Black Bottom "Angel Pie"

Directions

1. 1
   Mix gelatine, sugar and salt thoroughly in a saucepan.
2. 2
   Beat egg yolk and milk together.
3. 3
   Add to gelatine mixture.
4. 4
   Add chocolate and cook over medium heat, stirring constantly, until chocolate is melted.
5. 5
   Do not boil.
6. 6
   Remove from heat and beat with rotary beater until smooth.
7. 7
   Place pan in a bowl of ice water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon. Fold in whipped evaporated milk and vanilla. Turn into a baked pie shell and chill until firm. Top with whipped cream. Serves 9.