gelatin in cold water. Scald milk.
Combine 1/2 cup sugar and cornstarch.
Pour scalded milk into top of double boiler; add sugar and cornstarch
mixture. Stir in egg yolks. Cook mixture over hot water until custard coats a spoon -
about twenty minutes.
from heat; take out 1 cup of the custard. Add
melted chocolate to the one cup of custard and beat well with mixer.
When cool, add the 1 teaspoon of vanilla.
Pour into crust.
remaining custard is still hot, blend in gelatin and cool slightly, but do not
allow to stiffen. Add bourbon or
stiff meringue by beating egg whites until frothy; add cream of tartar, beat
until stiff. Fold meringue and dash
of vanilla into custard while it is still soft.
As soon as the chocolate custard has begun to set in the pie shell, cover
with the fluffy custard and chill until firm.
When ready to serve, spread with sweet whipped cream.
Garnish with bittersweet chocolate shavings.
Memphis Cookbook, 16th edition, 1952)