Blackbottom Pie

1. Scald (bring almost to a boil) the milk in a saucepan.
2. In a separate bowl, beat the egg yolks, then add 1/2 cup of sugar gradually until the mixture is light and fluffy. Add the cornstarch.
3. Spoon a little of the scalded milk into the egg-yolk, cornstarch, and sugar mixture, and mix well. Spoon a little more in, etc, until the egg yolk mixture is fairly warm. Then pour the egg yolk mixture, stirring constantly, back into the saucepan with the remaining milk, and stir until the mixture thickens. (It will curdle if overheated, so have 6 inches of cold water in the sink so you can quickly put the hot saucepan in it, stirring madly, to cool it off a bit.)
4. Remove from heat, and divide the custard in two.
5. Into one half of the custard, stir the 1-1/2 ounces of unsweetened chocolate and the vanilla.
6. In a small heat-proof dish, sprinkle the gelatine over the 2 tbsp of water, and dissolve it over boiling water.
7. In a separate bowl, beat the 4 egg whites until stiff, gradually adding the 1/2 cup of sugar and the cream of tartar until the peaks hold their shape.
8. Gently fold the whipped egg whites and the whiskey into the other half of the custard.
9. Put the chocolate custard into the crust.
10. Put the whiskey custard on top.
11. Chill for approximately 4 hours, or until firmly set.
12. Just before serving, top with whipped cream and shaved chocolate.