Recipe of Black Racer Snake New Jersey

Black Bottom Pie Ii

Copperheads have a small range in the state and their numbers have declined over the years due to habitat loss and persecution by humans.

Recipe Summary Black Bottom Pie Ii

Chocolate and rum ... ...... yummmm. Good garnished with whipped cream and shaved chocolate.

Ingredients | Black Racer Snake New Jersey

1 (9 inch) pie crust, baked

½ cup white sugar

2 tablespoons cornstarch

½ teaspoon salt

2 cups milk

2 eggs, separated

2 teaspoons unflavored gelatin

3 tablespoons cold water

2 ½ tablespoons rum

1 (1 ounce) square unsweetened chocolate

¼ teaspoon cream of tartar

⅓ cup white sugar

Directions

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.

Info | Black Racer Snake New Jersey

Servings: 8 Yield: 1 - 9 inch pie

TAG : Black Bottom Pie Ii

Desserts, Specialty Dessert Recipes, Liqueur Dessert Recipes, Rum,