Black Bottom Pie

Time 50 minutes
Yields Serves 10
Black bottom pie
(Los Angeles Times)

Scald the milk in a saucepan.


Stir together the sugar and egg yolks in a bowl until smooth. Mix a little of the hot milk with the eggs, then stir the mixture into the milk.


Sift the cocoa into a bowl. Add a little of the hot milk mixture and stir, then add the cocoa mixture to the milk mixture. Cook over medium heat, stirring constantly, until the liquid coats the back of a wooden spoon, about 2 to 3 minutes.


Remove from heat. Stir the gelatin into the hot custard. Place the pan over a bowl of ice. Chill, stirring occasionally, until the custard forms a mound when dropped from a spoon.


Whip 1 cup cream until it forms stiff peaks. Fold into the custard.


Fill the pie crust with the custard mixture and refrigerate until set, several hours or overnight.


In a small bowl, whip the remaining 1 cup cream. Stir in the powdered sugar. Spread evenly over the filling and sprinkle with grated chocolate.

Adapted from a recipe that ran in The Times Nov. 14, 1932.

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