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Category: Dessert

Spirit: Rum

Title: Connie Prichard's Famous Black Bottom Pie

Making this great ol’ favorite has almost become a lost art.  If you follow Connie’s tried and true guidelines from recipes given to her by her mother many years ago, this Black Bottom Pie will be a real crowd pleaser.


5/8 Cups Sugar
4 t cornstarch
2-½ Cups Scalded Milk
5 beaten egg yolks
1 t vanilla flavoring
8 ounce package of semisweet chocolate pieces
1 nine inch baked pastry shell
1 T unflavored gelatin
1/4 cup cold water
5 T Prichard’s Fine Rum
4 egg whites
1/2 Cup Sugar


1. Combine 5/8 cups sugar and cornstarch. 
2. Slowly add milk to egg yolks. Stir in sugar mixture.
3. Cook and stir over medium heat until custard thickens and coats spoon.  Remove from heat and add vanilla. 
4. To 1 ½ cups of the custard, add chocolate and stir until melted. 
5. Add 2 tablespoons of rum. 
6. Pour into baked pastry shell and chill.
7. Meanwhile, soften gelatin in cold water and add to remaining hot custard.  Stir until dissolved. 
8. Stir in 3 tablespoon rum.  Chill until slightly thickened.  Beat egg whites until soft peaks form. 
9. Fold in custard-gelatin mixture.
10. Chill if necessary until mixture mounds. 
11. Pile over chocolate layer.  Chill until set and trim with nuts.


Recipe provided by Prichards Distillery in Tennessee.






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Copyright: Terry and Kathy Sullivan 2016