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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Chocolate Wafer-Crumb Crust (favorite recipe)
1 tsp unflavored gelatin
2 tbsp cold water
11/2 cups milk
3/4 cup sugar
4 large egg yolks
2 (2 oz) squares unsweetened chocolate, melted
1/2 tsp vanilla extract
2 tsp dark rum or 1 tsp vanilla extract
2 cups heavy or whipping cream
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. 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, or temperature on thermometer reaches about 160F; do not boil, or 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 occasionally.
In mixing bowl, 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.
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BLACK BOTTOM PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Chocolate Wafer-Crumb Crust (favorite recipe)
1 tsp unflavored gelatin
2 tbsp cold water
11/2 cups milk
3/4 cup sugar
4 large egg yolks
2 (2 oz) squares unsweetened chocolate, melted
1/2 tsp vanilla extract
2 tsp dark rum or 1 tsp vanilla extract
2 cups heavy or whipping cream
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. 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, or temperature on thermometer reaches about 160F; do not boil, or 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 occasionally.
In mixing bowl, 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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