in category Pie Recipes
one 9 inch pie shell
1/2 cup sugar
2 tbl. cornstarch
1/2 tsp. salt
2 cups milk
2 eggs, separated
2 tsp. unflavored gelatin
3 tbl. cold water
2 tbl. rum or 2 tsp. rum extract
1 oz. melted unsweetened chocolate, cooled
1/4 tsp cream of tartar
1/3 cup sugar
Bake pie shell.
Stir together 1/2 cup sugar, cornstarch and salt in a saucepan. Blend milk and egg yolks. Stir into the sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils.
Reserve 1 cup of the custard mixture. Set aside.
Soften gelatin in cold water. Stir into the remaining hot custard mixture. Stir in rum. Place pan in bowl of ice and water or chill in the refrigerator, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Combine chocolate and the reserved custard mixture. Pour into baked pie shell.
Beat egg whites and cream of tartar until foamy. Beat in 1/3 cup sugar, 1 tbl. at a time. Continue beating until stiff and glossy. Do not underbeat. Fold remaining custard mixture into meringue. Spread on chocolate mixture. Chill at least 3 hours or until set.
Garnish with whipped cream and shaved chocolate curls.
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