Blackbottom Pie III Recipe

Ingredients
<br>- ½ cup white sugar
<br>- 1 tablespoon cornstarch
<br>- 3  egg yolks, beaten
<br>- 2 cups milk
<br>- 1 cup semisweet chocolate chips
<br>- 1 teaspoon vanilla extract
<br>- 1 (.25 ounce) package unflavored gelatin
<br>- ¼ cup cold water
<br>- 3  egg whites
<br>- ½ cup white sugar
<br>- 1 cup heavy cream
<br>- 2 cups semisweet chocolate curls (optional)
<br>- 1 (9 inch) pie crust, baked
<br><p></p>Directions
<br>step 1: In a small bowl, mix together 1/2 cup sugar and cornstarch. Place egg yolks in a separate bowl and slowly whisk in scalded milk. Whisk in sugar mixture, then pour this mixture into top of a double boiler. Cook, stirring constantly, until mixture coats the back of a spoon. Remove from heat.
<br>step 2: Place 1 cup of hot custard mixture in a small bowl and stir in chocolate chips until mixture is smooth and chocolate is melted. Pour into bottom of baked pastry shell and chill in refrigerator.
<br>step 3: Soften gelatin in cold water for 5 minutes, then stir into remaining custard mixture. Chill until mixture is slightly thickened. In a medium glass or metal bowl, beat egg whites until foamy. Continue to beat while slowly adding 1/2 cup sugar, until whites form stiff peaks. Fold whites into custard mixture. Gently pour this mixture over chocolate layer in pastry shell. Chill until completely set, at least 4 hours.
<br>step 4: Just prior to serving, whip 1 cup cream until stiff. Garnish pie with whipped cream and chocolate curls if desired.
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Ingredients
- ½ cup white sugar
- 1 tablespoon cornstarch
- 3 egg yolks, beaten
- 2 cups milk
- 1 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1 (.25 ounce) package unflavored gelatin
- ¼ cup cold water
- 3 egg whites
- ½ cup white sugar
- 1 cup heavy cream
- 2 cups semisweet chocolate curls (optional)
- 1 (9 inch) pie crust, baked

Directions
step 1: In a small bowl, mix together 1/2 cup sugar and cornstarch. Place egg yolks in a separate bowl and slowly whisk in scalded milk. Whisk in sugar mixture, then pour this mixture into top of a double boiler. Cook, stirring constantly, until mixture coats the back of a spoon. Remove from heat.
step 2: Place 1 cup of hot custard mixture in a small bowl and stir in chocolate chips until mixture is smooth and chocolate is melted. Pour into bottom of baked pastry shell and chill in refrigerator.
step 3: Soften gelatin in cold water for 5 minutes, then stir into remaining custard mixture. Chill until mixture is slightly thickened. In a medium glass or metal bowl, beat egg whites until foamy. Continue to beat while slowly adding 1/2 cup sugar, until whites form stiff peaks. Fold whites into custard mixture. Gently pour this mixture over chocolate layer in pastry shell. Chill until completely set, at least 4 hours.
step 4: Just prior to serving, whip 1 cup cream until stiff. Garnish pie with whipped cream and chocolate curls if desired.

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