Black Bottom "Angel Pie" - cooking recipe

Ingredients

1 envelope Knox unflavored gelatine
3/4 c. sugar
1/8 tsp. salt
3/4 c. milk
1 egg yolk
3 sq. unsweetened chocolate
1 c. ice cold evaporated milk, whipped
1 tsp. vanilla
1 (9-inch) baked pie shell
whipped cream

Preparation

Mix gelatine, sugar and salt thoroughly in a saucepan.
Beat egg yolk and milk together.
Add to gelatine mixture.
Add chocolate and cook over medium heat, stirring constantly, until chocolate is melted.
Do not boil.
Remove from heat and beat with rotary beater until smooth.
Place pan in a bowl of ice water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon. Fold in whipped evaporated milk and vanilla. Turn into a baked pie shell and chill until firm. Top with whipped cream. Serves 9.