Black bottom pie #2

Yield: 9 Servings

Measure Ingredient
1½ cup Crushed cookies; by hand or in food processor (chocolate wafers; graham crackers or ginger snaps)
6 tablespoons Butter; melted
2 cups Milk
4 Eggs; separated
½ cup Sugar
2 tablespoons Cornstarch
2 teaspoons Vanilla
Squares unsweetened chocolate; melted
1 tablespoon Gelatin
4 tablespoons Cold water
½ cup Sugar
¼ teaspoon Cream of tartar
2 tablespoons Rum
1 cup Whipping cream; whipped
2 tablespoons Powdered sugar
Grated chocolate

CRUST

FILLING

TOPPING

To prepare crust, mix cookie crumbs with butter and pat in bottom of an 8 inch square pan. Bake crust for 15 minutes at 350ø. To prepare filling, heat milk in double boiler. Combine egg yolks, ½ 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 ½ 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 servings.

DIANE LARRISON

(MRS. JAMES H., JR.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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