Black-Bottom Pie
"Black-bottom pie, another cherished Southern tradition, consists of a cookie-crumb crust lavishly layered with a rich dark-chocolate custard topped by an airy meringue. When the first recipes for this (and other icebox pies) appeared around the turn of the twentieth century, the dessert was reserved for only the most special occasions because of one very expensive—and crucial—ingredient: the ice necessary to “refrigerate” it. Today, black-bottom pie continues to make a delicious impression, retaining its nostalgic appeal despite being updated with a few delightful touches, such as the rum-spiked meringue in this version...."
INGREDIENTS
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11/4 cups graham cracker crumbs
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1/4 cup (1/2 stick) unsalted butter, melted
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3 tablespoons sugar
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Pinch of salt
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1 cup sugar
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1 cup unsweetened Dutch-process cocoa powder
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2 tablespoons cornstarch
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1/8 teaspoon salt
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11/2 cups milk
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3 ounces bittersweet chocolate, finely chopped
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2 tablespoons unsalted butter, cut into small pieces
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1/2 teaspoon pure vanilla extract
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11/2 teaspoons unflavored powdered gelatin
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5 tablespoons cold water
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3/4 cup sugar
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1 tablespoon cornstarch
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1/8 teaspoon salt
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1 cup milk
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1 teaspoon pure vanilla extract
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2 tablespoons light rum
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4 large egg whites, room temperature
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