PENNINGTON BLACKBOTTOM PIE
1 9-inch pie shell, baked
6 tablespoons cocoa
2 tablespoons of butter
1 teaspoon butter or flavoring extract
1 teaspoon vanilla extract
3 1/4 cups of milk
1 1/3 cup sugar
1/3 cup cornstarch
Pinch of salt
1 capful of red food coloring
1 cup whipped cream
1/4 to 1/3 cup powdered sugar, or to taste
1. Make a high fluted edge on the pie crust when preparing the crust to hold the filling.
2. Melt the butter in a large double boiler over high heat. Add red food coloring, vanilla and butter extract. Add three quarters of the milk and heat through. Reserve a quarter of the milk.
3. Combine all dry ingredients in a large bowl; add the rest of the milk, mixing until smooth. Separate the eggs, store the whites in a metal bowl in the refrigerator; add yolks to mixture, whisking until smooth and well blended.
4. When the mixture in the double boiler reaches 180 degrees, add the cornstarch mixture, stirring constantly until the mixture thickens. Lower the heat to low and cook for 1 hour.
5. Whip the egg whites until they form stiff peaks. Fold the chocolate mixture into the egg white very gently, until there are no more white streaks. Refrigerate until pie is completely cooled. Top with whipped topping just before serving.
6. To make the whipped topping, pour the whipping cream into a chilled mixing bowl. Add the sugar and mix with the cooled beaters. Blend on medium speed until peaks begin to form. Spread over the pie with a spatula. It should have peaks and waves on the surface.