Unlike most black bottom pies, this one contains no alcohol or rum flavoring.
prep time1 Hr 30 Min
methodNo-Cook or Other
gingersnap cookie crumbs, about 60 cookies
butter or margarine, melted
(12 oz.) semi-sweet chocolate chips
chocolate curls, or 1 square chocolate, grated, for garnish
one 13 x 9-inch pan
How To Make
Combine cookie crumbs and sugar.
Stir in butter.
Pat into bottom of a 13 X 9-inch pan.
In a saucepan, scald milk.
In a small bowl, combine sugar and cornstarch.
In another bowl, beat egg yolks.
Slowly add milk, stirring constantly.
Return egg mixture to saucepan.
Stir in sugar and cornstarch mixture.
Cook, stirring all the time, until the custard coats the back of a spoon.
Place chocolate chips in a mixing bowl.
Add 1 1/2 cups hot custard.
Stir until chocolate is melted.
Pour chocolate custard into chilled crust.
Soften gelatin in cold water.
Add to remaining custard, stirring until dissolved.
Chill until thickened.
Beat egg whites and sugar until soft peaks form.
Fold in custard.
Pour over chocolate.
Chill until set.
Garnish with whipped cream, chocolate and strawberries.
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Categories & Tags for Black Bottom Pie (no oven version):