Black Bottom Pie (no oven version)

★★★★★ 1 Review
RevBJFriley avatar
By Rev BJ Friley
from Vicksburg, MS

Unlike most black bottom pies, this one contains no alcohol or rum flavoring.

serves 8
prep time 1 Hr 30 Min
method No-Cook or Other

Ingredients

  • CRUST
  • 2 c
    gingersnap cookie crumbs, about 60 cookies
  • 1/4 c
    sugar
  • 1/2 c
    butter or margarine, melted
  • FILLING
  • 1/4 c
    sugar
  • 1 Tbsp
    cornstarch
  • 2 c
    milk
  • 4
    egg yolks
  • 1 pkg
    (12 oz.) semi-sweet chocolate chips
  • 1 tsp
    vanilla
  • 1 pkg
    gelatin, unflavored
  • 1/4 c
    cold water
  • 4
    egg whites
  • 1/2 c
    sugar
  • 1/2 c
    whipping cream
  • chocolate curls, or 1 square chocolate, grated, for garnish
  • OPTIONAL
  • strawberries, fresh
  • EQUIPMENT
  • one 13 x 9-inch pan
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How To Make

  • 1
    Combine cookie crumbs and sugar.
  • 2
    Stir in butter.
  • 3
    Pat into bottom of a 13 X 9-inch pan.
  • 4
    Chill.
  • 5
    In a saucepan, scald milk.
  • 6
    In a small bowl, combine sugar and cornstarch.
  • 7
    In another bowl, beat egg yolks.
  • 8
    Slowly add milk, stirring constantly.
  • 9
    Return egg mixture to saucepan.
  • 10
    Stir in sugar and cornstarch mixture.
  • 11
    Cook, stirring all the time, until the custard coats the back of a spoon.
  • 12
    Place chocolate chips in a mixing bowl.
  • 13
    Add 1 1/2 cups hot custard.
  • 14
    Stir until chocolate is melted.
  • 15
    Add vanilla.
  • 16
    Pour chocolate custard into chilled crust.
  • 17
    Refrigerate.
  • 18
    Soften gelatin in cold water.
  • 19
    Add to remaining custard, stirring until dissolved.
  • 20
    Chill until thickened.
  • 21
    Beat egg whites and sugar until soft peaks form.
  • 22
    Fold in custard.
  • 23
    Pour over chocolate.
  • 24
    Chill until set.
  • 25
    Garnish with whipped cream, chocolate and strawberries.

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