Jamaica Me Crazy Black Bottom Pie |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A little Jamaican rum elevates the flavor of the pie to extra special and worth the fuss of the double boiler. The crust makes it tasty too. A favorite after a barbecue. Ingredients:
1 1/2 cups of crushed gingersnap cookies |
1/4 cup of butter melted |
1/2 teaspoon of ginger mixed with 1/4 cup of sugar |
1 env. of unflavored gelatin |
1/4 cup of cold water |
2 cups of whole milk, scalded |
1/2 cup of sugar |
4 teaspoons of cornstarch |
4 egg yolks, beaten till pale yellow |
1 1/2 squares of semi-sweet chocolate melted |
1/2 teaspoon of vanilla |
1 1/2 tablespoons of dark jamaican rum |
4 egg whites |
1/2 teaspoon of cream of tartar |
1/4 cup of sugar |
whipped cream |
shaved chocolate |
slivered candied ginger pieces |
Directions:
1. Prepare crust by mixing crumbs, sugar, ginger and butter. Mix well. Press into a nine inch baking dish. Bake at 350 for 10 minutes.
2. Soften gelatin in water. Combine sugar and cornstarch; slowly mix with egg yolks and milk. Cook in double boiler ever, not in, hot water about 20 minutes, stirring, until custard heavily coats a spoon.
3. Take out one cup of custard and add melted chocolate to it and beat well until blended and let it cool. Add vanilla; pour custard mixture into pie shell. Dissolve softened gelatin in remaining custard (be sure this part of the custard is hot) Let cool but do not let stiffen. Stir in rum, Beat egg whites until foamy; add cream of tartar; beat until stiff but not dry. Beat in sugar gradually 1 Tablespoon at a time, Fold egg whites into custard. Pour custard over chocolate layer and chill to set. Serve garnished with whipped cream and big shavings of chocolate and candied ginger.
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