Black Bottom Pie

This pie has been on Maureen's Thanksgiving table for over 40 years. 

 

Ingredients:

1 1/3 cups graham cracker crumbs

4 Tablespoons butter, melted

1 (4 oz) bar German sweet chocolate

2 Tablespoons hot water

3 eggs, separated

1/2 cup sugar

3/4 cup of milk

1 envelop unflavored gelatin

1/4 cup cold water

2 Tablespoons rum 

1 cup heavy cream, whipped

2 Tablespoons sugar 

2 Tablespoons rum 

 

Directions:

For the crust, combine the graham cracker crumbs and melted butter in a 9" pie pan. Press into the pie pan to form a crust. 

Melt the chocolate and water in a small heavy saucepan over low heat. When melted, pour over the bottom of the graham cracker crust, spread to distribute evenly over the bottom. Set aside while the filling is made.

For the filling, combine the egg yolks, sugar and milk in the top of a double boiler and cook over boiling water till the mixture is thickened. Remove from the heat. Meanwhile, soften the gelatin in the cold water; heat over hot water to melt gelatin and add it to the custard mixture. Cool in refrigerator til the mixture starts to set. Add 2  tablespoons of rum and fold in the 3 egg whites which have been stiffly beaten. Pour into crust and chill for at least 1 hour prior to making the topping.

For the topping, 2 tablespoons of sugar and 2 tablespoons of rum into the whipped cream. Spread the topping over the filling. 

Keep chilled till ready to serve.