Black Bottom Pie

• 2 sq. unsweetened chocolate
• 1 envelope unflavored gelatin
• 1/4 c. cold water
• 1 c. sugar
• 1 Tbsp. cornstarch
• dash of salt
• 1 c. whipping cream
• 2 c. milk
• 4 eggs, separated
• 1 tsp. vanilla
• 1 baked pastry shell
• 1 Tbsp. rum flavoring
• 1/8 tsp. cream of tartar

1. Melt chocolate.
2. Soften gelatin in cold water.
3. Mix 1/2 cup sugar, cornstarch and salt in pan.
4. Stir in milk; cook over low heat, stirring constantly, until thickened.
5. Beat egg yolks.
6. Stir hot custard, slowly, into egg yolks.
7. Add gelatin. Strain into 4-cup measure.
8. Spoon 1 cup custard back into saucepan; blend in chocolate and vanilla.
9. Pour chocolate mixture into pastry shell. Chill.
10. Stir rum flavoring into remaining custard.
11. Cool.
12. Beat egg whites with cream of tartar; add remaining sugar.
13. Fold egg whites into custard; spoon over chocolate mixture.
14. Chill for 2 hours.
15. Top with whipped cream.
16. Yields 6 servings.

unsweetened chocolate, unflavored gelatin, cold water, sugar, cornstarch, salt, whipping cream, milk, eggs, vanilla, pastry shell, rum flavoring, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=791376 (may not work)