Recipe: Louisiana Hotel Black Bottom Pie

Louisiana Hotel Black Bottom Pie
The recipe below is from Retro Pies: A Collection of Celebrated Family Recipes by Linda Everett (2003 Collector's Press).

There are numerous versions of this long-favorite pie. Although the recipe seems complex, after you've put this together a few times it turns into an easy assembly line. The result is so luscious and delicate you won't mind the little extra work.

Crust:
14 gingersnap cookies, crushed
5 tablespoons melted butter

Filling:
1 tablespoon plain gelatin
4 tablespoons cold water
1 3/4 cups milk
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
4 egg yolks

Chocolate Layer:
2 oz. semi-sweet baking chocolate
1 teaspoon vanilla

Rum Layer:
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
2 tablespoons rum

Topping:
1 cup whipping cream
2 tablespoons powdered sugar
1 tablespoon grated semi-sweet chocolate

Serves 6-8

Preheat oven to 300 F.

In a medium bowl, mix together the crushed cookies and melted butter. Press the crumb mixture into a 9 inch pan and bake for 10 minutes. Cool.

In a small dish, dissolve gelatin in cold water. Set aside. In a medium saucepan, scald milk and add in 1/2 cup sugar.

Separately mix cornstarch with salt and beaten egg yolks and add into milk mixture. Cook in the top of double boiler, stirring constantly, until mixture thickens. Stir in gelatin. Divide this custard in half.

Melt chocolate, stir in vanilla, and mix with half the custard. Pour into the baked pie shell. Tip pan around so chocolate coats all sides. Cool remaining half of custard.

Beat egg whites with cream of tartar, adding in sugar a little at a time, until stiff. Fold into remaining custard. Stir in rum. Spread over chocolate layer. Chill well, overnight if possible.

Before serving whip heavy cream until still, adding in powdered sugar slowly, and pile on top of pie. Grate chocolate over this.