Mrs Phillips Black Bottom Pie Recipes

BLACK-BOTTOM PIE

Steps:

• Make the crust: Stir together the graham cracker crumbs, butter, sugar, and salt in a bowl. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat the oven to 350°F. Bake until the crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
• Make the filling: Sift together the sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add the chocolate. Cook, stirring constantly, until the chocolate has melted and the mixture is thick, about 2 minutes. Remove from heat; whisk in the butter and vanilla until smooth. Spread the chocolate mixture over the crust. Refrigerate until cold and firm, about 1 hour.
• Make the topping: Prepare an ice-water bath; set aside. Sprinkle the gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and the salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until the mixture is thick and boiling, about 5 minutes. Remove from heat; stir in the gelatin mixture, and let cool completely. Stir in the vanilla and rum. Briefly place the pan in the ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make the syrup.
• Bring the remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve the sugar. Brush down the sides of the pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until the syrup registers 240°F on a candy thermometer.
• Raise the mixer speed to high, and beat the egg whites just until stiff peaks begin to form. Immediately pour the syrup into the egg whites in a slow, steady stream near the side of the bowl, avoiding the whisk (it might splatter). Beat until glossy and cooled, about 7 minutes.
• Fold the meringue mixture into the reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate the pie for 2 1/2 hours or overnight before serving.

BLACK BOTTOM PIE

Steps:

• Combine 1/2 cup sugar, and cornstarch.
• Slowly add milk to egg yolks, start with just 1 tbsp at a time till you have added about 1/3 cup. This tempers the eggs and prevents them from scrambling. Now add in all the milk.
• Stir in sugar mixture, cook and stir over medium heat until mixture thickens enough to coat a spoon.
• Add vanilla.
• Remove 1 cup of custard and stir into it the chocolate chips until they are melted.
• Pour into crust and chill.
• Meanwhile soften gelatin in 1/4 cup cold water.
• Add to remaining hot custard, and stir until completely dissolved.
• Add rum.
• Chill until slightly thickened.
• Beat egg whites until soft peaks form.
• Fold into gelatin custard mixture.
• Chill if necessary until mixture mounds.
• Pile over chocolate layer.
• Chill till set (about 4 hours).
• Topping:.
• Beat 2 cups of whipping cream till soft peaks form.
• Add sugar and vanilla.
• Continue beating until mixed well.
• Pile on chilled pie.
• Garnish with freshly grated nutmeg over the whipped cream.

MRS. PHILLIPS' BLACK BOTTOM PIE

Steps:

• Combine the first 3 ingredients (butter, sugar, flour) until the dough forms coarse crumbs.
• Press the mixture into a large pie pan - 10 inches works best.
• Bake at 375 degrees F for 12-15 minutes, or until golden brown.
• Allow to cool completely.
• Combine the gelatin and rum in a heatproof cup. Place the cup in a pan of simmering water. Leave to simmer while preparing the rest of the filling.
• Pour the chocolate chips into a large heatproof bowl. Set aside.
• Add 1/2 cup sugar, the salt and cornstarch into a large saucepan.
• Gradually add the milk while cooking over low heat - stirring constantly. This takes quite a long time and cannot be hurried - otherwise lumps will form.
• When the mixture is thickened, remove pan from heat and add egg yolks. Stir thoroughly.
• Return pan to heat and cook through for 2 minutes.
• Remove from heat again. Scoop out 1 1/2 cups of the heated and thickened custard and add to the chocolate chips. Stir until the chips are completely melted.
• Mix in the vanilla extract.
• Pour the chocolate mixture into the cooled pie shell. Chill thoroughly.
• While the chocolate layer of the pie is cooling, beat the egg whites with the cream of tartar until frothy.
• Gradually add the remaining 1/2 cup sugar. Beat until stiff peaks form. Set aside.
• Remove the gelatin-rum mixture from simmering water. Add to the saucepan containing the remaining custard. Stir thoroughly.
• Fold this mixture carefully into the egg whites. Chill for 15 minutes.
• Pour this chilled mixture over the pie completely covering the chocolate layer.
• Chill for several hours before serving.