Grandma Peggy'S Black Bottom Pie

• 1/4 c. water
• 1 envelope gelatin (unflavored)
• 2 c. milk
• 4 eggs
• 1/2 c. sugar
• 1 Tbsp. cornstarch
• 6 oz. semi-sweet chocolate chips
• 1 Tbsp. vanilla
• 9-inch baked pie shell
• 1/2 c. sugar
• 1 pt. whipped heavy cream
• grated unsweetened chocolate

1. Soften gelatin in water.
2. Cook in double boiler until it coats a spoon. Scald milk and add beaten egg yolks and 1/2 cup sugar to which cornstarch has been blended.
3. Pour custard you just made with chocolate chips. Stir until smooth. Add vanilla; stir and pour into baked pie shell. Add softened gelatin to remaining custard. Stir; cool in refrigerator until cool but NOT set.
4. Beat egg whites with 1/2 cup sugar (add sugar when whites begin to thicken). Fold cooled custard into egg white mixture. Pour over cooled chocolate layer. Let sit at least 2 hours. Cover with whipped heavy cream. Garnish with grated unsweetened chocolate, if desired.

water, gelatin, milk, eggs, sugar, cornstarch, semisweet chocolate chips, vanilla, shell, sugar, whipped heavy cream, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=120740 (may not work)