Black Bottom Pie Recipe

Crust:
1 1/2 C. gingersnap crumbs

1/4 C. melted butter


Filling:
1 1/2 t. gelatin

1/4 C. cold water

6 oz. bittersweet or semisweet chocolate, chopped, or 1 cup semisweet chocolate chips

1 C. sugar, divided use

4 t. cornstarch

2 C. half and half, or 1 C. milk and 1 C. heavy cream

4 egg yolks

2 1/2 t. vanilla extract, divided use

2 T. rum

3 egg whites

1/4 t. cream of tartar

1 C. heavy whipping cream

Grated bittersweet or semisweet chocolate, about 1 oz.

Make the Crust: Preheat oven to 350 degrees.

Combine gingersnap crumbs and melted butter until all crumbs are moistened. Evenly press into a large 9-inch pie plate. Bake 10 minutes; remove and set aside.

Make the Filling: Dissolve gelatin in cold water. Let stand 5 minutes. Place chocolate in a bowl and set aside.

Whisk 1/3 cup of the sugar with the cornstarch in a heavy saucepan. Gradually whisk in the 2 cups half and half. Vigorously whisk in the egg yolks. Cook over low to medium heat, stirring constantly with a wooden spoon or rubber spatula, for 3 to 5 minutes.

Remove custard from heat and pour 1 cup of it over the chocolate. Vigorously stir chocolate mixture until chocolate melts and mixture becomes smooth. Spread chocolate mixture over bottom of crust and refrigerate.

Add gelatin mixture to remaining custard mixture in pan and stir 30 seconds to dissolve gelatin.

To the custard in the pan, add 2 teaspoons of the vanilla and all the rum.

Using an electric mixer, beat the egg whites and cream of tartar until soft peaks form. Add 1/3 cup plus 1 tablespoon of the sugar and beat until peaks are stiff and glossy.

Gently fold beaten whites into rum custard with a spatula. Spoon mixture over the chocolate layer. Cover and chill at least 3 hours.

Just before serving, whip heavy whipping cream with remaining sugar (about 1/4 cup) and remaining 1/2 teaspoon vanilla until stiff peaks form.

Spread whipped cream over top of chilled pie and sprinkle with grated chocolate.

Makes 1 pie.