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One 9-inch pieClassic CRISCO Single Pie Crust 1 envelope unflavored gelatin 1/4 cup cold water 1/3 cup sugar 1 tablespoon cornstarch 1/4 teaspoon salt 2 cups milk 4 egg yolks, slightly beaten 2 ounces (2 squares) semisweet chocolate, melted 1 teaspoon vanilla extract 1 tablespoon milk 4 egg whites 1/2 cup sugar Line a 9-inch pie plate with pastry; bake and cool. Soften gelatin in cold water. Combine 1/3 cup sugar, cornstarch, and salt in a heavy saucepan. Gradually stir in milk, blending until smooth. Cook over medium heat, stirring constantly, until filling comes to boiling. Cook, stirring constantly, for 5 minutes, then remove from heat. Stir a small amount of hot filling into beaten egg yolks, mixing thoroughly, then stir into hot filling. Cook, stirring constantly, for 1 minute. Remove from heat and stir in gelatin. Blend melted chocolate and vanilla extract into 1 cup of the hot filling; pour filling into the baked pie shell. Chill until set (about 45 minutes). Stir 1 tablespoon of milk into remaining filling. Cool. Beat egg whites until frothy. Gradually add remaining 1/2 cup sugar, beating well after each addition; continue beating until stiff peaks are formed. Add a fourth of egg whites to custard to lighten. Fold remaining egg whites into filling, gently but thoroughly. Spoon over chocolate filling in pie shell. Chill several hours or overnight until filling is firm. Decorate with sweetened whipped cream and chocolate curls. |
