Strawberry Black Bottom Pie

                                                        2/3 cup half and half
                                                        1 (6oz.) pkg. semi-sweet
                                                           chocolate morsels
                                                        3 eggs, separated
                                                        1 (9 inch) baked pie shell

2 pints fresh strawberries
2 tsp. lemon juice
1 pkg. unflavored gelatin
1/4 cup cold water
1/4 cup sugar

Heat half and half in saucepan over medium heat. Stir in chocolate morsels and beat smooth with wire whisk. Remove from heat then whisk in egg yolks one at a time, mixing until well blended. Return to heat. Cook, stirring, 1 to 2 minutes longer. Cool and pour into pie shell. Chill until set, 2 to 3 hours. Puree 1 pint of berries with lemon juice (there should be about 1-2/3 cups puree). Soften gelatin in water and warm over low heat to dissolve, then stir into berry puree. Chill until mixture begins to set. Meanwhile, beat egg whites adding sugar until soft peaks form. Fold in thickened berry mixture. Pour over chocolate layer, chill until set. To serve, slice remaining pint berries and sweeten if desired. Spoon over wedges of pie.

Compliments of Doris Rowe