Black-Bottom Pie

Name: Black-Bottom Pie
Yield: Serves 8 to 10
Ingredients: 32 , chocolate cookies (see note) broken into rough pieces (about 2 1/2 cups); 4 tablespoons, unsalted butter, melted; 2/3 cup (4⅔ ounces), sugar; 4 teaspoons, cornstarch; 2 cups, half-and-half; 4 large, egg yolks plus 1 egg white; 6 ounces, semisweet chocolate, chopped fine; 3 tablespoons, light rum or golden rum; 2 tablespoons, water; 1 teaspoon, unflavored gelatin; 1/4 teaspoon, cream of tartar; 3 cups, sweetened whipped cream

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Appears in Cook's Country December/January 2008

Desserts or Baked Goods

Chocolate

Dessert Pies

This dressed-up chocolate cream pie, with a layer of silky rum chiffon and a chocolate cookie crust, has been an American favorite for generations.

SERVES8 to 10

TIME1 hour, plus 30 minutes cooling and 4 hours chilling

WHY THIS RECIPE WORKS

Black-bottom pie is a chocolate cream pie with two added bonuses: an airy rum chiffon layer between the chocolate and whipped cream layers and a chocolate cookie crust. We love Black-Bottom Pie’s contrast of flavors and texture, but while m...

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