1 (10-inch) graham cracker
-crust; chilled
1 tb Cornstarch
1/2 c Sugar
4 Egg yolks
2 c Milk; scalded
3/4 c Semi-sweet chocolate morsels
1 ts Vanilla
1 tb Unflavored gelatin
1/4 c Cold water
4 Egg whites
1/2 c Sugar
1 c Whipping cream
2 tb Sugar
1 ts Vanilla
Combine cornstarch, 1/2 cup sugar & egg yolks in top of double boiler.
Slowly add scalded milk. Cook, stirring until custard coats spoon. To 1 cup
of the custard, add chocolate morsels & stir until melted. Add vanilla &
pour into graham cracker crust. To remaining custard, add gelatin which has
bees softened in the cold water. Beat egg whites, adding 1/2 cup sugar
gradually until mixture is shiny & holds its shape. Fold in custard-gelatin
mixture. Pour over chocolate layer & chill until set. Whip cream, adding 2
Tbs sugar & vanilla. Be sure to use a 10-inch pie plate! (You may make the
pie the day before serving.)
LOIS MADONIA
From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings