black bottom pie
(1 rating)
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This is a pie that once was served at Weidmanns Restaurant in Meridian Ms.I remember my mother talking about this. I recently came across this recipe.I wish my mother was alive so I could make it for her.
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(1 rating)
yield
6 serving(s)
cook time
1 Hr
Ingredients For black bottom pie
-
16ginger snaps (crushed
- CRUST
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3 Tbspbutter, melted
- CHOCOLATE CUSTARD
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2 cwhole milk,scalded
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4egg yolks,well beaten (reserve whites)
-
1/2 csugar
-
1 1/2 Tbspcornstarch
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1 1/2chocolate, unsweetened squares cut into pieces
-
1 tspvanilla extract
- SECOND MIXTURE
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1 Tbspgelatin, unflavored
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2 Tbspcold water
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4egg whites
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1/2 csugar
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1/4 tspcream of tartar
-
2 Tbspwhiskey
- TOPPING
-
1/2 ptwhipping cream
-
1 tspsugar
-
semi sweet chocolate,for grating
How To Make black bottom pie
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1Preheat oven to 350 degrees. Combine ginger snaps & butter&shape into a 9 inch glass pie plate.Bake for 10 min.
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2Beat egg yolks with sugar & cornstarch.Add to scalded milk. Cook until it coats the back of spoon. Remove from heat.Take one cup out while still warm,reserving left over custard on the stove for second mixture.add chocolate pieces. Stir to melt & cool slightly. Add vanilla & stir.Pour into crust,spread evenly.Cool completly.
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3Dissolve gelatin in water. Add to reserved custard. Beat egg whites with cream of tartar & slowly add sugar until peaks form. Fold into custard. Add whiskey.Pour over chocolate custard. Chill overnight.
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4Before serving time,whip cream with sugar until stiff peaks form.Spread over chilled pie. Grate semi sweet chocolate over pie & serve.
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