Pennington's Black Bottom Pie
(from The Original Pennington's Cookbook, by Judy Pennington) 

1 9-inch pie shell, baked (recipe follows)
6 tablespoons cocoa
2 tablespoons butter
1 teaspoon butter extract or flavoring
1 teaspoon vanilla extract
3 1/4 cups milk
1 1/3 cups sugar
1/3 cup cornstarch
Pinch salt
4 eggs
1 capful red food coloring
Whipped topping:
1 cup whipping cream
1/4 to 1/3 cup confectioners sugar, or to taste

1. Make a high-fluted edge on pie shell when preparing shell to hold the filling.
2. Melt butter in a large double boiler over high heat. Add red food color, vanilla and butter extract. Add three-quarters of the milk and heat through. Reserve a quarter of the milk.
3. Mix all dry ingredients in a large bowl; add in remaining milk, blending until smooth. Separate eggs, storing whites in metal bowl in refrigerator; add yolks to mixture, whisking until smooth and well-blended.
4. When the mixture in the double boiler reaches 180 degrees, add cornstarch mixture, stirring constantly until the mixture thickens. Turn heat to low and cook for 1 hour.
5. Whip the egg whites until stiff peaks form. Fold the chocolate mixture into the egg white very gently, just until no white streaks appear. Refrigerate until pie is completely cooled. Top with whipped topping just before serving.
6. To make whipped topping, pour whipping cream into chilled mixing bowl. Add sugar and mix with chilled beaters. Mix on medium speed until peaks begin to form. Spread on pie with spatula. It should have peaks and waves on the surface.

Pennington's Pie Crust:

1 1/4 cups flour
1/2 teaspoon salt
1/2 cup shortening
3 tablespoons water

1. Mix flour and salt in bowl. Lightly cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle in water, a small amount at a time, until all particles are moistened and cling together when pressed into a ball. Cover with a damp cloth and let rest a few minutes. Roll out thin (less than an 1/8 inch) on lightly-floured board.
2. Fold and place in pie pan. Prick bottom and sides of baking shell first. Bake at 425 degrees for 12 to 15 minutes or until lightly browned.

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