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BLACK BOTTOM PIE 1 envelope unflavored gelatin 1/4 c. cold water 4 eggs, separated 1/4 c. sugar 1/8 tsp. salt 2 c. milk, scalded 1 1/2 sq. unsweetened chocolate, melted 1/2 tsp. vanilla 1 tsp. rum extract or 1 Tbsp. rum 1/2 c. sugar 1/4 tsp. cream of tartar 1 (9-inch) graham cracker crust Soften gelatin in cold water. Combine slightly beaten egg yolks, 1/2 cup sugar and salt. Gradually stir in hot milk. Cook over hot water until mixture coats spoon, stirring con- stantly. Remove from heat. Measure 1 cup custard. Add chocolate mixture and vanilla. Beat well. Pour into crust; chill. To remaining custard, add gelatin and rum. Stir to dissolve gelatin. Cool, but do not chill. Beat egg whites with cream of tartar until stiff. Gradually beat in 1/2 cup of sugar. Fold into cool custard. Pour over chocolate layer. Chill thoroughly. Just before serving, top with sweetened whipped cream and sprinkle with shaved chocolate. This is Bud's absolute favorite. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |