Page 187 - United States of Pie

Black Bottom Pie

The black bottom pie is a dreamy confection—the type of heirloom
dessert that tastes of the time and effort its baker took composing a
thing of such sweet beauty. Essentially it is a chiffon pie, a lighter-
than-air pie made with beaten egg whites and stabilized with gelatin.
A crumbly gingersnap or graham cracker crust anchors the creamy

fillings: a rich chocolate pudding topped with a layer of eggnoglike
vanilla custard tinged with dark rum. This pie is a bit of a time
commitment, and it does require dirtying a few dishes, but each step
is relatively easy to complete. And I assure you, one taste and you
will understand what the fuss has been about for nearly a century. If
you’d like to take this pie all the way over the top, garnish it with a
layer of sweetened whipped cream. A sprinkling of chocolate curls

always adds a nice touch.

1 Gingersnap Crust or Graham Cracker Crust

1 envelope (¼ ounce) unflavored gelatin
2 cups whole milk
4 large eggs, separated
1 tablespoon cornstarch
1 cup sugar

1 /8 teaspoon kosher salt, plus a pinch extra
2 ounces semisweet or bittersweet chocolate, chopped
3 tablespoons dark rum
¼ teaspoon cream of tartar
1 teaspoon vanilla extract