Black bottom pie dgsv43a

 
                          BLACK BOTTOM PIE DGSV43A
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies                             Desserts
                 Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----HELEN CORBITT-----
                         -----BOTTON LAYER-----
    1                    Gingersnap crust
    1      tablespoon    Unflavored gelatin
    4      tablespoons   Cold water
    2      cups          Milk
      1/2  cup           Sugar
    1      tablespoon    Cornstarch
      1/4  teaspoon      Salt
    4                    Egg yolks -- beaten
    2      ounces        Unsweetened chocolate -- melt
    1      teaspoon      Vanilla
                         -----CREAM LAYER-----
    4                    Egg whites
      1/8  teaspoon      Cream of tartar
      1/2  cup           Sugar
    1      tablespoon    Rum
    1      teaspoon      Sherry
      3/4  cup           Heavy cream
    1      tablespoon    Unsweetened chocolate -- shave
 
 1. Soften gelatin in cold water. Scald milk in double boiler. Mix sugar,
cornstarch, and salt together, stir slowly into milk, and cook until think. Add
gradually to beaten egg yolks. Return to double boiler and cook 3 minutes
longer. Stir in gelatin to dissolve. Divide in half; add melted chocolate and
vanilla to one half of the mixture to make chocolate layer. Pour carefully into
Gingersnap crust.2. For cream layer, let reamining half of custard cool. Beat
egg whites until frothy; add cream of tartar; continue beating to a soft peak.,
and gradually add sugar. Fold meringue into cooled custard; add flavorings.
Pour carefully over chocolate layer. Chill in refirgerator until set. When
ready to serve, whip cream, spread on top of pie, and sprinkle with shaved
chocolate.
 
                    - - - - - - - - - - - - - - - - - -