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Black Bottom Pie




Source of Recipe


© recipe copyright rjgainey


List of Ingredients




2-1/2 cups finely crumbled no sugar chocolate wafer cookies
1 stick melted butter
2 cups half & half
1/4 teaspoon salt
8 packets Splenda, divided
4 large eggs, separated
2 Tablespoons sugar
1 Tablespoon gelatin, soaked in 1/4 cup warm water
1-1/4 squares unsweetened chocolate
2 teaspoons vanilla, divided
1/4 teaspoon cream of tartar
1 pint whipping cream
Grated bakers chocolate



Recipe



Melt butter, mix well with chocolate cookie crumbs, press firmly on bottom
and sides of 7-1/2 x 12 inch dish. Bake on low heat ( 275 degrees) for 1
hour or until very crisp. Avoid browning excessively. Cool thoroughly.

Separate eggs, put whites in mixing bowl and beat to stiff peaks stage, add
sugar, cream of tartar, and 2 packets Splenda. Continue beating until well
incorporated. Set aside.

Heat half and half in a sauce pan until very hot --almost boiling but not
boiled. Be careful--the extra cream makes it tend to ("rise up") increase in
volume as it heats, and it will boil over if not watched. Keep very warm .

Beat egg yolks, add 6 packets sweetener, salt, and vanilla. Add 1/2 cup hot
half and half all at once, quickly stir with whisk until well mixed, return
mixture to pot and cook until wooden spoon is well coated. Stir in gelatin
which was soaked in 1/4 cup water.

Divide custard in half. In one half add melted chocolate and stir
thoroughly. Pour on top of crust. Refrigerate until "set".

Add about 1/4 cup of the remaining hot custard to egg white mixture and fold
in. Then return to pan, folding in the beaten egg whites to the custard.
Pour on top of chocolate custard. Refrigerate until chilled.

To serve: Whip cream and add 1 teaspoon vanilla and a small amount of
splenda (about 1 packet) to sweeten.

Put on top of custard after it has been thoroughly cooled and is firm.
Grated unsweetened chocolate sparingly on top.

N.B. To further reduce carbs, you can substitute ground nut meal for the
cookie crust. Mix nuts with about 2 tablespoons butter and a square of
melted chocolate, add splenda to taste, bake at 300 for about 20 minutes,
cool and use as a base for the pie.

Be sure to use a nonstick spray in your pie pan before adding cookie crust
or nut crust ingredients.