Post by chief_cook2 on Apr 28, 2007 15:53:46 GMT -6
Black Bottom Pie
1/2 cup sugar
1 TBSP cornstarch
2 cups milk, scalded
4 beaten egg yolks
1 tsp. vanilla
1 cup semisweet chocolate chips
1 (9-inch) baked pie shell
1 envelope (1 TBSP) unflavored gelatin
1/4 cup cold water
1/2 tsp. rum extract OR 2 TBSP light rum
4 egg whites
1/2 cup sugar
Cool Whip
In a small bowl, combine 1/2 cup sugar and the cornstarch. Slowly add scalded milk to the egg yolks. Stir in sugar mixture.Put all of this mixture into a saucepan. Cook and stir over medium heat till custard thickens and coats a spoon. Remove from heat; add vanilla. Put 1 cup of the custard into a bowl and add the chocolate and stir until melted. Pour into pastry shell; chill.
Meanwhile, soften gelatin in cold water; add to remaining hot custard. Stir until dissolved. Stir in rum extract (or light rum). Chill till slightly thickened. Beat egg whites till soft peaks form. Gradually add 1/2 cup sugar; beat until stiff peaks form. Fold in custard-gelatin mixture. Chill if necessary until mixture mounds. Pile over chocolate layer; chill till set. Top with whipped topping .
Black Bottom Pie
1/2 cup sugar
1 TBSP cornstarch
2 cups milk, scalded
4 beaten egg yolks
1 tsp. vanilla
1 cup semisweet chocolate chips
1 (9-inch) baked pie shell
1 envelope (1 TBSP) unflavored gelatin
1/4 cup cold water
1/2 tsp. rum extract OR 2 TBSP light rum
4 egg whites
1/2 cup sugar
Cool Whip
In a small bowl, combine 1/2 cup sugar and the cornstarch. Slowly add scalded milk to the egg yolks. Stir in sugar mixture.Put all of this mixture into a saucepan. Cook and stir over medium heat till custard thickens and coats a spoon. Remove from heat; add vanilla. Put 1 cup of the custard into a bowl and add the chocolate and stir until melted. Pour into pastry shell; chill.
Meanwhile, soften gelatin in cold water; add to remaining hot custard. Stir until dissolved. Stir in rum extract (or light rum). Chill till slightly thickened. Beat egg whites till soft peaks form. Gradually add 1/2 cup sugar; beat until stiff peaks form. Fold in custard-gelatin mixture. Chill if necessary until mixture mounds. Pile over chocolate layer; chill till set. Top with whipped topping .
1/2 cup sugar
1 TBSP cornstarch
2 cups milk, scalded
4 beaten egg yolks
1 tsp. vanilla
1 cup semisweet chocolate chips
1 (9-inch) baked pie shell
1 envelope (1 TBSP) unflavored gelatin
1/4 cup cold water
1/2 tsp. rum extract OR 2 TBSP light rum
4 egg whites
1/2 cup sugar
Cool Whip
In a small bowl, combine 1/2 cup sugar and the cornstarch. Slowly add scalded milk to the egg yolks. Stir in sugar mixture.Put all of this mixture into a saucepan. Cook and stir over medium heat till custard thickens and coats a spoon. Remove from heat; add vanilla. Put 1 cup of the custard into a bowl and add the chocolate and stir until melted. Pour into pastry shell; chill.
Meanwhile, soften gelatin in cold water; add to remaining hot custard. Stir until dissolved. Stir in rum extract (or light rum). Chill till slightly thickened. Beat egg whites till soft peaks form. Gradually add 1/2 cup sugar; beat until stiff peaks form. Fold in custard-gelatin mixture. Chill if necessary until mixture mounds. Pile over chocolate layer; chill till set. Top with whipped topping .
Black Bottom Pie
1/2 cup sugar
1 TBSP cornstarch
2 cups milk, scalded
4 beaten egg yolks
1 tsp. vanilla
1 cup semisweet chocolate chips
1 (9-inch) baked pie shell
1 envelope (1 TBSP) unflavored gelatin
1/4 cup cold water
1/2 tsp. rum extract OR 2 TBSP light rum
4 egg whites
1/2 cup sugar
Cool Whip
In a small bowl, combine 1/2 cup sugar and the cornstarch. Slowly add scalded milk to the egg yolks. Stir in sugar mixture.Put all of this mixture into a saucepan. Cook and stir over medium heat till custard thickens and coats a spoon. Remove from heat; add vanilla. Put 1 cup of the custard into a bowl and add the chocolate and stir until melted. Pour into pastry shell; chill.
Meanwhile, soften gelatin in cold water; add to remaining hot custard. Stir until dissolved. Stir in rum extract (or light rum). Chill till slightly thickened. Beat egg whites till soft peaks form. Gradually add 1/2 cup sugar; beat until stiff peaks form. Fold in custard-gelatin mixture. Chill if necessary until mixture mounds. Pile over chocolate layer; chill till set. Top with whipped topping .