KitchenMagician's Recipe

CREAM PIE - BLACK BOTTOM

Category: Cream, Custard & Nut Pies

Makes 6 servings.

1 1/4 c. chocolate wafer crumbs
4 T. butter, melted
1 T. granulated sugar

Filling

1 tsp. unflavored gelatin
2 tablespoons cold water
1 1/2 c. milk
3/4 c. sugar
4 egg yolks
2 1-oz. squares unsweetened chocolate, melted
1/2 tsp. vanilla extract
2 tsp. dark rum
2 c. whipping cream

Preheat oven to 375F.
In 9-inch pie plate, with fork, mix crumbs, butter and 1 tablespoon sugar until crumbs are evenly moistened.
Press mixture firmly onto bottom and against side of pie plate, making small rim.
Bake at 375F for 10 minutes. Cool on wire rack before filling.
In cup, evenly sprinkle gelatin over cold water; let stand 2 minutes to soften gelatin slightly.
Meanwhile, in 2-quart saucepan, combine milk and 1/2 cup sugar; cook over medium heat, stirring, until bubbles form around edge.
In small bowl, with wire whisk, lightly beat egg yolks.
Beat 1/2 cup hot milk mixture into egg yolks.
Slowly pour egg yolk mixture back into milk mixture, whisking rapidly to prevent curdling.
Cook over low heat, stirring constantly, until mixture has thickened slightly and coats back of spoon, about 10 minutes; do not boil, or the mixture will curdle.
Transfer 1 cup milk mixture to small bowl. Stir in melted chocolate and vanilla until blended.
Pour into cooled crust; refrigerate.
Over low heat, add softened gelatin to remaining milk mixture in saucepan; stir until gelatin has completely dissolved.
Remove from heat; stir in rum. Cool to room temperature, stirring the mixture occasionally.
In bowl, with mixer at medium speed, beat cream with remaining 1/4 cup sugar until stiff peaks form when beaters are lifted.
Whisk half of whipped cream into cooled gelatin mixture. Refrigerate remaining whipped cream.
Spread gelatin-cream mixture over chocolate layer. Cover; refrigerate until firm, about 3 hours.
To serve, mound remaining whipped cream over filling. Top with chocolate curls.