Melba's Swap Shop

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

Melba's Swap Shop


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.


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.


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