Update: Black Bottom Pie recipe

[Apple]

not sure if it's because I'm still not feeling well (head is foggy) or what, but I'm not quite sure how to interpret the following portion of a recipe (it's for Black Bottom Pie, I'll post the full recipe when I get back from the Dr. but any help before then I'd really appreciate)...

"When remaining custard begins to set, blend in rum. Beat egg whites until stiff. Gradually beat in remaining sugar. Fold in custard. Spread over chocolate mixture."

So, do I beat the egg whites, in their own bowl, until stiff, and then gradually add the sugar to the egg whites, still beating it in, and then fold the egg/sugar mixture into the custard? (or even the custard into the egg whites?) That's how I'm reading it. I've never made black bottom pie before but I've heard it's really good.

I love baking, I'm just not "getting" these instructions.

[dancinmama]

Nov 21, 2011 17:30:21 GMT -5 Apple said:

"When remaining custard begins to set, blend in rum. Beat egg whites until stiff. Gradually beat in remaining sugar. Fold in custard. Spread over chocolate mixture."

So, do I beat the egg whites, in their own bowl, until stiff, and then gradually add the sugar to the egg whites, still beating it in, and then fold the egg/sugar mixture into the custard?

I love baking, I'm just not "getting" these instructions.

That's the way that I read what you posted. You make a meringue and fold it into the custard that has begun to set and to which you have already added the rum.

[Opti]

I'd interpret it the same way.

You can see just adding a couple words would make it clearer.

"When remaining custard begins to set, blend in rum. NEXT Beat egg whites until stiff. Gradually beat in remaining sugar. Fold MIXTURE inTO custard. Spread over chocolate mixture."

[Apple]

Thanks I finally got home, so no time to put up the recipe tonight (that, and DS left it in the car) but I'm really hoping it turns out. I try to do one "traditional" pie and one pie just for fun for Thanksgiving.

[Apple]

Black bottom Pie
Prep time: about 40 min
Baking time: about 10 min
Oven temp: 350 degrees F
1 9-inch Gingersnap Crust (recipe follows)
1 envelope unflavored gelatin
1 3/4 cups milk
4 eggs, separated
1 cup sugar
1/2 tsp salt
4 tsp vanilla extract
3 Tbsp rum or 1 to 1 1/2 tsp rum flavoring
1 cup whipping cream, whipped
2 Tbsp powdered sugar
Gingersnap Crust: Thoroughly blend 1 1/4 cups fine gingersnap crumbs and 1/4 cup melted butter or margarine. Press on bottom and sides of a 9-inch pie pan with back of tablespoon. Bake at 350 about 10 minutes. Do not overbrown. Cool.
Tips: If desired, use a pastry tube to cover filling with whipped cream.
Preparation:
Prepare Gingersnap Crust. Set aside.

Soften gelatin in 1/4 cup of milk. Scald remaining milk in top of double boiler over boiling water.

Beat egg yolks. Blend in 1/2 cup of the sugar, salt and cornstarch. Add remaining milk slowly, stirring constantly.

Return to double boiler and cook over simmering water, stirring constantly until custard coats spoon. Remove from heat. Set aside 1/2 cup custard.

Add gelatin to remainder and stir until dissolved. Chill
Melt 1 1/2 squares of the chocolate. Blend in reserved 1/2 cup custard and vanilla. Pour into crust. Spread evenly. Chill.

When remaining custard begins to set, blend in rum. Beat egg whites until stiff. Gradually beat in remaining sugar. Fold in custard. Spread over chocolate mixture.

Combine whipped cream and powdered sugar. Spread some over the custard. Use a pastry tube with star tip and pipe rest around edges. Shave remaining chocolate over top.

Chill 4 to 6 hours