2 c. scalded milk
4 egg yolks, well beaten
1/2 c. sugar
1 1/2 tbsp. cornstarch
2 tbsp. cold water
1 tbsp. gelatin
1 tsp. vanilla extract
4 egg whites
1 1/2 sq. bitter chocolate
1/4 tsp. cream of tartar
2 tbsp. whiskey or bourbon

Add eggs slowly to hot milk, stirring to keep eggs from cooking. Combine and stir in sugar and cornstarch. Cook in double boiler for 20 minutes, stirring occasionally, until it coats spoon. Remove and take out one cup. Add 1 1/2 squares of the chocolate to this cup, beat well as it cools. Add 1 teaspoon vanilla and pour into crust. Chill.

Dissolve gelatin in cold water, add to remaining custard and cool. (To prevent lumps in 2nd mixture: add to gelatin 2 tablespoons water; stir in well. Then add about 1 tablespoon water and just mix a little. Quickly add to custard.)

Beat 4 egg whites stiff with 1/2 cup sugar and 1/4 teaspoon cream of tartar, add 2 tablespoons whiskey, then fold into plain custard mixture. Pour on top of chocolate layer. Chill.

Cover top of pie with whipped cream and shavings of 1/2 square of bitter chocolate. Chill.