Black Bottom Pie (no oven version)

Rev BJ Friley

By
@RevBJFriley

Unlike most black bottom pies, this one contains no alcohol or rum flavoring.


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Rating:

Serves:

8

Prep:

1 Hr 30 Min

Method:

No-Cook or Other

Ingredients

CRUST

2 c
gingersnap cookie crumbs, about 60 cookies
1/4 c
sugar
1/2 c
butter or margarine, melted

FILLING

1/4 c
sugar
1 Tbsp
cornstarch
2 c
milk
4
egg yolks
1 pkg
(12 oz.) semi-sweet chocolate chips
1 tsp
vanilla
1 pkg
gelatin, unflavored
1/4 c
cold water
4
egg whites
1/2 c
sugar
1/2 c
whipping cream
chocolate curls, or 1 square chocolate, grated, for garnish

OPTIONAL

strawberries, fresh

EQUIPMENT

one 13 x 9-inch pan

Directions Step-By-Step

1
Combine cookie crumbs and sugar.
2
Stir in butter.
3
Pat into bottom of a 13 X 9-inch pan.
4
Chill.
5
In a saucepan, scald milk.
6
In a small bowl, combine sugar and cornstarch.
7
In another bowl, beat egg yolks.
8
Slowly add milk, stirring constantly.
9
Return egg mixture to saucepan.
10
Stir in sugar and cornstarch mixture.
11
Cook, stirring all the time, until the custard coats the back of a spoon.
12
Place chocolate chips in a mixing bowl.
13
Add 1 1/2 cups hot custard.
14
Stir until chocolate is melted.
15
Add vanilla.
16
Pour chocolate custard into chilled crust.
17
Refrigerate.
18
Soften gelatin in cold water.
19
Add to remaining custard, stirring until dissolved.
20
Chill until thickened.
21
Beat egg whites and sugar until soft peaks form.
22
Fold in custard.
23
Pour over chocolate.
24
Chill until set.
25
Garnish with whipped cream, chocolate and strawberries.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American