Black Bottom Pie

Ingredients

1 tablespoon unflavored gelatin
1/4 cup cold water
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups Roberts Eggnog
1 1/2 squares (1 ounce each) unsweetened chocolate, melted
1 teaspoon vanilla extract
1-9 inch baked crumb crust
1 teaspoon rum flavoring
2 cups Roberts Whipping Cream
1/4 cup powdered sugar, sifted
1/2 square (1/2 ounce) unsweetened chocolate, grated

Preparation

Soften gelatin in water; set aside. In a heavy saucepan, mix together sugar, cornstarch and salt; gradually stir in eggnog. Cook over medium heat, stirring constantly, until thickened; cook an additional 2 minutes. Remove from heat and blend in softened gelatin, stirring until dissolved. Divide filling in half; add melted chocolate and vanilla extract to 1 portion; pour mixture into baked pie crust. Allow remaining half of filling to cool; stir in rum flavoring. Using clean beaters, whip whipping cream until stiff peaks form; fold half into rum-flavored filling. Carefully spoon mixture over chocolate layer; chill well. Fold sifted powdered sugar into remaining whipped cream. Spread sweetened whipped cream evenly over pie; sprinkle with grated chocolate. (Keep refrigerated.)

Yield: one 9 inch pie

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.