Black Bottom Pie I Recipe - Allrecipes.com

Black Bottom Pie I

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"A 'more rum than most' Black Bottom Pie."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings

Directions

  1. Dissolve gelatin in cold water, and set aside.
  2. In a small saucepan, mix cornstarch, 3/4 cup sugar, milk, and egg yolks. Cook, stirring, until bubbly and thick. Remove from heat, and add vanilla. Divide mixture in half. Add chocolate chips to one half, and stir until melted and smooth. Pour into pastry shell. Chill.
  3. Stir gelatin mixture into the other half of the hot egg yolk mixture. Stir in rum. Chill until slightly thick.
  4. Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, and beat to stiff peaks. Fold into partially set gelatin/rum mixture. Chill until mix will mound, then spoon into pie shell on top of chocolate layer. Chill overnight.
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Reviews More Reviews

Nov 29, 2005

This pie started out pretty well- the bottom layer tasted delicious. Had problems with the top though: used dark rum for flavor and found that the darker rum color (along with the egg yolk mixture) looked extremely unappealing when folded into the egg white mixture. Ultimately I scraped the top layer off the pie and made a half batch of Chocolate Mousse I (off of this site) to use instead (the recipe uses rum). I topped the mousse layer with some fresh whipped cream and chocolate shavings. In the end, I had a beautiful and tasty Chocolate Rum Pie.

 

3 Ratings

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Nutrition

  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 60.6 g
  • 20%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 161 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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