4 eggs, separated
2 squares unsweetened chocolate, melted and cooled
1c. sugar
1 1/4 tblspns cornstarch
1 tspn vanilla
2 c. scalded milk
1 tspn. almond extract
1 envelope gelatin
1/4 tspn cream of tartar
1/4 c. water
Instructions
In top of double boiler, combine egg yolks, scalded milk and 1/2 c. sugar mixed with cornstarch. Cook mixture on top of boiling water, stirring until thick enough to coat a spoon. Soften gelatin in water* and add to mixture in double boiler. Divide custard in half.
To one half of custard, add chocolate and vanilla. Pour into a baked pie shell and chill until firm. Place reserved custard in refrigerator.
Beat egg whites with cream of tartar, gradually add 1/2 c. sugar. Continue to beat until it holds its shape.
Add almond extract to vanilla custard and fold in beaten egg whites. Spread over chocolate custard. Refrigerate until ready to serve, at least six hours.
At serving time, spread pie with whipped cream and sprinkle with grated chocolate.
Extra Notes
my mom makes this pie every christmas day (in addition to the 8 or 10 or 12 different kinds of cookies she makes in the weeks preceding). it is wonderfully light and delicious, perfect for placing on top of all the roast beef and yorkshire pudding in my stomach!
hope you enjoy it too!
*i have no idea what this means -- lol -- if anybody has a problem, send me an email and i'll ask my mom.
