Mrs. Phillips' Black Bottom Pie |
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Prep Time: 300 Minutes Cook Time: 15 Minutes |
Ready In: 315 Minutes Servings: 12 |
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This pie is a Thanksgiving MUST in our family. The recipe is a bit fiddly, but well worth the effort. Ingredients:
1/2 cup butter |
2 tablespoons sugar |
1 cup all-purpose flour |
1 (1/4 ounce) envelope unflavored gelatin |
1/4 cup rum |
1/2 cup sugar |
1/2 teaspoon salt |
1/4 cup cornstarch |
2 cups milk |
4 egg yolks, beaten |
2 cups chocolate chips |
1 teaspoon vanilla extract |
4 egg whites |
1/2 teaspoon cream of tartar |
1/2 cup sugar |
Directions:
1. Combine the first 3 ingredients (butter, sugar, flour) until the dough forms coarse crumbs.
2. Press the mixture into a large pie pan - 10 inches works best.
3. Bake at 375 degrees F for 12-15 minutes, or until golden brown.
4. Allow to cool completely.
5. Combine the gelatin and rum in a heatproof cup. Place the cup in a pan of simmering water. Leave to simmer while preparing the rest of the filling.
6. Pour the chocolate chips into a large heatproof bowl. Set aside.
7. Add 1/2 cup sugar, the salt and cornstarch into a large saucepan.
8. Gradually add the milk while cooking over low heat - stirring constantly. This takes quite a long time and cannot be hurried - otherwise lumps will form.
9. When the mixture is thickened, remove pan from heat and add egg yolks. Stir thoroughly.
10. Return pan to heat and cook through for 2 minutes.
11. Remove from heat again. Scoop out 1 1/2 cups of the heated and thickened custard and add to the chocolate chips. Stir until the chips are completely melted.
12. Mix in the vanilla extract.
13. Pour the chocolate mixture into the cooled pie shell. Chill thoroughly.
14. While the chocolate layer of the pie is cooling, beat the egg whites with the cream of tartar until frothy.
15. Gradually add the remaining 1/2 cup sugar. Beat until stiff peaks form. Set aside.
16. Remove the gelatin-rum mixture from simmering water. Add to the saucepan containing the remaining custard. Stir thoroughly.
17. Fold this mixture carefully into the egg whites. Chill for 15 minutes.
18. Pour this chilled mixture over the pie completely covering the chocolate layer.
19. Chill for several hours before serving.
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