Recipe for cooking black bottom pie

Desserts to Go with Coffee and Tea :: Perfect Pies

Black Bottom Pie

1/2 c. sugar
1 Tbsp. cornstarch
2 c. milk, scalded
4 egg yolks, beaten
1 (6 ounce) pkg. semisweet chocolate chips
1 tsp. vanilla extract or flavoring
1 (9-in.) deep pie shell, baked
1 env. unflavored gelatin
1/4 c. cold water
4 egg whites
1/2 c. sugar
1 c. whipping cream, whipped

Combine sugar and cornstarch. Slowly add scalded milk to beaten egg yolks. Stir into sugar-cornstarch mixture. Cook in top of double boiler until custard coats a spoon.

To 1 c. of the custard, add chocolate pieces. Stir until chocolate is melted. Add vanilla extract or flavoring. Pour into cooled pie shell and chill.

Soften gelatin in cold water and add to remaining hot custard. Stir until dissolved. Chill until slightly thick.

Beat egg whites, adding sugar gradually, until mixture stands in stiff peaks. Fold in custard-gelatin mixture. Pour over chocolate layer and chill until set. Top with whipped cream and chocolate curls or shavings.