Black Bottom Pie Recipe




Black Bottom Pie Ingredients

1/2 cup sugar
1 9 baked pastry shell
1 tbsp cornstarch
1 tbsp unflavored gelatin
2 cup scalded milk
4 egg yolks, beaten
1/4 cup cold water
1 tsp vanilla
1/2 tsp vanilla extract
6 oz semi-sweet chocolate bits
4 egg whites
1/2 cup sugar

A Recipe for
Black Bottom Pie

 

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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This is a recipe for Black Bottom Pie from the recipe cookbook of Recipes-to-go (Dessert)


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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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Black Bottom Pie

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Black Bottom Pie Directions

Combine cornstarch & 1/2 c sugar. Slowly add milk to egg yolks, then
stir into sugar & cornstarch mixture. Cook in double boiler, stirring
constantly, until it coats spoon. Remove from heat, add vanilla.
Remove one cup of this custard mixture and stir in chocolate bits
until melted. Pour chocolate mixture inyo pastry shell & chill.
Soften gelatin in water and add to remaining hot custard; stir until
gelatin is dissolved. Add flavoring. Chill until slightly thickened.
Beat eggs whites until soft peaks form. Gradually add remaining sugar
while beating, until stiff. Fold custard/gelatin into egg whites and
pile over chocolate layer in pie shell. Chill until set and garnish
with chopped walnuts. Mrs. Henry D. Chaplin

Serves: 8

 

 

 

 

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Black Bottom Pie Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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