Title: Black Bottom Pie
Categories: Dessert Pie
Yield: 8 Servings
| 1/2 | c | Sugar |
| 1 | tb | Cornstarch |
| 2 | c | Scalded milk |
| 1/4 | c | Cold water |
| 1/2 | ts | Vanilla extract |
| 4 | | Egg whites |
| 1 | | 9" baked pastry shell |
| 1 | tb | Unflavored gelatin |
| 4 | | Egg yolks, beaten |
| 1 | ts | Vanilla |
| 6 | oz | Semi-sweet chocolate bits |
| 1/2 | c | Sugar |
Combine cornstarch & 1/2 c sugar. Slowly add milk to egg yolks, then stir
into sugar & cornstarch mixture. Cook in double boiler, stirring
constantly, until it coats spoon. Remove from heat, add vanilla. Remove one
cup of this custard mixture and stir in chocolate bits until melted. Pour
chocolate mixture inyo pastry shell & chill. Soften gelatin in water and
add to remaining hot custard; stir until gelatin is dissolved. Add
flavoring. Chill until slightly thickened. Beat eggs whites until soft
peaks form. Gradually add remaining sugar while beating, until stiff. Fold
custard/gelatin into egg whites and pile over chocolate layer in pie shell.
Chill until set and garnish with chopped walnuts. Mrs. Henry D. Chaplin