Black Bottom Pie
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INGREDIENTS 2 cups milk, scalded 4 egg yolks, beaten ½ cup sugar 1-½ tablespoon cornstarch 1-½ squares bitter chocolate, melted 1 teaspoon vanilla 1 tablespoon unflavored gelatin 4 tablespoons water 4 egg whites ½ cup sugar ¼ teaspoon cream of tartar 2 tablespoons whiskey One prepared Gingersnap Pie Crust Add yolks slowly to hot milk. Mix sugar and cornstarch, stir into milk. Cook mixture in double boiler 20 minutes, stirring constantly until mixture coats a spoon. Remove from heat. Remove 1 cup of the custard and add melted chocolate, stirring until chocolate is melted. Add vanilla and pour into pie shell. Chill in refrigerator. SECOND MIXTURE - Dissolve unflavored gelatin in water and stir into remaining custard. Beat the egg whites, remaining ½ cup sugar and cream of tartar until stiff. Then add the whiskey. Fold this meringue into the custard. Pour over the chocolate mixture in the pie shell. Chill. Top with whipped cream and shaved chocolate, if desired.