black bottom chocolate/rum custard pie 1952
This recipe is from Mom's notebook. It gives no hint of where she got it, but is dated 1952. It is a refrigerator pie made with home made custard. It has a layer of chocolate custard on the bottom with a layer of rum flavored custard on the top which is then covered with whipped cream and shaved chocolate. It has a graham cracker and cinnamon crust and it all sounds very tasty to me. Enjoy!
prep time
cook time
method
Stove Top
yield
8 serving(s)
Ingredients
- GRAHAM CRACKER CRUST:
- 1 1/2 cups graham cracker crumbs or zwiebach cookie crumbs
- 1/4 cup confectioner's sugar
- 6 tablespoons melted butter
- 1 teaspoon cinnamon, ground
- SOAK AND SET ASIDE:
- 1 tablespoon gelatine (knox)
- 1/4 cup water
- FOR MAKING CUSTARD:
- SCALD:
- 2 cups milk
- SEPARATELY COMBINE:
- 1/2 cup sugar
- 4 teaspoons cornstarch
- SEPARATELY BEAT UNTIL LIGHT:
- 4 - whole eggs
- AFTER CUSTARD IS MADE, AND ONE CUP IS REMOVED, ADD:
- 1 1/2 - squares of unsweetened chocolate
- 1/2 teaspoon vanilla
- FOR TOP LAYER OF CUSTARD:
- 1 tablespoon rum extract
- 3 - beaten egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- GARNISH:
- 1 1/2 cups whipped cream, sweetened
- 1/4 cup shaved milk chocolate
How To Make black bottom chocolate/rum custard pie 1952
-
Step 1GRAHAM CRACKER CRUST: Combine all 4 crust ingredients and press into 8 or 9 inch pie plate
-
Step 2MAKE CUSTARD: Stir the scaled milk slowly into the beaten eggs then stir in the sugar mixture and cook in double boiler over hot water stirring occasionally for about 20 minutes or until custard coats the spoon
-
Step 3REMOVE one cup of hot custard and set aside for the top layer
-
Step 4To remaining hot custard still in the pan add 1 1/2 squares of dark baking chocolate (can use sweetened or milk chocolate if prefer) -- beat until well blended, then let cool
-
Step 5Add 1/2 tsp vanilla and pour choc custard into the pie shell
-
Step 6SECOND OR TOP LAYER OF CUSTARD: add dissolved gelatine to 1C of plain custard that was set aside before -- then add 1T of rum extract and mix well
-
Step 7In a separate bowl, beat the egg whites until stiff, adding the salt, cream of tartar, and sugar, one teaspoon full at a time until all is incorporated.
-
Step 8Fold the egg-white mixture into the custard-with-rum mixture and pour it on top of the chocolate layer and place in refrigerator to cool
-
Step 9After the pie has set up, cover the top with whipped cream and shaved chocolate just before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes