Black-bottom pie

Black-bottom pie

Ingredients/Components

• sugar - 1/2 c
• vanilla - 1 tsp
• pkg - 1 oz
• cornstarch - 1 Tbsp
• cold water - 1/4 c
• egg whites - 4 item
• envelope unflavored gelatin - 1 item
• beaten egg yolks - 4 item
• milk, scalded - 2 c
• 10-inch baked pastry shell - 1 item

How to make black-bottom pie:

Combine the 1/2 cup sugar, cornstarch and beaten egg yolks. Slowly add to scalded milk. Cook and stir in double boiler (or heavy pan) until custard coats a spoon. Remove from heat; add vanilla. To 1 cup of the custard, add the chocolate pieces and stir until melted. Pour into bottom of cooled, baked pastry shell. Chill.

Meanwhile, soften gelatin in cold water; add to remaining hot custard. Stir until dissolved. Chill until slightly thick. Beat egg whites until soft peaks form. Gradually beat in sugar and continue beating until stiff peaks form. Fold in custard-gelatin mixture. Pour over chocolate layer and chill until set (4 to 6 hours). Serve with whipped cream.

Recipe categories: Desserts, Pie, Pies and tarts.