Black Bottom Pie
As Served By: Gaines Ridge Dinner Club, Camden | Yield: 8 servings
1 ¼ cups Gingersnap crumbs
12 tablespoons Oleo
1 envelope gelatin
¾ cup sugar
1 heaping tablespoon cornstarch
2 cups milk
4 egg yolks
A little more than 1 ½ squares Baker’s unsweetened chocolate
¼ cup quality bourbon or rum
4 egg whites
1 cup heavy cream
1 heaping tablespoon sugar
Baker’s unsweetened chocolate
Preheat oven to 350 degrees. Combine gingersnap crumbs with oleo, press into pie plate and bake for 12-15 minutes.
Dissolve envelope of gelatin into a cup of tap water; set aside. Combine â…” cup sugar with cornstarch. Scald milk and temper it with egg yolks; mix in the sugar/cornstarch and stir into a custard so it coats the spoon. Place chocolate into a measuring cup. Pour hot custard in the measuring cup with chocolate squares until it reaches ¾ cup and stir to combine. Spread the chocolate custard mixture over the crust to make the pie’s black bottom. Pour the dissolved gelatin into the remaining custard and cool to room temperature (about 30 minutes). Once cooled, stir in ¼ cup of bourbon or rum. Beat egg whites and fold into custard to make the chiffon. Spread over the chocolate layer and chill at least 2 hours.
Whip heavy cream with 1 heaping tablespoon of sugar and spread over the chiffon. Grate chocolate on top and chill another hour or so until ready to serve.
This recipe was provided to Alabama Food by the professional chef or restaurant identified above. Alabama Food staff has not tested this recipe and cannot make any representation as to the results.