Pie Friday

[valarltd]

I used to make this one frequently when we were first married. And Mudd learned the hard way that gingersnaps gave our cat gas.



Black Bottom Pie
Crust:
2 c. gingersnap crumbs
1/4 c. sugar
1/2 c. butter, melted

Filling:
1/4 c. sugar
1 Tbsp. cornstarch
2 c. milk
4 egg yolks
12 oz. semisweet chocolate chips
1 tsp. vanilla
1 package unflavored gelatin
1/4 c. cold water
4 egg whites
1/2 c. sugar

Combine cookie crumbs and sugar. Stir in butter. Pat into bottom of 9x13 pan. Chill. In saucepan, scald milk. In a small bowl, combine sugar and cornstarch. In another bowl, beat egg yolks. Slowly add milk, stirring constantly.

Return egg mixture to saucepan, stir in sugar and cornstarch. Cook, stirring constantly, until mixture coats the back of a spoon. Place chocolate chips in mixing bowl. Add 1 1/2 c. hot custard. Stir until chocolate is melted, add vanilla. Pour chocolate into crust. Refrigerate. Soften gelatin in cold water, add to remaining custard, stir until dissolved. Chill until thickened. Beat egg whites and sugar until soft peaks form. Fold into custard, pour over chocolate. Chill until set. Garnish with chocolate curls and strawberries.


Tamale pie is one of my favorites. The family isn't much for it because they don't like corn.

Tamale pie
1 lb ground meat (beef or turkey)
1 packet taco seasoning
1 onion
1 can black beans, drained
1 can corn, drained
1 can tomatoes with green chilies (I like the Mexican fiesta with lime and cilantro), with juice
1 box corn muffin/cornbread mix

Brown meat and onion, until meat is done and onion is soft. Add taco seasoning with tomatoes. Stir in corn and beans.

Scoop all into casserole dish. Prepare corn muffins as instructed. Spread batter over top. Bake as directed on muffin package.