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