Ingrédients pour Best Blackbottom Pie
- 1 ½ cups graham cracker crumbs
- 6 tablespoons granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- Semisweet Chocolate Morsels
- 1 teaspoon vanilla extract
- Water
- 1 packet (¼ ounce) unflavored gelatin
- 1 tablespoon dark rum (optional)
- 3 large egg whites
- ⅛ teaspoon cream of tartar
- Chocolate shavings for garnish (optional)
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Comment préparer Best Blackbottom Pie
- **Make the Graham Cracker Crust:** Preheat oven to 350°F (175°C). Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl. Press firmly into the bottom and up the sides of a 9-inch pie plate.
- **Bake Crust:** Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- **Make the Chocolate Layer:** In a medium saucepan, whisk together ½ cup sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
- **Cook Custard:** Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat.
- **Temper Egg Yolks:** In a small bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot custard mixture to temper the yolks.
- **Combine and Cook:** Pour the tempered egg yolk mixture back into the saucepan with the remaining custard. Cook over low heat, stirring constantly, for 2 minutes, or until slightly thickened. Do not boil.
- **Chocolate Custard:** Remove 1 ½ cups of the cooked custard to a medium bowl. Stir in chocolate morsels and vanilla extract until melted and smooth.
- **Pour Chocolate Layer:** Pour the chocolate custard into the cooled graham cracker crust. Refrigerate until set (at least 2 hours).
- **Make the Vanilla Layer:** In a small bowl, sprinkle gelatin over ¼ cup cold water. Let stand for 5 minutes to bloom.
- **Combine Gelatin and Custard:** Add the remaining warm custard to the gelatin mixture and stir until the gelatin is completely dissolved.
- **Cool Custard:** Cool for 15 minutes, stirring occasionally.
- **Add Flavor:** Stir in rum (if using).
- **Whip Egg Whites:** In a large bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff, glossy peaks form.
- **Fold into Custard:** Gently fold the whipped egg whites into the cooled custard until just combined.
- **Top Pie:** Pour the vanilla mixture over the set chocolate layer. Refrigerate for at least 4 hours, or overnight, until set.
- **Garnish and Serve:** Garnish with whipped cream and chocolate shavings, if desired. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
170g
Fat
54g
Carbs
19g
