Ragged Rock Black Bottom Pie |
2 cups chocolate cookie crumbs
1/3 cup melted butter
2 tbsp sugar
Combine together and press into the bottom and sides of a lightly greased 10 inch pie plate.
Soften 1 envelope (2 teaspoons) gelatine in ¼ cup milk. Set aside.
In a small saucepan combine
2 cups milk
2 tablespoons cornstarch
2 egg yolks
½ cup sugar
Heat just to boiling over medium heat, stirring constantly. Measure off 1 cup of the custard and to it add
½ cup dark chocolate chips
Stir until the chocolate is fully melted and the custard is smooth. Spread in the bottom of the prepared cookie crumb crust.
To the remaining custard add the softened gelatine and stir until it is dissolved into the mixture, then stir in:
1 tsp vanilla extract
¼ cup Ragged Rock rum
Place the custard bowl in an ice bath and stir occasionally, scraping the sides of the bowl with a rubber spatula until the gelatine in the custard begins to partially set, forming soft mounds.
With an electric mixer begin to beat to soft peaks
2 egg whites
¼ tsp cream of tartar
Gradually beat in
1/3 cup sugar
Continue to beat until the sugar is dissolved and the meringue is quite stiff. Slowly begin to beat in the custard by large spoonfuls, beating well after each addition until all the custard is incorporated. Pour the mixture over the chocolate custard in the prepared cookie crumb crust. Chill the pie in the refrigerator for at least 2 hours or overnight before garnishing with whipped cream and chocolate shavings or melted chocolate and serving. Serves 8.
1/3 cup melted butter
2 tbsp sugar
Combine together and press into the bottom and sides of a lightly greased 10 inch pie plate.
Soften 1 envelope (2 teaspoons) gelatine in ¼ cup milk. Set aside.
In a small saucepan combine
2 cups milk
2 tablespoons cornstarch
2 egg yolks
½ cup sugar
Heat just to boiling over medium heat, stirring constantly. Measure off 1 cup of the custard and to it add
½ cup dark chocolate chips
Stir until the chocolate is fully melted and the custard is smooth. Spread in the bottom of the prepared cookie crumb crust.
To the remaining custard add the softened gelatine and stir until it is dissolved into the mixture, then stir in:
1 tsp vanilla extract
¼ cup Ragged Rock rum
Place the custard bowl in an ice bath and stir occasionally, scraping the sides of the bowl with a rubber spatula until the gelatine in the custard begins to partially set, forming soft mounds.
With an electric mixer begin to beat to soft peaks
2 egg whites
¼ tsp cream of tartar
Gradually beat in
1/3 cup sugar
Continue to beat until the sugar is dissolved and the meringue is quite stiff. Slowly begin to beat in the custard by large spoonfuls, beating well after each addition until all the custard is incorporated. Pour the mixture over the chocolate custard in the prepared cookie crumb crust. Chill the pie in the refrigerator for at least 2 hours or overnight before garnishing with whipped cream and chocolate shavings or melted chocolate and serving. Serves 8.
No comments:
Post a Comment