Black Bottom Chocolaterum Custard Pie 1952 Recipes

BLACK-BOTTOM CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 375 degrees F.
• In food processor, pulse wafers into very fine crumbs. (You should have 1 1/4 cups.) In medium bowl, melt 4 tablespoons butter; add crumbs and 1 tablespoon sugar. Stir until moistened. Firmly press mixture into bottom and up side of 9-inch pie plate.
• Bake 10 to 12 minutes or until set. Cool on wire rack.
• In heavy 3-quart saucepan, whisk cornstarch, salt, and 1 cup sugar. While whisking, gradually add milk. Cook on medium-high 7 to 8 minutes or until boiling and thickened, whisking constantly. Remove from heat.
• In large bowl, whisk egg yolks until blended. Whisk in hot milk mixture in steady stream. Return mixture to saucepan and cook on medium 4 to 6 minutes or until mixture boils and thickens, stirring constantly. Remove from heat and add chocolate. Stir until melted, then stir in remaining 2 tablespoons butter until melted. Stir in rum, if using.
• Pour mixture into cooled pie crust and spread evenly. Press sheet of plastic wrap directly against surface. Refrigerate at least 4 hours or up to overnight, or until cold and stiff.
• When ready to serve, beat cream until thickened. While beating, gradually add remaining 2 tablespoons sugar. Beat until soft peaks form. Dollop over pie. Garnish with chocolate curls if desired.

BLACK BOTTOM CHOCOLATE/RUM CUSTARD PIE 1952

Steps:

• 1. GRAHAM CRACKER CRUST: Combine all 4 crust ingredients and press into 8 or 9 inch pie plate
• 2. MAKE CUSTARD: Stir the scaled milk slowly into the beaten eggs then stir in the sugar mixture and cook in double boiler over hot water stirring occasionally for about 20 minutes or until custard coats the spoon
• 3. REMOVE one cup of hot custard and set aside for the top layer
• 4. To remaining hot custard still in the pan add 1 1/2 squares of dark baking chocolate (can use sweetened or milk chocolate if prefer) -- beat until well blended, then let cool
• 5. Add 1/2 tsp vanilla and pour choc custard into the pie shell
• 6. SECOND OR TOP LAYER OF CUSTARD: add dissolved gelatine to 1C of plain custard that was set aside before -- then add 1T of rum extract and mix well
• 7. In a separate bowl, beat the egg whites until stiff, adding the salt, cream of tartar, and sugar, one teaspoon full at a time until all is incorporated.
• 8. Fold the egg-white mixture into the custard-with-rum mixture and pour it on top of the chocolate layer and place in refrigerator to cool
• 9. After the pie has set up, cover the top with whipped cream and shaved chocolate just before serving.

BLACK BOTTOM PIE I

Steps:

• Dissolve gelatin in cold water, and set aside.
• In a small saucepan, mix cornstarch, 3/4 cup sugar, milk, and egg yolks. Cook, stirring, until bubbly and thick. Remove from heat, and add vanilla. Divide mixture in half. Add chocolate chips to one half, and stir until melted and smooth. Pour into pastry shell. Chill.
• Stir gelatin mixture into the other half of the hot egg yolk mixture. Stir in rum. Chill until slightly thick.
• Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, and beat to stiff peaks. Fold into partially set gelatin/rum mixture. Chill until mix will mound, then spoon into pie shell on top of chocolate layer. Chill overnight.