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:
★★★★★ 1 vote
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

Step-By-Step

1Combine cookie crumbs and sugar.

2Stir in butter.

3Pat into bottom of a 13 X 9-inch pan.

4Chill.

5In a saucepan, scald milk.

6In a small bowl, combine sugar and cornstarch.

7In another bowl, beat egg yolks.

8Slowly add milk, stirring constantly.

9Return egg mixture to saucepan.

10Stir in sugar and cornstarch mixture.

11Cook, stirring all the time, until the custard coats the back of a spoon.

12Place chocolate chips in a mixing bowl.

13Add 1 1/2 cups hot custard.

14Stir until chocolate is melted.

15Add vanilla.

16Pour chocolate custard into chilled crust.

17Refrigerate.

18Soften gelatin in cold water.

19Add to remaining custard, stirring until dissolved.

20Chill until thickened.

21Beat egg whites and sugar until soft peaks form.

22Fold in custard.

23Pour over chocolate.

24Chill until set.

25Garnish with whipped cream, chocolate and strawberries.

About this Recipe

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