Black Bottom Pie

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 2 cups scalded milk
• 4 egg yolks
• 1 teaspoon vanila
• 1/2 cup semi-sweet or bittersweet chocolate morsels
• For the Vanilla custard:
• 1 tablespoon (envelope) unflavored gelatin
• 1/4 cup cold water
• 4 egg whites (room temperature)
• 1/2 cup sugar
• 1 10" baked pie crust

1. Prepare and bake one 10" pie shell, and let cool.
2. Soften the gelatin in cold water, and chill until slightly thickened.
3. Meanwhile, combine sugar and cornstarch.
4. Beat egg yolks to lemon color. Slowly add milk, until thoroughly mixed. Add the sugar/cornstarch.
5. Stir in top of double boiler over hot (not boiling) water until custard coats a spoon. Remove from heat and add vanila.
6. Add chocolate morsels to 1/2 cup of the hot custard and stir till smooth. Pour into the bottom of the pie shell and chill in refigerator.
7. For the vanilla custard:
8. Beat egg whites in a large mixing bowl until soft peaks form. Add sugar and continue beating unti stiff peaks form. Add the slightly thickened gelatin, and beat till thoroughly combined.
9. Fold remaining custard into the beaten eggwhite mixture. Pile custard over the chilled chocolate layer. Chill until set. Trim with shaved chocolate curls.

sugar, cornstarch, milk, egg yolks, vanila, semisweet, vanilla custard, unflavored gelatin, cold water, egg whites, sugar, crust

Taken from www.epicurious.com/recipes/member/views/black-bottom-pie-1220625 (may not work)