| Welcome to Campfire Soapbox. We hope you enjoy your visit. You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free. Join our community! If you're already a member please log in to your account to access all of our features: |
| Black Bottom Pie; Heather | |
|---|---|
| Tweet Topic Started: Apr 4 2006, 05:03 PM (228 Views) | |
| Heather | Apr 4 2006, 05:03 PM Post #1 |
|
Member
|
BLACK BOTTOM PIE 1 deep 9-inch crumb crust, ready to fill 1 TB plain gelatin 1/4 cup cold water Soak the gelatin in the cold water. Scald: 2 cups whole milk Combine in a small bowl: 1/2 cup sugar 4 teaspoons cornstarch Beat until light: 4 egg yolks Into the egg yolks, gradually whisk the scalded milk, then the combined sugar and cornstarch. Cook these ingredients over very hot water, stirring constantly, until the mixture will heavily coat a spoon. Take out one cupful of the hot custard and add to it: 1 1/2 ounces melted bitter chocolate. Beat until well blended and let cool. Pour the chocolate custard into the pie shell. Meanwhile, beat the softened gelatin into the remaining custard while it is still hot and stir until it is dissolved. Let it cool but not until it stiffens. When it is cool, stir in: 1 tablespoon rum (or more, to taste) 1/4 teaspoon vanilla Beat until stiff: 3 egg whites 1/4 teaspoon salt Fold the whites into the cooled custard and pour it into the pie shell. Chill it until it sets. Cover with stiffly whipped cream: 1 cup heavy cream 2 TB confectioner's sugar a few drops vanilla |
![]() |
|
| « Previous Topic · Pies and Pastries · Next Topic » |






2:31 AM Jul 11