Mildred Pierce'S Black Bottom Pie - cooking recipe

Ingredients

1 3/4 cups milk
3/4 cup sugar
3 egg yolks
3/4 cup ghirardelli unsweetened cocoa
1 tablespoon unflavored gelatin, soaked in
1/4 cup milk
2 cups heavy cream, divided
1 tablespoon powdered sugar
1 (9 inch) chocolate crumb crusts
2 tablespoons grated chocolate (to garnish)

Preparation

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