BLACK BOTTOM PIE
8 Servings

 

The Crust:

 

8 ounces plain chocolate cookies, finely crumbled

4 Tablespoons butter, melted

1 Tablespoon sugar

In a medium sized bowl, blend the cookie crumbs and sugar with the melted butter. Press crumb mixture into a greased, glass pie plate, going half way up the sides of the plate. Bake at 300 degrees for eight minutes. Cool.

 

The Custards:

 

2 cups milk (warmed in microwave)

4 eggs, separated

1 1/2 Tablespoons cornstarch

1/2 cup sugar

1/2 cup Semi-sweet chocolate chips (3 ounces)

1 teaspoon vanilla

1 envelope Knox unflavored gelatin

1/4 cup cool water

1 teaspoon rum flavoring

whipped cream for topping

Preparation:

1. Put warm milk in a double boiler, over (not in) boiling water.

2. Whisk together egg yolks, sugar and cornstarch. Add mixture to milk in double boiler, stirring constantly until a thick sauce forms. Remove from heat.

3. In a small sauce pan, slowly melt the chocolate chips. Remove from heat and whisk in 1/2 cup of the custard sauce and the vanilla until smooth. Pour over the pie crust, and refrigerate to set.

4. Soften gelatin in the 1/4 cup cold water for a few minutes, then heat in microwave until gelatin is thoroughly dissolved. Whisk gelatin with the rum flavoring into the remaining custard sauce. Set aside to cool, whisking occasionally so it does not set.

5. Beat the egg whites until almost stiff. Fold egg whites into cooled custard sauce. Pour on top of the crust and chocolate custard, cover with plastic wrap, and refrigerate until firmly set, three to four hours.

6. Cut into eight servings. Top with whipped cream, and maybe some chocolate shavings. Refrigerated, it will keep easily for 4-5 days.

Chef says:

     When I was proprietor of Munchies Classic Cafe in Houston in the early 1980's, I read a magazine article stating that any place wanting to call themselves an artists' cafe had to serve a great turkey sandwich, the best coffee in the neighborhood, and the best black bottom pie in town.

     We already had a delicious smoked turkey sandwich and great dark roast coffee (used the same beans that we made our espresso with - people loved it!), but I had never even tasted black bottom pie.

     So the research began. Digging through my collection of hundreds of cookbooks, I found quite a few recipes for it. After some experiments trying to come up with our own recipe, and in consultation with Randall Turgeon, Munchies' manager, head chef, and a wonderful French horn player, we came up with this recipe. In the ensuing years, Randy must have made thousands of these pies.

     It is one of the best desserts I have ever had. It makes a sink full of dishes, but it also makes the best black bottom pie in town!