Ambassador Black Bottom Pie

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

From the internet, I’ve learned that black bottom pies always feature a chilled chocolate custard along with some kind of whipped topping, either meringue or cream based. They probably originated in the South, and the name “black-bottomed” comes from the color of the chocolate layer. This pie is old school in that it gets its fluff from raw, whipped egg whites. Skip this in favor of another type of pie if you don’t want to eat raw eggs or if you’re immuno-suppressed.

subheading: Crust:

1 ½ cups graham cracker crumbs (11 Honeymaid Graham Crackers, crushed)

¼ cup granulated sugar

6 tablespoons butter, melted

subheading: Filling:

2 cups whole milk

2 cups granulated sugar, divided

1 ½ tablespoons cornstarch

4 egg yolks

1 teaspoon vanilla

1 tablespoon gelatin dissolved in 4 tablespoons cold water (1 ½ packets of Knox Gelatin)

1 ½ squares baking chocolate, melted

2 egg whites

¼ teaspoon cream of tartar

subheading: Topping:

1 cup heavy cream, whipped

½ square baking chocolate

Directions at austingastronomist.com

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