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Black Bottom Pie

1/2 cup granulated sugar
1 tablespoon cornstarch
2 cups milk, scalded
4 egg yolks, beaten
1 (6 ounce) package semisweet chocolate chips
1 teaspoon vanilla extract
1 (9-inch) deep pie shell, baked
1 envelope unflavored gelatine
1/4 cup cold water
4 egg whites
1/2 cup granulated sugar
1 cup whipping cream, whipped

Combine sugar and cornstarch. Slowly add scalded milk to beaten egg yolks. Stir into sugar-cornstarch mixture. Cook in top of double boiler until custard coats a spoon.

To 1 cup of the custard, add chocolate pieces. Stir until chocolate is melted. Add vanilla extract. Pour into cooled pie shell and chill.

Soften gelatine in cold water and add to remaining hot custard. Stir until dissolved. Chill until slightly thick.

Beat egg whites, adding sugar gradually, until mixture stands in stiff peaks. Fold in custard-gelatine mixture. Pour over chocolate layer and chill until set. Top with whipped cream and chocolate curls or shavings.