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black bottom pie (microwave version)

★★★★★ 1
a recipe by
Rev BJ Friley
Vicksburg, MS

Microwave setting: HIGH 100% Microwave cooking time: 7 min. Unlike most black bottom pies, this one contains no alcohol or rum flavoring.

★★★★★ 1
serves 6
method Microwave

Ingredients For black bottom pie (microwave version)

  • 1 1/2 c
    gingersnap cookie crumbs, about 40 cookies
  • 3 Tbsp
  • 1/4 c
    butter or margarine, melted
  • 1 c
  • 2 Tbsp
  • 1/2 Tbsp
  • 2
    egg yolks
  • 1 pkg
    (6 oz.) chocolate chips
  • 1/2 tsp
  • 1/2 pkg
    gelatin, unflavored
  • 2 Tbsp
    cold water
  • 2
    egg whites
  • 1/4 c
  • 1/2 c
    whipping cream
  • chocolate curls, for garnish
  • strawberries, for garnish
  • 8-inch microsafe baking dish

How To Make black bottom pie (microwave version)

  • 1
    In a 8-inch microsafe baking dish, melt butter or margarine at HIGH power for 45 seconds.
  • 2
    Stir in cookie crumbs and sugar. Mix well. Pat firmly into bottom of pan. Chill until firm.
  • 3
    In a large glass measure, heat milk at HIGH power for 2 minutes.
  • 4
    In a small bowl, combine sugar and cornstarch. Set aside.
  • 5
    In another bowl, lightly beat egg yolks. Slowly add scalded milk to egg yolks, whisking constantly to combine. Stir in sugar and cornstarch mixture. Return to large glass measure.
  • 6
    Microwave a HIGH power for about 4 minutes until custard coats the back of a spoon. Whisk after 2 minutes to make smooth.
  • 7
    Place chocolate chips in a mixing bowl. Add approximately 3/4 cup hot custard. Stir until chocolate is melted. Stir in vanilla.
  • 8
    Pour into chilled crust. Cool.
  • 9
    Soften gelatin in cold water. Stir in remaining custard. Chill until slightly thickened.
  • 10
    In a mixing bowl, beat egg whites with sugar until soft peaks form. Fold in custard mixture. Pour over chocolate layer. Chill until set.
  • 11
    Just before serving, whip cream. Spread over pie. Garnish with chocolate curls or strawberries.

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