Flavor of the Month! Black Bottom Pie!

I decided to participate in Bake at 350's new baking adventures! It's called Flavor of the month, and July's theme is any kind of pie! Well, at our house that would have to include the favorite flavor, CHOCOLATE! Sloan had been looking at a recipe the other day for a black bottom pie, so I knew right away that's what I'd make. I had Chauncey in licking spoons, and he could not wait to taste the final product! This pie was really nice when it was sliced, it didn't fall all over. It is really light, and the pie crust was nice and flaky!





Black Bottom Pie

2 heaping tablespoons cornstarch
3/4 cup sugar
3 cups milk
6 egg yolks, beaten
1 1/2 teaspoons vanilla
2 squares unsweetened chocolate, melted
1 envelope unflavored gelatin
1/4 cup cold water
1 teaspoon almond extract
6 egg whites

Flaky Pastry

2 cups flour
1 teaspoon salt
2/3 cup shortening
5-7 tablespoons ice water

For Crust

In a mixing bowl whisk the flour and the salt. Add the shortening and cut with a pastry blender until mixture is crumbly.

Sprinkle water over mixer one tablespoon at a time and mix with a fork until it starts to come away from the side of the bowl and form a ball.

Roll out on a lightly floured surface and fit into a 12 inch pie pan. Trim the edges and flute. Prick the crust with a fork.





Bake in a 450 degree oven for 10 minutes. Cool.



For Fillings

In a saucepan combine 1/4 cup sugar and the cornstarch. Whisk well. Whisk in the milk and cook stirring constantly until it thickens and starts to boil. Mix some of this mixture with the egg yolk then mix it into the custard. Reduce head and stir and cook for 2 more minutes. Remove from heat.

Remove 2 cups of custard and put it into a mixing bowl and whisk in the melted chocolate. Pour into cooled crust.



Take remaining custard and pour into a small mixing bowl. Put the 1/4 cup cold water in a custard cup and sprinkle gelatin over. Let set for 5 minutes. Microwave for 15 seconds then stir and add to the custard. Set the bowl of custard over a bowl of ice water and whisk every so often until it starts to thicken.

Beat Egg whites with sugar until stiff peaks form. Fold into cooled custard and poor over chocolate layer. Chill for several hours or until overnight.
In a mixing bowl whisk the flour and the salt. Add the shortening and cut with a pastry blender until mixture is crumbly.

Sprinkle water over mixter one tablespoon at a time and mix with a fork until it starts to come away from the side of the bowl and form a ball.

Roll out on a lightly floured surface and fit into a 12 inch pie pan. Trim the edges and flute. Prick the crust with a fork.

Bake in a 450 degree oven for 10 minutes. Cool.




Be sure and check out everyone else's pies over at Bake at 350!

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