BLACK BOTTOM PIE
One 10-inch single-crust pie
Line a 10-inch pie pan with:
- Crumb Crust, preferably made with gingersnaps
Bake as directed in About Crumb Crusts and let cool completely. Pour into a small cup:
- ¼ cup (60g) cold water
Sprinkle over the top and let stand for 5 minutes:
- 1 ½ teaspoons unflavored gelatin
Place in a medium bowl:
- 6 ounces (170g) semisweet or bittersweet chocolate, finely chopped, or 1 cup semisweet chocolate chips
Whisk together thoroughly in a medium heavy saucepan:
- ⅓ cup (65g) sugar
- 4 teaspoons (10g) cornstarch
Gradually whisk in:
- 2 cups half-and-half (470g) or 1 cup whole milk (235g) plus 1 cup heavy cream (230g)
Vigorously whisk in until no yellow streaks remain:
- 4 large egg yolks (whites reserved)
Stirring constantly, bring to a simmer over medium heat and cook for 30 seconds. Immediately stir 1 cup of the mixture into the chocolate. Add the softened gelatin to the mixture remaining in the pan and stir for 30 seconds to dissolve the gelatin. Vigorously stir the chocolate mixture until smooth (if the chocolate fails to melt completely, set the bottom of the bowl in very hot water). Spread the chocolate mixture evenly over the bottom of the pie crust and refrigerate. Stir into the custard still in the pan:
- 2 teaspoons vanilla
- (2 tablespoons dark rum or Grand Marnier)
Beat in a large bowl until foamy:
- 3 large egg whites
Add:
- ¼ teaspoon cream of tartar
Continue to beat until soft peaks form, then gradually beat in:
- ⅓ cup plus 1 tablespoon (80g) sugar
Increase the speed to high and beat until the peaks are stiff and glossy. Gently fold the egg whites into the custard mixture. Spoon the filling over the chocolate mixture in the pie crust. Refrigerate for at least 3 hours, or up to 1 day before serving.
Top with:
If you wish, sprinkle with:
- (1 ounce semisweet or bittersweet chocolate, grated or shaved)
The pie can be refrigerated for up to 5 days.