DailyInbox.com: The Recipe File -- Black Bottom Pie

[rcp-html-reply]

Title: THE RECIPE FILE

DIB Presents... DIB Mall DailyInbox's Inspiration Store Education Store Daily Inspiration Chicken Soup For the Soul Reader's Digest's Cybersmiles PAX TV's Proverbs Plus Volunteers of America's Bible Verses Zig Ziglar's Encouraging Word Ragan Publications' Bits and Pieces Family First's Family Minute All Pro Dad Military.com's America in Uniform DailyInbox's Messages Quotes Daily Reflections Daily Education Heloise's Heloise's Hints History Channel's This Day in History Good Housekeeping's Site of the Day Biography Channel's Born on This Day Junior Leagues' Recipe File LifeTip.com's LifeTips CoachVille's Trivia   Sipping Bird Birdbath Every garden or backyard needs a birdbath. This one features a small bird coming for a drink mounted on the rim. The post and bowl are cast aluminum, and the ornate base is cast iron providing added stability. 19.5 diameter, 30" tall Weight: 25 lbs. Sturdy, ornate cast iron base and post Cast aluminum bowl and ornamental bird Dailyinbox Shoppers only pay $52.98 plus shipping!! Order now!   Print this recipe Send this recipe to a friend Desserts: Black Bottom Pie from Atlanta Cooknotes INGREDIENTS FOR GINGERSNAP CRUST: 1-1/2 cups gingersnap crumbs 5 tablespoons butter, melted INGREDIENTS FOR FILLING: 4 eggs, separated 1 cup sugar, divided 1-1/2 tablespoons cornstarch 2 cups milk, scalded 1-1/2 ounces unsweetened chocolate, melted 1 teaspoon vanilla extract 1 tablespoon unflavored gelatin 2 tablespoons cold water 1/4 teaspoon cream of tartar 3 tablespoons bourbon 1/2 pint heavy cream, whipped Chocolate curls TO PREPARE: Preheat oven to 350 degrees.  To make crust, combine gingersnap crumbs and melted butter.  Press evenly into a 9-inch pie plate and bake 10 minutes.  Cool while preparing filling.   In top of double boiler, beat egg yolks with 1/2 cup sugar and cornstarch.  Slowly stir in scalded milk; cook mixture over hot water about 20 minutes or until thickened.  Remove 1 cup mixture and combine with melted chocolate; mix well.  Cool and add vanilla extract.  Pour into crust and chill.  Soften gelatin in water; add to remaining custard.  Beat egg whites with cream of tartar until stiff but not dry.  Gradually add 1/2 cup sugar.  Stir in bourbon.  Fold egg whites into custard.  Spoon on top of chocolate layer.  Chill 2 to 3 hours.  Top with whipped cream and chocolate curls. SERVES: 8 Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved. Visit The Junior League of Atlanta web site to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767. The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.           Subscription Information You are subscribed with e-mail address:  archive@jab.org To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]