Ingredients for Libbie's Black Bottom Pie
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk, scalded
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate chips
- Pastry Shells
- Unflavored Gelatin
- Cold Water
- 4 large egg whites
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How to Make Libbie's Black Bottom Pie
- In a double boiler, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch.
- In a separate bowl, whisk together 4 large egg yolks.
- Gradually whisk 2 cups of scalded milk into the egg yolks.
- Pour the egg yolk mixture into the sugar and cornstarch mixture in the double boiler. Cook over simmering water, whisking constantly, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat. Stir in 1 teaspoon vanilla extract to 1 cup of the hot custard.
- Add 6 ounces of semi-sweet chocolate chips and stir until completely melted and smooth.
- Pour the chocolate custard into a pre-baked and completely cooled 9-inch pie shell.
- Refrigerate while you prepare the meringue.
- In a small bowl, sprinkle 1 envelope (1 tablespoon) of unflavored gelatin over 1/4 cup cold water. Let it bloom for 5 minutes.
- Add the remaining hot custard to the bloomed gelatin and stir until completely dissolved.
- Refrigerate until the gelatin mixture begins to thicken (about 15-20 minutes).
- In a clean, dry bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
- Gradually add 1/2 cup granulated sugar and continue beating until stiff, glossy peaks form.
- Gently fold the thickened custard-gelatin mixture into the beaten egg whites.
- Carefully spoon the meringue mixture over the chocolate custard layer.
- Refrigerate for at least 4 hours, or preferably overnight, until the meringue is set.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
196g
Fat
52g
Carbs
23g
