Black bottom pie #2
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Black bottom pie #2
Last updated 6/12/2012 1:09:00 AM. Recipe ID 35748. Report a problem with this recipe.
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      Title: Black bottom pie #2
 Categories: Pie
      Yield: 9 Servings
  1 1/2 c  Crushed cookies; by hand or
           -in food processor
           -(chocolate wafers; graham
           -crackers or ginger snaps)
      6 tb Butter; melted

      2 c  Milk
      4    Eggs; separated
    1/2 c  Sugar
      2 tb Cornstarch
      2 ts Vanilla
  1 1/2    Squares unsweetened
           -chocolate; melted
      1 tb Gelatin
      4 tb Cold water
    1/2 c  Sugar
    1/4 ts Cream of tartar
      2 tb Rum

      1 c  Whipping cream; whipped
      2 tb Powdered sugar
           Grated chocolate
  To prepare crust, mix cookie crumbs with butter and pat in bottom of
  an 8 inch square pan. Bake crust for 15 minutes at 350. To prepare
  filling, heat milk in double boiler. Combine egg yolks, 1/2 cup sugar
  and cornstarch. Add to hot milk. Cook 20 minutes. Add vanilla. Remove
  1 cup cooked custard, adding melted chocolate to it and cool. Pour
  into baked crust. To rest of custard add gelatin dissolved in cold
  water. Let cool but don't let thicken.  Beat egg whites until frothy.
  Continue beating until stiff peaks form while adding 1/2 cup sugar,
  cream of tartar and rum. Add to custard. Pour over chocolate layer
  and chill until set. Cover with whipped cream sweetened with powdered
  sugar. Sprinkle chocolate on top. Chill several hours.  Yield: 9
  (MRS. JAMES H., JR.)
  From , by the Little Rock (AR)
  Junior League.  Downloaded from Glen's MM Recipe Archive,

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Recipe ID 35748 (Apr 03, 2005)

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