Posted by Lisa UK 12-07-99 10:34 PM
Black Bottom Pie
Sheila Ferguson - Soul Food
20-24 ginger snaps, finely crushed
6 tbs melted butter
4 large eggs separated
2 cups/16 fl oz/500ml scalded milk
1 1/2 tbs cornstarch (cornflour)
1 cup/8 oz/ 250 ml sugar
2 oz (60g) unsweetened chocolate plus more grated for topping
1 tbs pure vanilla extract
1 tbs unflavoured gelatine
3 tbs cool water
1/2 tsp cream of tartar
2 tbs bourbon whiskey or rum
1 cup/8 fl oz/250 ml heavy/double cream, whipped
Preheat oven to 350F/180C/Gas 4
Mixed your crushed ginger snaps with the melted butter to form a nice solid crust then pat it into a 10” pie pan, coating the bottom and sides completely. Bake in the oven for 10 minutes then set aside.
Beat the egg yolks well. Make up a custard in a pan using the scalded milk, cornstarch, half of the sugar and the egg yolks. Cook over a low heat, stirring constantly, until the custard coats a spoon, about 7 minutes.
While the custard is cooking melt the 2 oz of chocolate in a pan over a low heat. As soon as it has melted remove it from the heat and mix half of the custard into the chocolate. Stir in the vanilla. Let it cool slightly then pour it into your crust. Smooth it out.
Dissolve the gelatin in the 3 tbs of water then stir it into the remaining hot custard then allow that to cool too.
Beat your egg whites until just foamy, then add in the cream of tartar and the remaining sugar. Continue beating until soft peaks form, fold into the cool custard and stir in the bourbon.
Now pour all of this goodness onto the layer of chocolate custard. Refrigerate for at least 4 hours, overnight if possible. Just before serving top with whipped cream and decorate with grated chocolate.
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