Movie stars love this black bottom pie. You’ll love it, too. Key to its fluffy, chiffon lightness is Knox unflavored gelatin.
Make Hollywood’s favorite Brown Derby black bottom pie recipe
1 envelope Knox Gelatine
3/4 cup sugar
1/8 teaspoon salt
1 egg yolk, slightly beaten
3/4 cup milk
4 squares Baker’s Unsweetened Chocolate
1 cup icy cold evaporated milk, whipped
1 teaspoon vanilla
1 baked 9-inch pie shell
1 cup cream, whipped and sweetened
Mix gelatine, sugar, and salt in top of double boiler. Combine egg yolk and milk and add to gelatin mixture. Add 3 squares of the chocolate. Cook over boiling water until chocolate is melted, stirring often.
Remove from heat and beat with egg beater until smooth. Chill until thickened. Then fold in whipped evaporated milk and vanilla.
Pile into pie shell and chill. Spread with whipped cream. Shave remaining 1 square chocolate into long curls with a vegetable slicer. Sprinkle over pie and stick widest curls upright.
Adapted from the “Brown Derby Cookbook” for use in your kitchen.
Vintage Hollywood landmark – The Brown Derby restaurant in Los Angeles