Ingredients for Mrs Phillips Black Bottom Pie
- ½ cup (1 stick) cold unsalted butter
- 1 cup granulated sugar
- All Purpose Flour
- Unflavored Gelatin
- ¼ cup rum
- ¼ teaspoon salt
- ¼ cup cornstarch
- 3 cups milk
- 4 large egg yolks
- 12 ounces semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 4 large egg whites
- ½ teaspoon cream of tartar
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How to Make Mrs Phillips Black Bottom Pie
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, and ½ cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Press the crumb mixture into a 10-inch pie pan. Bake for 12-15 minutes, or until golden brown.
- Let the crust cool completely.
- In a heatproof cup, combine 1 package (1 ounce) unflavored gelatin and ¼ cup rum. Place the cup in a pan of simmering water and let it sit until the gelatin dissolves.
- In a large heatproof bowl, pour 12 ounces semi-sweet chocolate chips.
- In a medium saucepan, whisk together ½ cup granulated sugar, ¼ teaspoon salt, and ¼ cup cornstarch.
- Gradually whisk in 3 cups milk over low heat, stirring constantly until thickened (this will take approximately 10-15 minutes). Do not rush this step!
- Remove from heat and whisk in 4 large egg yolks.
- Return to low heat and cook for 2 minutes, stirring constantly.
- Remove from heat. Scoop 1 ½ cups of the hot custard into the bowl with the chocolate chips; stir until melted and smooth. Stir in 1 teaspoon vanilla extract.
- Pour the chocolate mixture into the cooled pie crust. Refrigerate until set.
- While the chocolate layer chills, beat 4 large egg whites with ½ teaspoon cream of tartar until soft peaks form. Gradually add the remaining ½ cup granulated sugar and beat until stiff, glossy peaks form.
- Remove the gelatin-rum mixture from the simmering water. Add it to the remaining custard in the saucepan and stir to combine.
- Gently fold the custard mixture into the beaten egg whites.
- Chill for 15 minutes.
- Pour the meringue mixture over the chilled chocolate layer, ensuring it completely covers the chocolate.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
136g
Fat
56g
Carbs
16g
