Recipe by Saundra
"This pie's rich chocolaty layer and its airy rum cream layer are supported by a spicy gingersnap crust. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."
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1 3/4 teaspoons
egg yolks, beaten
1 1/2 (1 ounce) squares
cream of tartar
grated semisweet chocolate
This is without a doubt the BEST black bottom pie I have ever made or had! The only problem is that I didn't make two - one just goes too fast!!
This pie is so good. My son-in-law loves this pie. It only gets baked when I go to visit.
This was the first time I've made Black Bottom Pie of any sort but am a fairly accomplished baker so I was very much looking forward to making and tasting this recipe. Of the recipes I saw this one had the most "real" ingredients, meaning it didn't use pudding mix or anything silly like that which is why I chose it.
I followed the recipe exactly and it turned out as I expected - it looked beautiful. I served it for Christmas dessert and it was such a disappointment. It was ok at best - don't get me wrong, it wasn't bad, it just wasn't anything more than mediocre and for the amount of time and steps it took, it definitely wasn't worth it.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bottom Pie IV
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 296
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