Semi-sweet black bottom pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (10-inch) graham cracker crust; chilled | |
| 1 | tablespoon | Cornstarch |
| ½ | cup | Sugar |
| 4 | Egg yolks | |
| 2 | cups | Milk; scalded |
| ¾ | cup | Semi-sweet chocolate morsels |
| 1 | teaspoon | Vanilla |
| 1 | tablespoon | Unflavored gelatin |
| ¼ | cup | Cold water |
| 4 | Egg whites | |
| ½ | cup | Sugar |
| 1 | cup | Whipping cream |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Vanilla |
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, .
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