Two-Tone Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Black-and-white spectacular pie


  • Baked 9" pie shell
  • 1 envelope unflavored gelatin
  • ¼ c. cold water
  • 2 c. milk, scalded
  • 4 eggs, separated
  • 1 c. sugar
  • 2 tblsp. cornstarch
  • 2 squares unsweetened chocolate
  • 2 tsp. vanilla
  • ¼ tsp. cream of tartar


  • Soften gelatin in water.
  • Add milk to egg yolks and beat with rotary beater.
  • Mix ½ c. sugar and cornstarch; add to milk and eggs. Cook in top of double boiler or over low heat until thickened, stirring constantly. Remove from heat. Reserve 1 c. of mixture.
  • Add gelatin to remaining mixture and stir until gelatin is dissolved.
  • Melt 1½ squares chocolate and add to reserved cup of cream filling. Add 1 tsp. vanilla and beat with rotary beater. Cool. Pour chocolate filling into pie shell and chill.
  • Beat egg whites until frothy; add cream of tartar and beat until stiff; add remaining sugar gradually, beating until stiff. When gelatin mixture is slightly thickened, fold in egg whites and remaining vanilla.
  • Pour into pie shell, covering the chocolate layer. Chill thoroughly. Grate remaining ½ square chocolate. Sprinkle over top.