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| Dobb's
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| Black
Bottom Pie 14 crisp gingersnaps 5 tablespoons butter, melted 2 cups milk, scalded 4 eggs, separated 1 cup sugar, divided 1 1/4 tablespoons cornstarch 2 squares semi-sweet chocolate, divided 1 teaspoon vanilla 1 tablespoon gelatin 4 tablespoon cold water 1/4 teaspoon cream of tartar 2 tablespoons rum (I use Kahlua instead) 1 cup whipped cream For crust: Crush gingersnaps into crumbs with rolling pin. Add melted butter. Pat evenly into a 9-inch pie pan. Bake 10 minutes in 300-degree oven. Cool. Scald milk. Separate eggs, saving whites for meringue. Beat yolks and add to scalded milk. Combine 1/2 cup sugar with cornstarch. Stir into scalded milk mixture and cook in double boiler over hot water, stirring occasionally, about 20 minutes, or until custard coats a spoon. Measure out 1 cup of custard, leaving rest over hot water. Melt 1-1/2 squares of chocolate and add to reserved cup of custard. Beat until well-blended. As custard begins to cool, add vanilla. Pour into crumb crust and chill. Dissolve gelatin in cold water and blend thoroughly. Add to remaining hot custard. Cool, but do not let it stiffen. Beat egg whites, remaining 1/2 cup sugar and cream of tartar into a meringue and fold into custard. Add rum. As soon as the chocolate layer has set, spread this custard over it. Chill again until pie sets. To serve, spread top of pie with whipped cream. Grate remaining 1/2 square of chocolate and sprinkle on pie. |
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