Black Bottom "Angel Pie" Recipe

Name: Black Bottom "Angel Pie"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope Knox unflavored gelatine; 3/4 c. sugar; 1/8 tsp. salt; 3/4 c. milk; 1 egg yolk; 3 sq. unsweetened chocolate; 1 c. ice cold evaporated milk, whipped; 1 tsp. vanilla; 1 (9-inch) baked pie shell; whipped cream

Servings: persons

1 envelope Knox unflavored gelatine
3/4 c. sugar
1/8 tsp. salt
3/4 c. milk
1 egg yolk
3 sq. unsweetened chocolate
1 c. ice cold evaporated milk, whipped
1 tsp. vanilla
1 (9-inch) baked pie shell
whipped cream

1
Mix gelatine, sugar and salt thoroughly in a saucepan.
2
Beat egg yolk and milk together.
3
Add to gelatine mixture.
4
Add chocolate and cook over medium heat, stirring constantly, until chocolate is melted.
5
Do not boil.
6
Remove from heat and beat with rotary beater until smooth.
7
Place pan in a bowl of ice water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon. Fold in whipped evaporated milk and vanilla. Turn into a baked pie shell and chill until firm. Top with whipped cream. Serves 9.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 envelope Knox unflavored gelatine, 3/4 c. sugar, 1/8 tsp. salt, 3/4 c. milk, and more.

Yes, Black Bottom "Angel Pie" falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Bottom "Angel Pie"

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