Black Bottom Pie

Thank you, Krissy!
1 T unflavored gelatin
1/4 cup cold water
1 cup sugar
1/2 t salt
1/4 cup cornstarch
2 cups milk
4 whole eggs, separated
6 oz semi sweet chocolate pieces
1 t vanilla
1/4 t cream of tarter
1 T dark rum

Bake a pie shell at 425* for 12 minutes using a 10" pan. Soften the gelatin in the cold water and set aside.

Combine 1/2 cup of sugar with the salt and cornstarch and gradually stir in the milk using a wire whisk. Bring to a boil and cook until thickened, stirring constantly.

Beat the egg yolks in a mixing bowl and gradually stir in the hot mixture. Return the custard to the heat and cook, stirring for two minutes. Remove the saucepan from the heat and measure out of 1.5 cups of custard. Add the melted chocolate and vanilla and pour into the pie shell. Chill in the fridge.

Add the gelatin to the remaining 1.5 cups of custard mixture, stirring until the gelatin dissolves. Cool to lukewarm and add the rum. Beat the egg whites wtih the cream of tarter until stiff. Gradually bet in the remaining sugar. Fold the egg whites into the rum flavored custard. Pour over teh chocolate mixture and chill.

Serve pie topped with whipped cream and garnish with shaved chocolate. We also like to top with toasted coconut.