JENNIFER MERRITT — One Workplace, Santa Clara
Military Veterans Resource Group
When I was little, in the heart of North Beach, the Italian district of San Francisco, I would stand on a rickety step stool in my Nonni’s tiny kitchen hovering beside her while she rolled out the dough for this recipe. Black Bottom Pie was a family tradition, served at every family gathering from holidays to funerals. And only Nonni could make it perfectly. She never used a recipe, and for years her daughters nagged her for it. I can still remember her smirking in the kitchen as she baked, knowing she was holding a treasured secret from all of us kids. It took decades for one of my aunts to try to recreate this delicious treat and note the recipe. Now, when I make it, I can’t help but think of her standing in her kitchen, with her housecoat on whipping up chocolate custard and swatting my Nonno’s hand away from taking a little lick. I hope this recipe brings the same simple joy that it did at our family gatherings.
INSTRUCTIONS
On top of a double boiler, combine 4 egg yolks, ½ cup of sugar mixed with 1 ¼ tbsp cornstarch, and 2 cups of scalded milk.
Cook the mixture over boiling water, stirring, until thick enough to coat a spoon.PREP TIME: 35 minutes
COOK TIME: 15 minutes + 2 hours refrigeration
TOTAL TIME: 3 hours
INGREDIENTS
4 egg yolks
1 cup sugar, divided
1 ¼ tbsp cornstarch
2 cups scalded milk
1 envelope gelatin
2 squares unsweetened baking chocolate
1 tsp vanilla
1 9 inch pastry shell
4 egg whites
¼ tsp cream of tartar
3 tbsp rum
Sweetened whipped cream, enough to cover 9 inch pie
Grated semisweet chocolate for topping