Black Bottom Pie
Black Bottom Pie is an impressive dinner. Made with 20 gingersnaps, rolled fine, 5 tbsp. melted butter, 2 c. milk, scalded, 4 well beaten egg yolks and 1 1/2 tbsp. cornstarch, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Mix gingersnaps with melted butter and press into a 9-inch pie plate.
Bake in 500Β° oven for 10 minutes.
Allow to cool.
Add egg yolks gradually to hot milk.
Combine cornstarch and 1/2 cup sugar and stir into the milk mixture.
Cool for 20 minutes, stirring constantly until it coats spoon.
Chill.
Remove and take out 1 cup of the mixture to which you add the bitter chocolate squares and beat well as it cools.
Add vanilla.
Pour this into the gingersnap crust and chill.
Dissolve gelatin in cold water and add to the remaining hot custard and cool.
Beat egg whites; when stiff, add 1/2 cup sugar and cream of tartar and bourbon.
Fold into the plain custard mixture and pour on top of the chocolate mixture.
Chill. Cover top of pie with whipping cream, whipped with shavings of bitter chocolate.
Serves 6 to 8 people.
π· Perfect Pairings
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