| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1 1/4 |
ts |
Cornstarch |
| 1/2 |
ts |
Salt |
| 2 |
c |
Milk |
| 4 |
|
Whole Egg Yolks |
| 1 1/2 |
|
Whole Chocolate; Squares, Melted |
| 1 |
|
Whole Graham Cracker Pie Crust, 9 Inch |
| 1 |
tb |
Gelatin |
| 1/4 |
c |
Cold Water |
| 1 |
tb |
Rum Extract |
| 7 |
|
Whole Egg Whites |
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Cream Of Tartar |
| 1/2 |
c |
Heavy Cream; Whipped & Sweetened |
| 1/2 |
c |
Heavy Cream; For Top, Whipped & Sweetened |
|
|
Chocolate; Shaved For Garnish |
INSTRUCTIONS
1. Mix 1/2 cup sugar, cornstarch and salt; add milk.
2. Cook over low heat stirring constantly until scalded.
3. Stir some of the hot mixture into slightly beaten egg yolks; blend into
hot mixture.
4. Cook, stirring constantly until mixture comes to a boil.
5. Remove from heat.
6. Take out 1 cup of hot mixture; add melted chocolate, stirring until well
blended.
7. Pour into crust.
8. Soften gelatin in cold water; stir into remaining mixture in pan. Cool.
9. When partially set, beat until smooth. Blend in rum flavoring.
10. Beat egg whites and cream of tartar until soft peaks form.
11. Gradually add 1/2 cup sugar, beating until stiff and glossy peaks form.
12. Fold into cream mixture. Fold in 1/2 cup whipped cream. Pile into pie
shell on top of chocolate mixture.
13. Top with sweetened whipped cream; garnish with shaved chocolate.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 231 by "Diane Geary"
<diane@keyway.net> on Nov 9, 1997
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