| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Pies, Londontowne |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 2 |
c |
Scalded milk |
| 1/4 |
c |
Cold water |
| 1/2 |
ts |
Vanilla extract |
| 4 |
|
Egg whites |
| 1 |
|
9" baked pastry shell |
| 1 |
tb |
Unflavored gelatin |
| 4 |
|
Egg yolks, beaten |
| 1 |
ts |
Vanilla |
| 6 |
oz |
Semi-sweet chocolate bits |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
Combine cornstarch & 1/2 c sugar. Slowly add milk to egg yolks, then stir
into sugar & cornstarch mixture. Cook in double boiler, stirring
constantly, until it coats spoon. Remove from heat, add vanilla. Remove
one cup of this custard mixture and stir in chocolate bits until melted.
Pour chocolate mixture inyo pastry shell & chill.
Soften gelatin in water and add to remaining hot custard; stir until
gelatin is dissolved. Add flavoring. Chill until slightly thickened. Beat
eggs whites until soft peaks form. Gradually add remaining sugar while
beating, until stiff. Fold custard/gelatin into egg whites and pile over
chocolate layer in pie shell. Chill until set and garnish with chopped
walnuts.
Mrs. Henry D. Chaplin
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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