Black Bottom Pie (Gingersnap Crust) Recipe

Name: Black Bottom Pie (Gingersnap Crust)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for pie; 1 (2 1/2 ounce) unflavored gelatin; 1 3/4 cups milk; 4 eggs, separated; 1 cup sugar; 1/2 teaspoon salt; 4 teaspoons cornstarch; 2 (2 ounce) unsweetened chocolate squares; 1 teaspoon vanilla extract; 3 tablespoons rum or 1 1/2 teaspoons rum flavoring; 1 cup whipping cream, whipped; 2 tablespoons powdered sugar; for crust; 1 1/4 cups gingersnap crumbs, finely crushed; 1/4 cup butter, melted

Servings: persons

for pie
1 (2 1/2 ounce) unflavored gelatin
1 3/4 cups milk
4 eggs, separated
1 cup sugar
1/2 teaspoon salt
4 teaspoons cornstarch
2 (2 ounce) unsweetened chocolate squares
1 teaspoon vanilla extract
3 tablespoons rum or 1 1/2 teaspoons rum flavoring
1 cup whipping cream, whipped
2 tablespoons powdered sugar
for crust
1 1/4 cups gingersnap crumbs, finely crushed
1/4 cup butter, melted

1
MAKE CRUST:
2
Thoroughly blend the gingersnap crumbs and melted butter. Press on bottom and sides of 9-in pie pan with back of tablespoon. Bake at 350u00b0 about 10 minutes. Do not over brown. Cool before filling.
3
MAKE FILLING:
4
Soften gelatin in 1/4 cup of the milk. Scald remaining milk in top of double boiler over boiling water.
5
Beat egg yolks. Blend in 1/2 cup of the sugar, salt and cornstarch. Add remaining milk slowly, stirring constantly.
6
Return to double boiler and cook over simmering water, stirring constantly, until custard coats spoon. Remove from heat. Set aside 1/2 cup custard.
7
Add gelatin to remainder and stir until dissolved. Chill.
8
Melt 1 1/2 squares of the chocolate. Blend in reserved 1/2 cup custard and vanilla. Pour into crust. Spread evenly. Chill.
9
When remaining custard begins to set, blend in rum. Beat egg whites until stiff. Gradually beat in remaining sugar. Fold in custard. Spread over chocolate mixture in pie plate.
10
Combine whipped cream and powdered sugar. Spread some over custard. Use a pastry tube with star tip and pipe rest around edges. Shave remaining chocolate over top.
11
Chill 4-6 hours.

1094

kcal

Calories

Fat

114

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 15 ingredients. The key ingredients include: for pie, 1 (2 1/2 ounce) unflavored gelatin, 1 3/4 cups milk, 4 eggs, separated, and more.

Yes, Black Bottom Pie (Gingersnap Crust) 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 Pie (Gingersnap Crust)

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