Connie Prichard’s Famous Black Bottom Pie

Making this great ol’ favorite has almost become a lost art form. However, if you will follow Connie’s tried and true guidelines from recipes given to her by her mother many years ago, you’ll be sure to have a real crowd pleaser.

5/8 cup sugar
4 tsp. Cornstarch
2 1/2 cups milk scalded
5 beaten egg yolks
1 tsp. vanilla
8 oz. pkg, semisweet chocolate pieces
1 9 inch baked pastry shell
1 envelope (1 tbsp) unflavored gelatin
1/4 cup cold water
5 tablespoons Prichards’ Fine rum
4 egg whites
1/2 cup sugar

Combine 5/8 cup sugar and cornstarch. Slowly add milk to egg yolks. Stir in sugar mixture. Cook and stir over medium heat till custard thickens and coats a spoon. Remove from heat, add vanilla. To 1 1/2 cups of the custard , add chocolate and stir till melted. Add 2 tablespoons of rum. Pour into pastry shell and chill.

Meanwhile, soften gelatin in cold water, add to remaining hot custard. Stir until dissolved. Stir in 3 tablespoons rum. Chill till slightly thickened. Beat egg whites till soft peaks form. Gradually add 1/2 cup sugar, beat until stiff peaks form. Fold in custard-gelatin mixture. Chill if necessary till mixture mounds. Pile over chocolate layer, chill till set. Trim with nuts.