture into cooled pie crust. Place in refrigerator.
Combine gelatin with cold water and set aside to soften 5 minutes. Add to remaining egg yolk mixture, stirring well. Allow to cool, then stir in rum.
In a large glass or metal bowl, combine egg whites and cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate layer.
In a medium bowl, whip cream until soft peaks form. Spread over top of pie. Sprinkle with grated chocolate. Chill at least 1 hour before serving.

Nutrition Facts : Calories 516.1 calories, CarbohydrateContent 48.3 g, CholesterolContent 178.6 mg, FatContent 32.9 g, FiberContent 1.8 g, ProteinContent 8.4 g, SaturatedFatContent 19 g, SodiumContent 359.4 mg, SugarContent 29.8 g

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