Black Bottom Pie Recipe
Ingredients for crust;
3 cups cream-filled chocolate cookie crumbs
1/2 cup unsalted butter, melted
Step 1...place the cookie crumbs and melted butter in a large mixing bowl. Mix until well combined. Spread in a 8 or 9 inch pie dish. Press firmly on bottom and up the sides of dish.
Ingredients for filling;
1-1/2 tablespoons water
1 tablespoon cornstarch
1 cup white granulated sugar
3 cups whole milk
1/4 cup rum
1-1/2 tablespoons unflavored gelatin
6 large egg yolks
2-1/4 cups dark chocolate, chopped
1 cup heavy cream
3 tablespoons confectioners sugar
chocolate syrup, chocolate curls or grated chocolate for garnish, optional
Step 1...In a small bowl, combine the 1/4 cup rum, 1-1/2 tablespoons water and gelatin. Stir until gelatin is dissolved. Set aside.
Step 2...Combine the 1 tablespoon cornstarch, 6 egg yolks, 3 cups milk and granulated sugar in a large saucepan. Cook over medium heat until thick, about 15 minutes, stirring often. Add the gelatin mixture and blend well.
Step 3...Place the 2-1/4 cups chopped chocolate in a large mixing bowl, and add 3 cups of the hot custard you made in step 2. When the chocolate is melted stir to blend well and pour into pie crust. Set aside to cool to room temperature.
Step 4...Fill a large mixing bowl about half full of ice and cover with cold water. Place the pot with the remaining custard on the ice bath to chill. Should take 5 to 8 minutes. Remove from ice bath.
Step 5...In a large mixing bowl, whip the 1 cup heavy cream with an electric mixer set on high-speed until soft peaks form. Add the 3 tablespoons confectioners sugar, continue to beat until soft peaks form.
Step 6...Fold the whipped cream into the chilled custard, combine well and pour this mixture over the chocolate layer and refrigerate for at least 3 hours, even better if chilled overnight.
Step 7...Garnish with chocolate.