Mercy Farm Black Bottom Pie Recipe

Name: Mercy Farm Black Bottom Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Sugar, Divided; 1/4 cups Cornstarch; 1/4 teaspoons Salt; 2 cups Whole Milk; 4 whole Eggs, Separated; 1 ounce, weight Semi-sweet Chocolate; 1 ounce, weight Milk Chocolate; 4 Tablespoons Toasted Slivered Almonds; 1 Tablespoon Gelatin; 1/4 cups Cold Water; 2 Tablespoons Light Rum (or 1/2 Teaspoon Of Rum Extract); 1/2 teaspoons Pure Vanilla Extract; 1/4 teaspoons Cream Of Tartar; 1 whole Pre-baked Pie Crust, 9 Inch; 1-1/2 cup Sweetened Whipped Cream; 1/4 cups Toasted Slivered Almonds; 1/4 cups Chocolate Shavings

Servings: persons

1 cup Sugar, Divided
1/4 cups Cornstarch
1/4 teaspoons Salt
2 cups Whole Milk
4 whole Eggs, Separated
1 ounce, weight Semi-sweet Chocolate
1 ounce, weight Milk Chocolate
4 Tablespoons Toasted Slivered Almonds
1 Tablespoon Gelatin
1/4 cups Cold Water
2 Tablespoons Light Rum (or 1/2 Teaspoon Of Rum Extract)
1/2 teaspoons Pure Vanilla Extract
1/4 teaspoons Cream Of Tartar
1 whole Pre-baked Pie Crust, 9 Inch
1-1/2 cup Sweetened Whipped Cream
1/4 cups Toasted Slivered Almonds
1/4 cups Chocolate Shavings

1
Custard:
2
Mix 1/2 cup sugar, the cornstarch and the salt together in a 1 or 2 quart pot. Add the milk and egg yolks and blend well with a wire whip. Cook over medium heat just till it comes to a boil (don't overcook), stirring constantly. Remove from heat.
3
Chocolate layer:
4
Pour 1 cup of the hot custard into a separate bowl. Add the chocolates and the toasted almonds to that bowl. Mix well until chocolate is melted, and spread into the pre-baked pie crust with a spatula. Allow to cool.
5
Chiffon layer:
6
Add the gelatin to the cold water in a small bowl and allow to soften (takes a couple of minutes). I usually do this while the custard is cooking. Once the gelatin has bloomed, stir it into the remaining hot custard. Add the rum and the vanilla. Place in the refrigerator just until cool and slightly thickened. Stir occasionally. (Don't let it set too long, it will get rubbery and be difficult to work with.) Once the custard has cooled, remove from refrigerator. Whip the egg whites and cream of tartar in a squeaky-clean bowl till soft peaks form. Slowly add the remaining 1/2 cup sugar, till egg whites hold a stiff peak but are not dry. Add the cooled custard to the egg whites and gently blend. Pour over the chocolate layer in the pie crust. Cover with plastic wrap and refrigerate until set/firm (at least 2-3 hours).
7
Garnish with sweetened whipped cream, toasted almonds and shaved chocolate.
8
Note: if you like dark chocolate, you may use a combination of semi-sweet and bittersweet chocolate in place of the milk chocolate.

828

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 cup Sugar, Divided, 1/4 cups Cornstarch, 1/4 teaspoons Salt, 2 cups Whole Milk, and more.

Yes, Mercy Farm Black Bottom 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.

Mercy Farm Black Bottom Pie

How did you like this recipe?

Frequently Asked Questions