Black Bottom Pie (For Judy Meyers!)

(Judy I think this is the equivalent of a whoppie pie! Read recipe thoroughly and check the bottom part if you want to make it rum flavored)

10-inch baked pastry shell

3 c. milk

3/4 c. sugar

1/4 c. flour

4 eggs, separated

1 envelope unflavored gelatin

1/4 c. cold water

1 square (1 oz.) unsweetened chocolate, cut up

1 tsp. vanilla extract

1/2 c. heavy cream, whipped

1 square (1 oz.) chocolate, grated

• Scald milk. Mix 3/4 c. sugar and flour thoroughly; stir into milk.
• Beat egg yolks until lemon colored; gradually add milk mixture, stirring constantly. Cook over low heat, stirring until mixture thickens.
• Soften gelatin in cold water; add to mixture; stir until gelatin dissolves.
• Divide mixture into two parts. To one, add the cut-up-square of chocolate. Stir until melted; add 1 tsp. vanilla. Cool. Turn into baked pastry shell.
• Beat egg whites, adding 1/4 c. sugar while beating, until mixture holds peaks. Add second tsp. vanilla.
• Fold egg whites into remaining cooled mixture; spread over chocolate filling. Chill 4 to 6 hours. Just before serving spread top of pie with whipped cream; sprinkle with grated chocolate.

For crust: fourteen crisp ginger cookies or vanilla wafers, five tablespoons melted butter. Line a nine-inch pie pan, sides and bottom flat and firm. Bake 10 minutes in 300 degrees F. oven.

Basic filling: one and three-fourths cups milk, one-half cup sugar, one tablespoon cornstarch, one tablespoon gelatin, four egg yolks, pinch of salt.

Chocolate layer: two squares melted chocolate, one teaspoon vanilla.

For rum-flavored layer: four egg whites, one-eighth teaspoon tartar, one half cup sugar, one tablespoon rum.

For topping: two tablespoons confectioner's sugar, one cup whipping cream, grated chocolate.

Soak gelatin in cold water. Scald milk, add one-half cup sugar mixed with cornstarch and salt. Then add beaten egg yolks. Cook in double boiler stirring constantly until custard thickens and coats the spoon. Stir in gelatin and divide custard in half. To one-half the custard add melted chocolate and vanilla. Pour into crust.

Let other half cool. Beat egg whites and cream of tartar, adding sugar slowly. Blend with cooled custard and add rum. Spread over chocolate layer and chill in the ice box thoroughly. Serve with whipped cream, sprinkle grated chocolate on top.