Black Bottom Pie - cooking recipe

Ingredients

6 tbsp (3/4 stick) butter
1/4 cup sugar
1 None egg
1 cup flour
1/4 cup self-rising flour
1 tbsp unflavored gelatin
1 1/4 cups milk
1 tbsp cornstarch
3 None eggs, separated
2 oz semi-sweet chocolate, melted
1 tsp vanilla extract
1/2 cup sugar
1/2 cup heavy cream, whipped, for topping
1 oz semi-sweet chocolate, grated, for topping

Preparation

For the pastry, beat butter and sugar in medium bowl with electric mixer until just combined. Beat in egg. Stir in sifted flours, in two batches. Turn dough onto floured surface; knead until smooth. Cover; refrigerate 30 mins.
Meanwhile, for the custard filling. Sprinkle gelatin over 1/4 cup of the milk in small bowl. Blend 1/4 cup of the sugar, cornstarch and remaining 1 cup milk in small saucepan. Stir on medium heat until mixture boils and thickens. Remove from heat.
Quickly stir in egg yolks, then gelatin mixture until smooth. Divide custard into two bowls. Stir melted chocolate into one bowl. Cover both bowls; cool to room temperature.
Stir vanilla extract into plain custard. Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until dissolved after additions. Fold egg white mixture into vanilla custard, in two batches.
Preheat the oven to 400\u00b0F. Roll pastry on floured surface until large enough to line a 9-inch pie dish. Place pastry in dish, pressing into bottom and side; trim edge. Prick pastry all over with fork.
Bake about 15 mins or until browned. Cool.
Spread chocolate custard into pie crust. Refrigerate until firm. Spread vanilla custard over chocolate layer. Refrigerate until firm. Spread whipped cream over custard, then sprinkle with grated chocolate.