Black Bottom Pie

Baking Time: 10 minutes
Total Time: 40 minutes
Servings: 8 to 10

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

An old fashioned favorite!

Ingredients

    FILLING:

  • 1 1/2 cups cold milk
  • 1 envelope unflavored gelatin
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 4 eggs, separated (4 yolks, 4 whites)
  • 1 square unsweetened chocolate, melted
  • 1 teaspoon vanilla
  • 1 tablespoon rum or rum extract
  • 1/2 cup heavy cream

CRUMB CRUST:

  • 1 cup fine graham cracker crumbs
  • 1/4 cup WEM Wheat Germ
  • 1/3 cup melted butter
  • 1/3 cup sugar

Instructions

    CRUST:

  1. Preheat oven to 350 degrees.
  2. Mix together crust ingredients and press into 8 or 9 inch pie pan bottom and sides.
  3. Bake 8-10 minutes. Let cool.
  4. FILLING:

  5. In a saucepan, pour in milk and sprinkle in gelatin. Stir in sugar, salt and egg yolks. Beat to blend thoroughly.
  6. Cook over moderate heat, stirring until thickened. Do not let mixture boil!
  7. Remove from heat and pour 1/2 of mixture into a medium size bowl.
  8. Melt chocolate and stir in to 1/2 in saucepan. Add vanilla.
  9. Stir rum into bowl mixture.
  10. Chill until both mixtures mound when dropped from a spoon.
  11. In a medium bowl beat the egg whites with a whisk or electric mixer until stiff, but not dry.
  12. Fold half into the chocolate mixture and the other half into the rum mixture.
  13. Spread the chocolate mixture over the crumb crust.
  14. Spread the rum mixture over the chocolate mixture.
  15. Whip the cream until stiff and spread over all.
  16. Refrigerate until ready to serve.

Recipe Tips and Tricks

Chill the bowl you whip the cream in and it will set up quicker.

FacebookTwitterPinterestGoogle+Share
War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
See Restaurant Hours
Winter Hours: Jan. 2 - Feb 28 | Closed.
1-866-492-7324 | Contact