BLACK-BOTTOM PIE
INGREDIENTS
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CRUST
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32 chocolate cookies, broken into rough pieces (about 2 1/2 cups)
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4 tablespoons unsalted butter, melted
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FILLING
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2/3 cup (4 2/3 ounces) plus 2 tablespoons sugar
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2 cups half-and-half
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4 teaspoons cornstarch
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4 large egg yolks plus 1 large white
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6 ounces semisweet chocolate, chopped fine
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3 tablespoons golden or light rum
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2 tablespoons water
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1 teaspoon unflavored gelatin
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1/4 teaspoon cream of tartar
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1 1/2 cups heavy cream, chilled
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To prevent the filling from overflowing the crust, add the final 1/2 cup of the rum layer after the filling has set for 20 minutes.
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