Black Bottom Pie Recipe

10 ml

45 ml

2

150 g

15 g

2.5 ml

475 ml

50 g

30 ml

1.5 ml

For the crust

175 g

65 g

Gelatine

Cold water

Eggs, separated

Castor sugar

Cornflour

Salt

Milk

Plain chocolate, finely chopped

Rum

Cream of tartar

Chocolate curls, to decorate

Gingernuts, crushed

Butter, melted

• Preheat oven to 180^oC/350^oF/Gas 4. Mix the crushed ginger nuts and melted butter. Press evenly over the base and side of a 23cm pie plate. Bake for 6 minutes. Sprinkle the gelatin over the water and leave to soften.
• Beat the egg yolks in a large mixing bowl and set aside. In a saucepan, combine half the sugar, the corn flour and salt. Gradually stir in the milk. Boil for 1 minute, stirring constantly. Whisk the hot milk mixture into the yolks, pour back into the saucepan and return to the boil, whisking. Cook, for 1 minute, still whisking. Remove from the heat.
• Pour 225 g of the custard mixture into a bowl. Add the chopped chocolate and stir until melted. Stir in half the rum and pour into the pie crust. Whisk the softened gelatin into the plain custard until dissolved, then stir in the remaining rum. Set the pan in cold water to reach room temperature.
• Beat the egg whites and cream of tartar until they peak stiffly. Add the remaining sugar gradually, beating thoroughly after each addition. Fold the custard into the egg whites, then spoon over the chocolate mixture in the pie crust. Chill until set, about 2 hours. Decorate with chocolate curls.