Black Bottom Pie Recipe

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Servings: 9

Ingredients

Cost per serving $0.46 view details

1Â 1/2 c. Crushed cookies, by hand or possibly in food processor (chocolate wafers, graham crackers or possibly ginger snaps)
6 Tbsp. Butter, melted
2 c. Lowfat milk
4 x Large eggs, separated
1/2 c. Sugar
2 Tbsp. Cornstarch
2 tsp Vanilla
1Â 1/2 sqr unsweetened chocolate, melted
1 Tbsp. Gelatin
4 Tbsp. Cool water
1/2 c. Sugar
1/4 tsp Cream of tartar
2 Tbsp. Rum
1 c. Whipping cream, whipped
2 Tbsp. Powdered sugar
Â Â Grated chocolate

To prepare crust, mix cookie crumbs with butter and pat in bottom of an 8 inch square pan. Bake crust for 15 min at 350 . To prepare filling, heat lowfat milk in double boiler. Combine egg yolks, 1/2 c. sugar and cornstarch. Add in to warm lowfat milk. Cook 20 min. Add in vanilla. Remove 1 c. cooked custard, adding melted chocolate to it and cold. Pour into baked crust. To rest of custard add in gelatin dissolved in cool water. Let cold but do not let thicken. Beat egg whites till frothy. Continue beating till stiff peaks form while adding 1/2 c. sugar, cream of tartar and rum. Add in to custard. Pour over chocolate layer and refrigeratetill set. Cover with whipped cream sweetened with powdered sugar. Sprinkle chocolate on top.
Refrigerateseveral hrs.
Yield: 9 servings.
DIANE LARRISON