Uncooked Chocolate Buttercream (recipe on 73) makes an excellent pie. (Instructions for making a pie are with the recipe, including instructions for a crumb crust.)
1 envelope unflavored gelatin 1/2 cup sugar
2 cups milk
3 eggs, separated
1 tablespoon cornstarch
2 ounces unsweetened chocolate 1/2 cup whipping cream
3 tablespoons creme de menthe or
9-inch pastry shell, baked and cooled
Unsweetened chocolate for garnish
In the top of a double boiler, mix gelatin and 1/2 cup of the sugar. Stir in the milk gradually and set over boiling water until scalded. Beat egg yolks with cornstarch until foamy. Gradually stir in some of the hot milk mixture.
Return to double boiler and cook over boiling water, stirring until thickened. Chill until it starts to congeal.
Beat egg whites until stiff; gradually beat in remaining 1 cup sugar. Beat cream until thick. Melt the 2 ounces of chocolate. Beat chilled custard mixture until fluffy; fold egg whites, then whipped cream into the custard.
Divide the mixture; fold melted chocolate into one half; blend mint into other half. Turn chocolate filling into the pie shell; chill 5 minutes. Top with mint filling. Chill thoroughly.
For garnish, use a vegetable peeler to shave chocolate curls from unsweetened chocolate. Makes 6 to 8 servings.