This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

BLACK BOTTOM PIE

4 egg yolks
1/2 cup sugar
1 tablespoon cornstarch
2 cups milk, scalded
1 1/2 tablespoons gelatin
2 tablespoons cold water
2 oz. unsweetened chocolate, melted
1 teaspoon vanilla
4 tablespoons chocolate mint cordial
4 eggs whites, stiffly beaten
1/2 cup sugar
Coconut crumb crust
Whipped cream, chocolate curls

Combine egg yolks, sugar and cornstarch in top of double boiler. Gradually add scalded milk, stirring constantly. Cook over hot water until mixture thickens. Soften gelatin in cold water and add to thickened mixture, mixing well. Divide thickened mixture into two parts.

Add melted chocolate and 1 teaspoon vanilla to one part and pour into prepared crumb shell. Refrigerate until firm.

To the other half add chocolate mint cordial. Cover the chocolate filling with the meringue of egg whites to which sugar has been added and refrigerate again. At serving time top with whipped cream and chocolate curls.

COCONUT CRUMB CRUST: Combine crumbs (crumbled cake, graham crackers, or vanilla wafers) with equal parts of shredded coconut. Bind together with melted butter. Press firmly into pie plate and chill until firm. Bake in a 325-degree oven 10 to 15 minutes or until lightly browned.

Note: Graham cracker, vanilla wafer or other crumb crust may be substituted.