Black Bottom Pie with Ginger Crust
Black Bottom Pie with Ginger Crust recipe
Yield
12 servingsPrep
50 minCook
10 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bottom layer | |||
| 1 |
gingersnap crust
|
* | |
| 1 | tablespoon |
gelatin, unflavored
unflavored |
*
|
| 4 | tablespoons |
water
cold |
|
| 2 | cups |
milk
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | large |
egg yolks
beaten |
*
|
| 2 | ounces |
unsweetened chocolate
unsweetened, melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| Cream layer | |||
| 4 | large |
egg whites
|
*
|
| ⅛ | teaspoon |
cream of tartar
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
rum
|
|
| 1 | teaspoon |
sherry
|
|
| ¾ | cup |
heavy whipping cream
|
|
| 1 | tablespoon |
unsweetened chocolate
unsweetened, shave |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bottom layer | |||
| 1 | x |
gingersnap crust
|
* |
| 15 | ml |
gelatin, unflavored
unflavored |
*
|
| 6E+1 | ml |
water
cold |
|
| 473 | ml |
milk
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
|
|
| 4 | each |
egg yolks
beaten |
*
|
| 57.8 | ml/g |
unsweetened chocolate
unsweetened, melted |
|
| 5 | ml |
vanilla extract
|
|
| Cream layer | |||
| 4 | each |
egg whites
|
*
|
| 0.6 | ml |
cream of tartar
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
rum
|
|
| 5 | ml |
sherry
|
|
| 177 | ml |
heavy whipping cream
|
|
| 15 | ml |
unsweetened chocolate
unsweetened, shave |
|
Directions
Soften gelatin in cold water.
Scald milk in double boiler.
Mix sugar, cornstarch, and salt together, stir slowly into milk, and cook until think.
Add gradually to beaten egg yolks.
Return to double boiler and cook 3 minutes longer.
Stir in gelatin to dissolve.
Divide in half; add melted chocolate and vanilla to one half of the mixture to make chocolate layer.
Pour carefully into Gingersnap crust.
For cream layer, let remaining half of custard cool.
Beat egg whites until frothy; add cream of tartar; continue beating to a soft peak, and gradually add sugar.
Fold meringue into cooled custard; add flavorings.
Pour carefully over chocolate layer.
Chill in refirgerator until set.
When ready to serve, whip cream, spread on top of pie, and sprinkle with shaved chocolate.
