Yield: 6 Servings
|1 \N||(10-inch) graham cracker crust; chilled|
|4 \N||Egg yolks|
|2 cups||Milk; scalded|
|¾ cup||Semi-sweet chocolate morsels|
|1 tablespoon||Unflavored gelatin|
|¼ cup||Cold water|
|4 \N||Egg whites|
|1 cup||Whipping cream|
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.)
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .