Groff’s Black Bottom Pie, a beloved summertime treat in Wildwood, N.J.

Groff’s Black Bottom Pie is from the former Groff’s Restaurant in Wildwood, N.J.

INGREDIENTS

1 pie shell
2 cups milk
3 tablespoons cornstarch
1 cup sugar
4 egg yolks, beaten
1 tablespoon gelatin
3 tablespoons cold water
1½ squares Baker’s chocolate
2 teaspoons vanilla
4 egg whites, beaten
whipped cream
grated bittersweet chocolate

PREPARATION

• Bake 1 pie shell, cool, and set aside.
• In a double boiler, scald 2 cups of milk.
• Sift together 3 tablespoons of cornstarch and ½ cup of sugar. Add sifted mixture to scalded milk. Cook for 10 minutes.
• Add 4 beaten egg yolks to milk. Cook for five minutes.
• Add 1 rounded tablespoon of gelatin (previously soaked in 3 tablespoons of cold water). Cook for about three minutes (or long enough to cook the egg yolks and dissolve the gelatin). Remove from stove.
• Remove 1 cup of the mixture. In a separate bowl, add 1½ squares of melted Baker’s chocolate.
• To the remaining lighter mixture, add 2 teaspoons of vanilla.
• Beat each separately until smooth.
• Allow the chocolate and vanilla mixtures to cool.
• Beat 4 egg whites until very dry. Add ½ cup sugar and beat until dissolved.
• Add 1/3 of the beaten egg whites for the chocolate mixture. Fold the rest of the egg whites into the vanilla mixture.
• Pour the chocolate mixture into the baked pie shell.
• Pour the vanilla mixture on top of the chocolate mixture. Chill in refrigerator.
• Top with whipped cream and sprinkle with bittersweet chocolate.

Makes one pie.

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