I got the sweetest letter from Mrs. Mary Davidson Jennings, a 92-year old reader originally from Kosciusko, who loves Mississippi and Mississippi Magazine. She enclosed a brochure published in 1952 about the history of Weidmann’s Restaurant in Meridian, the oldest restaurant in Mississippi. Wiedmann’s was first opened in 1870 by Swiss chef Felix Weidmann in the Union Hotel. In 1923, it moved to its present location and was owned by Felix’s grandson Henry Weidman. Several other changes in ownership have occurred over the years. Now in business for a century and a half, Weidmann’s is just as much a local favorite as it was when it first opened. Surviving since the late 1800s, the renowned restaurant has it all –historic atmosphere, an incredible past, and mouthwatering fare including their famous Black Bottom Pie, the recipe which was included in Mrs. Mary Davidson Jennings brochure. Enjoy!
Crust:
14 Ginger snaps
5 tablespoons melted butter
Crush Ginger snaps in a zipper bag with a rolling pen until fine crumbs; add melted butter, and pat into the bottom of a 9-inch pie pan. Bake in hot (375-degree) oven for 10 minutes, and allow to cool.
Filling:
2 cups milk
4 egg yolks, well beaten; reserve egg whites
½ cup sugar
1½ tablespoons cornstarch
1 teaspoon vanilla extract
1½ squares bittersweet chocolate
1 teaspoon vanilla extract
In a saucepan over medium heat, scald milk by heating until a film forms on top but it does not boil; cool. Temper yolks with a small amount of milk, then slowly stir beaten egg yolks into warm milk a little at a time and stir to combine. In the top of a double boiler, stir together sugar and cornstarch. Add milk and egg mixture to sugar. Cook in a double boiler for 20 minutes, stirring occasionally, until it coats spoon. Remove from heat, and take out one cup of custard. To warm 1 cup of custard, stir in 1½ squares bittersweet chocolate, and beat well as chocolate melts and custard cools. When cool, add 1 teaspoon vanilla extract, then pour mixture into pie crust. Chill.
Second Mixture:
1 tablespoon gelatin
2 tablespoons cold water
4 egg whites
¼ teaspoon cream of tartar
½ cup sugar
2 tablespoons whiskey
In a bowl, dissolve gelatin in cold water. Stir in remaining custard, and cool. With mixer, beat
egg whites until stiff with ¼ teaspoon cream of tartar. Gradually beat in ½ cup sugar and add 2 tablespoons whiskey. Fold beaten egg whites into custard mixture. Cool, and pour on set chocolate mixture. Chill. Before serving, cover top of pie with whipped cream and sprinkle with shavings of bittersweet chocolate
Yield: 6 to 8 servings