What an elevated no bake pie!
This is by no means a quick pie - making the custard does take some time. Mostly because you have to stir constantly over low heat. But it is the right way to do it.
The custard is smooth and creamy. This is absolutely from the low and slow cooking.
Adding the gelatin also helps the custard gel nicely. Once it is set, the pie stands up after cutting. It is so easy to have a custard pie fall apart once cut.
For the chocolate layer, you have to get the chocolate pieces in the custard while it is still warm. This helps the chocolate melt. Stirring the custard as the chocolate is melting helps it incorporate into the custard and help it maintain its smoothness.
The vanilla custard is lightened up by adding the whipped egg whites. It changes the consistency of the custard a little bit.
Decorating the pie with the whipped cream and shaved chocolate gives the pie a professional and lovely look.
The pie has a lovely creaminess. The chocolate is delicate and not overwhelming.
A lovely pie!
Black Bottom Pie
3 Cups Milk
1 Cup Sugar
1/4 Cup Flour
4 Eggs, Separated
1 Envelope Unflavored Gelatin
1/4 Cup Cold Water
1 Ounce Unsweetened Chocolate, Cut Up
2 Teaspoons Vanilla
1 Baked Pie Shell
1/2 Cup Heavy Cream, Whipped
1 Ounce Grated Chocolate
Scald milk. Mix in 3/4 cup sugar and flour thoroughly. Stir in milk. Beat egg yolks until lemon colored. Add milk mixture, stirring constantly. Cook over low heat until the mixture thickens, stirring constantly. Soften gelatin in cold water, add to mixture and stir until dissolved. Divide mixture into two parts. To one add the cut up square of chocolate. Stir until melted and add 1 teaspoon vanilla. Cool and turn into pie shell. Beat egg whites, adding 1/4 cup sugar while beating, until the mixture holds peaks. Add 1 teaspoon vanilla. Fold egg whites into remaining cooled mixture, spread over chocolate filling. Chill 4 to 6 hours. Just before serving top with whipped cream and sprinkle with grated chocolate.
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