Melba's Swap Shop

Melba's Swap Shop: Black Bottom Pie
Modified: December 3, 2013 at 4:10 pm •  Published: December 4, 2013
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Melba's Swap Shop

PIE IS EVERYONE'S FAVORITE

DEAR MELBA: My mother-in-law, Carolyn Price of Augusta, Kan., makes Black Bottom Pie for family gatherings, especially Thanksgiving. It's everyone's favorite, so she usually makes two. Sue Roberson requested the recipe.

BLACK BOTTOM PIE

11/2 teaspoons unflavored dry gelatin

3 tablespoons cold water

3 cups milk

6 tablespoons cornstarch

11/4 cups granulated sugar

1/4 teaspoon salt

3 egg yolks, slightly beaten

11/2 baking chocolate squares

1 teaspoon vanilla

11/2 teaspoons rum flavoring

1 baked pie shell

3/4 cup whipping cream

2 tablespoons confectioners sugar

1/4 teaspoon vanilla

German chocolate, grated

• In measuring cup, sprinkle gelatin in cold water. Set aside.

• In top of double boiler, mix milk, cornstarch, granulated sugar and salt. Cook over medium heat, stirring until it begins to thicken. Cover and cook 7 minutes. Gradually add egg yolks, stir well and cook 3 more minutes, uncovered. Remove from heat and add gelatin-water mixture.

• Divide mixture in half. To one half, add baking chocolate and 1 teaspoon vanilla. Stir until chocolate is dissolved. To remaining half, add rum flavoring. Spread chocolate half in baked pie shell. Spread remaining mixture over top. Do not stir. Refrigerate 4 to 6 hours or overnight.

• To serve, whip cream with confectioners sugar and 1/4 teaspoon vanilla, or simply top with prepared whipped topping. Sprinkle with grated German chocolate.

DEBORAH PRICE, Yukon

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