Recipe: 00175 Title : Black Bottom Pie Author: Simeon Reich Date : June 1995 _________________________________________________________________________ 1/2 c. sugar 1 T cornstarch 2 c. milk, scalded 4 beaten egg yolks 1 teaspoon vanilla 1 c. semisweet chocolate pieces 1 9-inch bakd pastry shell 1 T gelatine (or agar) 1/4 c. cold water 1/2 teaspoon rum extract or 2 T rum 4 egg whites 1/2 c. sugar Combine 1/2 cup sugar and cornstarch. Slowly add milk to egg yolks. Stir in sugar mixture. Cook and stir over medium heat till custard thickens and coats a spoon. Remove from heat and add vanilla. To 1 cup of the custard, add chocolate and stir till melted. Pour into pastry shell and chill. Meanwhile, soften gelatine in water; add to remaining hot custard. Stir till dissolved. Stir in extract. Chill till slightly thickened. Beat egg whites till soft peaks form. Gradually add 1/2 c. sugar; beat till stiff peaks. Fold in gelatine mixture. Pour over chocolate layer. Chill till set. -=-=-=-=-=-=- _________________________________________________________________________