California Black Bottom Pie Recipe

1. Preheat the oven to 375 degrees F.

2. In a medium bowl, combine the chopped walnuts, graham cracker crumbs, ¼ cup of sugar, and melted butter. Mix thoroughly, then press firmly into a 9-inch deep-dish pie pan.

3. Bake in the oven for 8 minutes. Remove and cool.

Chocolate Layer:

1. Place the water in a small bowl and sprinkle gelatin over top. Set aside to soften.

2. In a medium saucepan, mix together ¾ cup of sugar, cornstarch, and salt. Whisk in the milk and cook over low heat, stirring constantly. When the mixture comes to a boil, remove from heat.

3. Place the beaten egg yolks in a small bowl and gradually add half a cup of hot milk mixture, whisking constantly. Whisk the egg yolk mixture back into the hot milk mixture.

4. Return the pan to heat and allow to boil for 3 minutes, stirring constantly. Remove from heat and place 1 cup of mixture in a small bowl.

5. Place the chocolate pieces in a glass bowl and microwave at 30 second intervals, stirring at each interval, until the chocolate is melted and smooth. Stir the chocolate and coffee granules into separated custard.

6. Allow this mixture to cool, then spread into bottom of crust. Place in refrigerator.

Rum Layer:

1. Stir the softened gelatin into remaining custard. Place a piece of plastic wrap directly on surface of custard and chill until firm.

2. In a large glass or metal mixing bowl, beat the egg whites with cream of tartar until foamy. Gradually add half a cup sugar, continuing to beat until whites form stiff peaks.

3. Whisk the rum into chilled gelatin mixture, then fold in beaten egg whites. Spread mixture on top of chocolate layer.

4. Chill pie for at least 2 hours, until filling is set.

5. Immediately before serving, whip the cream until soft peaks form. Place the whipped cream in a piping bag with a star tip and make 8 decorative swirls around edges of pie.

6. Place a walnut half in the middle of each swirl. Serve and enjoy!