Recipe by DEVINE
"Traditional pie with creamy chocolate and airy rum layers. This one is livened up by a walnut and graham cracker crust. You can use orange-flavored liqueur in place of the rum if you like. Lots of work, but it is very good. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe."
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finely chopped walnuts
graham cracker crumbs
egg yolks, beaten
semisweet chocolate chips
instant coffee granules
cream of tartar
My family really enjoyed this. It didn't last long. They wanted more. Next time I will make two.
This recipe sounded most like the pie my mother-in-law used to make for us. I made it, and it was spot-on and delicious! The thin chocolate layer on bottom was thick and rich, and the rum custard on top was light and soft, with a very delicate rum flavor. We always had ours on regular pie crust, not graham cracker crust, so that's what I made. We also never used whipped cream, just a few semi-sweet chocolate shavings on top of the rum layer. This pie is plenty decadent without cream or graham cracker crust. My favorite pie - Perfect! I am new to this site, but will try to upload two pictures of the pie as I made it.
* Percent Daily Values are based on a 2,000 calorie diet.
California Black Bottom Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 309
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