Black Bottom Pie – Better Homes and Gardens
1 envelope unflavoured gelatin
1 cup sugar
1 tablespoon cornstarch
2 cups milk
4 slightly beaten egg yolks
1 teaspoon vanilla
6 oz semisweet chocolate chips
Baked Pastry Shell
2 tablespoons rum
4 egg whites
Soften gelatine in ¼ cup cold water; set aside. In a saucepan combine ½ cup of the sugar and the cornstarch. Stir in milk and egg yolks. Cook and stir till bubbly. Cook and stir 2 minutes more. Remove from heat; stir in vanilla. Divide mixture in half. Add chocolate to one portion, stirring till melted. Pour into the pastry shell. Chill. Stir softened gelatin into remaining hot mixture till gelatine dissolves. Stir in rum. Chill to the consistency of corn syrup, stirring occasionally. Remove from refrigerator (gelatine mixture will continue to set.) Immediately beat egg whites till soft peaks form. Gradually add remaining sugar, beating till stiff peaks form. When gelatine is partially set (consistency of unbeaten egg whites), fold in stiff-beaten whites. Chill till mixture mounds when spooned. Spoon into shell. Chill 8 hours or till set
Note : Not bad.....a little different texture. Not sure if I liked the top or not. Taste wasn’t too strong. It’s ok. Nancy's extra topping... :)
I didn't really care for this pie. The top was a combination of meringue and thick custard/cream pie base. I thought the combination would be good. Not so much. The black bottom comes from the chocolate on the bottom layer covered by a lighter texture on top. It looked interesting and was fun to make. Different than may of the others, but not as tasty. Hopefully tomorrow brings something better.
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