Chocolate Bottom Pie
Ingredients
1 (9-inch) baked crumb crust
1/2 c. sugar
1/3 c. unsweetened cocoa
1/4 c. butter
1 env. unflavored gelatin
1/4 c. cold water
1/2 c. sugar
1/4 c. cornstarch
2 c. milk
4 eggs, separated
1 tsp. vanilla
1/2 c. sugar
Grated chocolate
Combine 1/2 cup sugar, the cocoa and butter in medium bowl; set aside.
Combine gelatin and cold water in small bowl; place bowl in pan of simmering water to dissolve gelatin.
Combine 1/2 cup sugar, cornstarch, milk and egg yolks in medium saucepan.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; measure 1 1/2 cups of the custard and blend into cocoa-sugar mixture.
Add vanilla and pour into cooled crust; chill until set.
Combine dissolved gelatin with remaining custard; add rum and set aside.
Beat egg whites until foamy; gradually add 1/2 cup sugar and beat until stiff peaks form. Fold gelatin-custard mixture into beaten egg whites. Chill 15 minutes or until partially set.
Spoon over chocolate custard in prepared crust. Chill until set.
Garnish with grated chocolate before serving.
Pairs Well With
Notes
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