Mildred Pierce'S Black Bottom Pie

• 1 3/4 cups milk
• 3/4 cup sugar
• 3 egg yolks
• 3/4 cup ghirardelli unsweetened cocoa
• 1 tablespoon unflavored gelatin, soaked in
• 1/4 cup milk
• 2 cups heavy cream, divided
• 1 tablespoon powdered sugar
• 1 (9 inch) chocolate crumb crusts
• 2 tablespoons grated chocolate (to garnish)

1. Scald the milk in a saucepan.
2. Stir together the sugar and egg yolks in a bowl until smooth. Mix a little of the hot milk with the eggs, then stir the mixture into the milk.
3. Sift the cocoa into a bowl. add a little of the hot milk mixture and stir, then add the cocoa mixture to the milk mixture. cook over medium heat, stirring constantly, until the liquid coats the back of a wooden spoon, about 2 to 3 minutes.
4. Remove from heat. Stir the gelatin into the hot custard. Place the pan over a bowl of ice. Chill, stirring occasionally, until the custard forms a mound when dropped from a spoon.
5. Whip 1 cup cream until it forms still peaks. Fold into the custard.
6. Fill the pie crust with the custard mixture and refrigerate until set, overnight or several hours.
7. In a small bowl, whip the remaining 1 cup cream. Stir in the powdered sugar. spread evenly over the filling and sprinkle with grated chocolate.

milk, sugar, egg yolks, ghirardelli, unflavored gelatin, milk, heavy cream, powdered sugar, chocolate, chocolate

Taken from www.food.com/recipe/mildred-pierces-black-bottom-pie-256568 (may not work)