Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | (10-inch) graham cracker crust; chilled |
| 1 tablespoon | Cornstarch |
| ½ cup | Sugar |
| 4 \N | Egg yolks |
| 2 cups | Milk; scalded |
| ¾ cup | Semi-sweet chocolate morsels |
| 1 teaspoon | Vanilla |
| 1 tablespoon | Unflavored gelatin |
| ¼ cup | Cold water |
| 4 \N | Egg whites |
| ½ cup | Sugar |
| 1 cup | Whipping cream |
| 2 tablespoons | Sugar |
| 1 teaspoon | Vanilla |
Combine cornstarch, ½ cup sugar & egg yolks in top of double boiler.
Slowly add scalded milk. Cook, stirring until custard coats spoon. To 1 cup of the custard, add chocolate morsels & stir until melted. Add vanilla & pour into graham cracker crust. To remaining custard, add gelatin which has bees softened in the cold water. Beat egg whites, adding ½ cup sugar gradually until mixture is shiny & holds its shape. Fold in custard-gelatin mixture. Pour over chocolate layer & chill until set. Whip cream, adding 2 Tbs sugar & vanilla. Be sure to use a 10-inch pie plate! (You may make the pie the day before serving.)
LOIS MADONIA
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .