For the Crust:
1-1/2 cups ginger snaps or Oreo chocolate cookie (with filling) crumbs
1/4 cup sugar 1/3 cup butter,melted
Preheat oven to 375 deg F.
Crush cookies into fine crumbs, and blend with sugar and melted butter. Press
mixture into bottom and side of a 9-inch pie plate. Bake 6 minutes hen cool on
wire rack.
Filling 2/3 cup cornstarch 3 cups milk
3 eggs 2 tsp. vanilla extract 1 cup sugar 2 ounces semi sweet chocolate
2 tsp. unflavored gelatin 1/4 cup water 2 Tbsp. cognac or brandy 3
egg whites
How to make Black Bottom Pie
In
a bowl, mix cornstarch with a cup of the milk. Add eggs and vanilla extract, and
beat well. Set aside.
In a saucepan over low heat, combine the
remaining 2 cups milk and sugar, and bring to a boil. Add egg mixture and stir
until thickened.
Remove from heat. When mixture is cool, pour
1/3 into a bowl and the remaining 2/3 into another.
Melt chocolate
in a double boiler over barely simmering water. Stir melted chocolate into 1/3
of the filling and blend well. Pour into pie crust and refrigirate.
In a saucepan over low heat , dissilve gelatin in water combine with remaining
2/3 of the fiulling mixture. Blend in cognac.
In another bowl,
beat egg whites until stiffpeaks form. Wiht a rubber spatula, fold egg whites
gently into filing mixture. pour over chocolate layer in pie plate. Refrigirate
for 12 hours.
Garnish 1 cup heavy cream
1/3 cup sugar Chocolate curls
With a wire whisk, whip heavy cream
with sugar. Spred evenly over pie with a rubber spatula.
Garnish with
chocolate curls. Refrigerate for 1 hour and serve.
Whole Egg Powder, 8oz.