Brandy Black Bottom Pie
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INGREDIENTS CRUST
1-1/2 cups graham crackers, crushed
4 tablespoons butter
1 (4-ounce) bar German sweet chocolate
2 tablespoons hot waterFILLING
3 egg yolks, slightly beaten
1/2 cup sugar
3/4 cup milk
1 envelope unflavored gelatin
1/4 cup cold water
2 tablepoons brandy or rum
3 egg whites, stiffly beatenTOPPING
1 cup heavy cream, whipped
2 tablepoons sugar
2 tablespoons rumFOR THE CRUST - Mix graham crackers with melted butter and press evenly over bottom and sides of a 9-inch pie pan. Melt chocolate with water; stir and pour gently over graham crackers.
FOR THE FILLING - Cook egg yolks, sugar, and milk in top of double boiler over boiling water until thickened, mixture will coat spoon. Remove from heat. Meanwhile, soften gelatin in cold water; heat over hot water until melted and add to custard mixture. Cool until mixture starts to set. Add brandy or rum and fold in stiffly beaten egg whites.
Pour filling into chocolate crust. Chill. When ready to serve, prepare topping by folding sugar and rum into whipped cream. Spread over top of filling.