Pies and Tarts Recipes - Black Bottom Pie Recipe

  
 

Pies And Tarts Recipes - Black Bottom Pie

Ingredients

  • 10ml/2 tsp gelatin

  • 45ml/3 tbsp cold water

  • 2 eggs, separated

  • 150g/2 tbsp corn-flour

  • 2.5ml/1/2 tsp salt

  • 475ml/2 cups milk

  • 50g/2ox plain chocolate, finely chopped

  • 30ml/2 tbsp rum

  • 1.5ml/1/4 tsp cream of tartar

  • chocolate curls, to decorate

FOR THE CRUST

  • 175g/2 cups ginger nuts, crushed

  • 65g/5 tbsp butter, melted

Method:

  1. Preheat the oven to 180C/350F. Mix the crushed ginger nuts and melted butter. Press evenly over the base and side of a 23cm/9in pie plate. Bake for 6 minutes. Sprinkle the gelatin over the water and leave to soften.

  2. Beat the egg yolks in a large mixing bowl and set aside. In a saucepan, combine half the sugar, the corn-flour and salt. Gradually stirring the milk. Boil for 1 minute, stirring constantly. Whisk the hot moil mixture into the yolks, pour back into the saucepan and return to the boil, whisking. Cook fro 1 minute, still whisking. Remove from the heat.

  3. Pour 225g/8oz of the custard mixture into a bowl. Add the chopped chocolate and stir until melted. Stir in half the rum and pour into the pie crust. Whisk the softened gelatin into the plain custard until dissolved, then stir in the remaining rum. Set the pan in cold water to reach room temperature.

  4. Beat the egg whites and cream of tartar until they peak stiffly. Add the remaining sugar gradually, beating thoroughly after each addition. Fold the custard into the egg whites, then spoon over the chocolate mixture in the pie crust. Chill until se, about 2 hours. Decorate with chocolate curls.