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    Black Bottom Pie

    Source of Recipe


    List of Ingredients

    9 inch baked pie shell
    1/2 cup sugar
    2 tablespoons cornstarch
    1/2 teaspoon salt
    2 cups milk
    2 eggs -- separated
    2 teaspoons unflavored gelatin
    3 tablespoons cold water
    2 tablespoons rum -- or 2 teaspoons rum extract
    1 ounce unsweetened chocolate -- melted and cooled
    1/4 teaspoon cream of tartar
    1/3 cup sugar


    Bake pie shell. Stir together 1/2 cup sugar, the cornstarch and salt in
    saucepan. Blend milk and egg yolks; stir into sugar mixture. Cook over
    medium heat, stirring constantly, just until mixture boils. Reserve 1 cup of
    the custard mixture; set aside.

    Soften gelatin in cold water; stir into remaining hot custard mixture. Stir
    in rum. Place pan in bowl of ice water or chill in refrigerator, stirring
    occasionally until mixture mounds slightly when dropped from spoon. Combine
    chocolate and the reserved custard mixture. Pour into a baked pie shell.

    Beat egg whites and cream of tartar until foamy. Beat in 1/3 cup sugar, 1
    tablespoon at a time; continue beating until stiff and glossy. Do not
    underbeat. Fold remaining custard mixture into meringue. Spread on chocolate
    mixture. Chill at least 3 hours or until set. If desired, garnish with
    whipped cream; sprinkle with shaved chocolate. Serves 8.




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