BLACK BOTTOM PIE|
1 envelope unflavored gelatin
1/4 c. cold water
4 eggs, separated
1/4 c. sugar
1/8 tsp. salt
2 c. milk, scalded
1 1/2 sq. unsweetened
1/2 tsp. vanilla
1 tsp. rum extract or 1 Tbsp.
1/2 c. sugar
1/4 tsp. cream of tartar
1 (9-inch) graham cracker
Soften gelatin in cold water. Combine slightly beaten
egg yolks, 1/2 cup sugar and salt. Gradually stir in hot milk.
Cook over hot water until mixture coats spoon, stirring con-
stantly. Remove from heat. Measure 1 cup custard. Add
chocolate mixture and vanilla. Beat well. Pour into crust;
chill. To remaining custard, add gelatin and rum. Stir to
dissolve gelatin. Cool, but do not chill. Beat egg whites
with cream of tartar until stiff. Gradually beat in 1/2 cup of
sugar. Fold into cool custard. Pour over chocolate layer.
Chill thoroughly. Just before serving, top with sweetened
whipped cream and sprinkle with shaved chocolate.
This is Bud's absolute favorite.
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