Black Bottom Pie

Course : Pies
Serves: 1
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2 cups gingersnap cookie crumbs ( about 60 cookies)
1/4 cup sugar
1/2 cup melted butter or margarine
1/4 cup sugar
1 tablespoons cornstarch
2 cups milk
4 large egg yolks
1 packages semi-sweet chocolate chips (12 oz)
1 teaspoon vanilla
1 packages unflavored gelatin
1/4 cup cold water
4 large egg whites
1/2 cup sugar
1 cup whipping cream
1 ounces Chocolate curls or 1 square chocolate
1 pint for garnish Whipped cream, optional
1 pint Fresh strawberries

Preparation / Directions:

Combine cookie crumbs and sugar; stir in butter. Pat into bottom of a 13 by-9-inch pan. Chill. In a saucepan, scald milk. In a small bowl, combine sugar and cornstarch. In another bowl, beat egg yolks. Slowly add milk, stirring constantly. Return egg mixture to saucepan. Stir in sugar and cornstarch mixture. Cook, stirring all the time, until the custard coats the back of a spoon. Place chocolate chips in a mixing bowl. Add 1 1/2 cups hot custad. Stir until chocolate is melted. Add vanilla. Pour chocolate custard into chilled crust. Refrigerate. Soften gelatin in cold water. Add to remaining custard, stirring until dissolved. Chill until thickened. Beat egg whites and sugar until soft peaks form. Fold into custard. Pour over chocolate. Chill until set. Garnish with chocolate, whipped cream and strawberries.


Nutritional Information:

2566 Calories (kcal); 125g Total Fat; (43% calories from fat); 53g Protein; 317g Carbohydrate; 1243mg Cholesterol; 797mg Sodium

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