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Category: Desserts

Black bottom pie

Black bottom pie
Los Angeles Times

On Saturday, a 60-year-old film had the grand old Alex Theatre in Glendale packed for two shows. Of course! "Mildred Pierce" is the Glendale movie. You probably know the story: Plucky Glendale gal with great legs throws her husband out, ... Read more

Total time: 50 minutes plus chilling | Serves 10
Note: Adapted from a recipe that ran in The Times Nov. 14, 1932.
  • 1 3/4 cups milk
  • 3/4 cup sugar
  • 3 egg yolks
  • 3/4 cup Ghirardelli unsweetened cocoa
  • 1 tablespoon unflavored gelatin soaked in 1/4 cup milk
  • 2 cups heavy cream, divided
  • 1 tablespoon powdered sugar
  • 1 (9-inch) graham cracker pie crust
  • 2 tablespoons grated
  • chocolate for garnish

Step 1Scald the milk in a saucepan.

Step 2Stir together the sugar and egg yolks in a bowl until smooth. Mix a little of the hot milk with the eggs, then stir the mixture into the milk.

Step 3Sift the cocoa into a bowl. Add a little of the hot milk mixture and stir, then add the cocoa mixture to the milk mixture. Cook over medium heat, stirring constantly, until the liquid coats the back of a wooden spoon, about 2 to 3 minutes.

Step 4Remove from heat. Stir the gelatin into the hot custard. Place the pan over a bowl of ice. Chill, stirring occasionally, until the custard forms a mound when dropped from a spoon.

Step 5Whip 1 cup cream until it forms stiff peaks. Fold into the custard.

Step 6Fill the pie crust with the custard mixture and refrigerate until set, several hours or overnight.

Step 7In a small bowl, whip the remaining 1 cup cream. Stir in the powdered sugar. Spread evenly over the filling and sprinkle with grated chocolate.

Each serving:
417 calories; 6 grams protein; 37 grams carbohydrates; 3 grams fiber; 30 grams fat; 17 grams saturated fat; 147 mg. cholesterol; 120 mg. sodium.
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