Black Bottom Pie

• 1 Tbsp. gelatin
• 1/4 c. cold water
• 1 1/2 oz. bitter chocolate
• 1 3/4 c. milk
• 1/2 c. sugar
• 3 tsp. cornstarch
• 3 eggs, separated
• 1 Tbsp. rum flavoring or vanilla
• 1/4 tsp. salt
• 1/4 tsp. cream of tartar
• 1/4 c. sugar

1. Soak gelatin in 1/4 cup of cold water.
2. Melt chocolate over hot water.
3. Scald milk.
4. Combine 1/2 cup sugar and cornstarch.
5. Beat egg yolks until light.
6. Add sugar and cornstarch to egg yolks, mix with scalded milk a little at a time and cook until thick.
7. Remove from heat and take out one cup of custard.
8. Blend in the chocolate (melted).
9. Pour into 9-inch pie shell of crushed graham crackers or gingersnaps and chill.
10. Dissolve soaked gelatin in the remaining custard when cool, stir in rum flavoring or vanilla.
11. Beat until well blended the three egg whites with salt and cream of tartar. Beat in gradually 1/4 cup of sugar (just like meringue).
12. Fold egg whites into remaining custard and pour over chocolate in pie shell. Chill.
13. Sprinkle top with a little grated chocolate.

gelatin, cold water, bitter chocolate, milk, sugar, cornstarch, eggs, rum flavoring, salt, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320639 (may not work)