Black Bottom

Cook sugar, cornstarch, milk, salt and egg yolks in double boiler until thick.

Remove from fire; add gelatin which has been soaked in water.

Divide mixture and grated chocolate to one half.

Cool other half before adding beaten egg whites.

Let mixtures set in separate bowls in refrigerator until they begin to thicken.

Beat each mixture until smooth.

Pour chocolate mixture into baked graham cracker shell.

Carefully pour white mixture on top.

Let stand in refrigerator several hours.

Serve with whipped cream and grated chocolate.