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Black Bottom Pie |
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| Submitted by: Admin on 06/29/2007 | |||||||
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If you dislike making pastry, you will appreciate the simple-to-make crumb crust for this make-ahead, handsome dessert.
Ingredients1 9-inch Gingersnap Crust(recipe follows) 1 envelope unflavored gelatin 1 3/4 cups milk 4 eggs, separated 1 cup sugar 1/2 tsp. salt 4 tsp. cornstarch 2 squares (2 oz.) unsweetened chocolate 1 tsp. vanilla extract 3 Tbsp. rum or 1 to 1 1/2 tsp. rum flavoring 1 cup whipping cream, whipped 2 Tbsp. powdered sugar DirectionsGingersnap Crust:Thoroughly blend 1 1/4 cups fine gingersnap crumbs and 1/4 cup melted butter or margarine. Press on bottom and sides of 9-inch pie pan with back of tablespoon. Bake at 350 CommentsTips: If desired, use a pastry tube to cover filling with whipped cream.CourseLunch or DinnerServings9Time to prepare40 MinutesDifficultyAverage |
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