Waiting 3 hours to let this pie set is a small price to pay to have the quintessential black bottom pie that delicately hints of rum. The rich chocolate bottom is filled with custardy filling that is then spread with a sweet and airy rum topping.
INGREDIENTS (for 8 servings):
- 1 (9 inch) pie crust, baked
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 cups milk
- 2 eggs, separated
- 2 teaspoons unflavored gelatin
- 3 tablespoons cold water
- 2 1/2 tablespoons rum
- 1 (1 ounce) square unsweetened chocolate
- 1/4 teaspoon cream of tartar
- 1/3 cup white sugar
Soften gelatin in cold water. Melt chocolate chips in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
Combine 1/2 cup sugar, cornstarch, and salt in a saucepan. Blend together milk and egg yolks, stir into sugar mix. Cook over medium heat, stirring constantly, just until mixture boils. Remove 1 cup of custard, and combine with chocolate: spread into baked pie shell. Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon. Combine chocolate & the reserved custard mix. Pour into baked pie shell.
Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites and cream of tartar until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. Do not underbeat. Fold in chilled custard. Spread over chocolate mixture. Chill at least 3 hours or until set.