Black-Bottom Pie

• 12 cup sugar
• 1 tablespoon cornstarch
• 2 cups milk, scalded
• 4 eggs, separated
• 1 teaspoon vanilla
• 1 (6 ounce) package semi-sweet chocolate chips
• 9 inches graham cracker crust
• 14 ounce unflavored gelatin, 1 envelope Knox
• 14 cup cold water
• 12 cup sugar
• 1 cup heavy whipping cream, whipped
• 2 tablespoons confectioners' sugar
• 1 ounce semi-sweet chocolate baking square, shavings

1. Combine sugar and cornstarch in top of medium double-boiler.
2. In medium bowl, VERY slowly add scalded milk* to beaten egg yolks.
3. Stir into the sugar mixture.
4. Cook and stir in top of double boiler over hot, not boiling, water until mixture coats the back of a spoon.
5. Remove from heat; add vanilla and stir.
6. To 1 cup of custard, add the chocolate chips and stir until melted.
7. Pour into bottom of crust.
8. Chill.
9. Meanwhile, soften gelatin in cold water.
10. Add to remaining hot custard.
11. Stir until dissolved.
12. Chill until slightly thick.
13. Beat egg whites until soft peaks form.
14. Gradually beat in sugar and continue beating till stiff peaks form.
15. Fold in custard-gelatin mixture.
16. Pile over chocolate layer, chill until set; at least 3 hours.
17. Whip heavy whipping cream till soft peaks form, then add confectioners sugar and whip till stiff peaks form, but no longer or it will turn to butter.
18. Top with whipped cream and chocolate shavings.
19. *To scald milk, heat on med-low in saucepan JUST until you get slight bubbling around edges of pan.

sugar, cornstarch, milk, eggs, vanilla, semisweet chocolate chips, graham cracker crust, unflavored gelatin, cold water, sugar, heavy whipping cream, sugar, semisweet chocolate baking square

Taken from www.food.com/recipe/black-bottom-pie-452005 (may not work)