Semi-sweet black bottom pie

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.)


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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