Semi-sweet black bottom pie

6 Servings

Ingredients

QuantityIngredient
1(10-inch) graham cracker crust; chilled
1tablespoonCornstarch
½cupSugar
4Egg yolks
2cupsMilk; scalded
¾cupSemi-sweet chocolate morsels
1teaspoonVanilla
1tablespoonUnflavored gelatin
¼cupCold water
4Egg whites
½cupSugar
1cupWhipping cream
2tablespoonsSugar
1teaspoonVanilla

Directions

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, .