Black-Bottom Pie
1/2 cup sugar
1 tablespoon cornstarch
2 cups milk, scalded
4 beaten egg yolks
1 teaspoon vanilla
1 cup semisweet chocolate pieces
1 baked 9-inch pie shell
1 tablespoon (1 envelope) unflavored gelatin
1/4 cup cold water
4 egg whites
1/2 cup sugar
1 cup heavy cream, whipped
Chocolate decorettes
Combine sugar and cornstarch. Slowly add scalded milk to beaten egg yolks. Stir in sugar mixture. Cook and stir in top of double boiler until the custard coats a spoon. Add vanilla.
To 1 cup of the custard, add the chocolate pieces. Stir until chocolate is melted. Pour in bottom of cooled, baked pie shell. Chill.
Soften gelatin in cold water; add to remaining hot custard. Stir until dissolved. Chill until slightly thick.
Beat egg whites, adding sugar gradually, until mixture stands in stiff peaks. Fold in custard-gelatin mixture. Pour over chocolate layer and chill until set.
Garnish with whipped cream and chocolate decorettes.
by Theron Robinson (perfected and adapted from a recipe printed in an old, out of print version of the Better Homes & Gardens New Cookbook)
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