Black Bottom Pie IV Recipe
This irresistible pie has a doubly nice bottom. The pastry is made from spicy gingersnaps and the first layer of the pie is a yummy chocolate concoction covered with a light and airy rum filling. It's then topped with whipped cream.
Traditional pie with creamy chocolate and airy rum layers. This one is livened up by a walnut and graham cracker crust. You can use orange-flavored liqueur in place of the rum if you like. Lots of work, but it is very good. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
Waiting 3 hours to let this pie set is a small price to pay to have the quintessential black bottom pie that delicately hints of rum. The rich chocolate bottom is filled with custardy filling that is then spread with a sweet and airy rum topping.
Creamy, chocolaty and generous with the rum, this pie is worth the overnight wait to let it set. Egg yolks, cornstarch, milk and vanilla are cooked up, and half of this batter is mixed with chocolate for the bottom, and the other half is mixed with gelatin, rum and sweetened egg whites that is spooned on top.
I am so happy to have found this recipe. Thank-you so much for posting it, I used to make this pie years ago,and lost the recipe. I made it yesterday and it was lovely.
This one is 'rumless,' but fantastic. It's what our family members request to have on their birthdays instead of birthday cake.
The "wet-bottom" in this pie consists of molasses, corn syrup and water. Brown sugar crumb rest between layers of the molasses mixture.
An easy and yummy blackberry pie that is thickened with tapioca.
Crushed toffee is folded into a creamy filling. The pie is garnished with more toffee bits before serving.