Black Bottom Pie

• 2 c. milk
• 1/2 c. sugar
• 1 1/2 sq. chocolate, grated
• 1 pkg. plain gelatin
• 4 egg whites
• 1/4 tsp. cream of tartar
• 1 c. whipping cream
• 1 baked 10-inch single pie shell
• 4 egg yolks, beaten
• 1 1/4 Tbsp. cornstarch
• 1 tsp. vanilla
• 1/4 c. cold water
• 1/2 c. sugar
• 1 Tbsp. rum or more (if desired)
• 1/2 sq. chocolate, grated

1. Scald milk; slowly add egg yolks.
2. Combine sugar and cornstarch; add to milk and egg mixture.
3. Cook, stirring constantly, until mixture coats spoon, about 5 minutes.
4. Remove from heat.
5. To 1 cup of this custard, add 1 1/2 squares grated chocolate and the vanilla, mixing well.
6. When cool, pour into the baked pie shell and chill.
7. Soften gelatin in cold water and dissolve in remaining custard.
8. Cool.
9. Beat egg whites and cream of tartar until stiff and gradually add sugar.
10. Fold into custard. Add rum extract.
11. As soon as chocolate has set, pour in the custard mixture.
12. Chill until firm.
13. Whip the cream and spread on pie.
14. Top with grated chocolate.
15. Serves 6 to 8.

milk, sugar, chocolate, gelatin, egg whites, cream of tartar, whipping cream, shell, egg yolks, cornstarch, vanilla, cold water, sugar, rum, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782997 (may not work)