|
Scald
milk. Beat egg yolks; add
salt, cornstarch and one cup of
sugar, and beat again. Add
hot milk slowly, beating
constantly. Cook in double
boiler until thick. Add
gelatin and stir will. Add
melted chocolate to about
one-third of hot custard.
Cool. Pour chocolate
mixture into
pie shells.
Beat egg whites, adding cream of
tartar and balance of sugar
while beating. Egg whites
must be beaten until very stiff.
Add rum to the remaining
custard, fold in beaten egg
whites, and pour on top of
chocolate mixture. Let set
until firm. Top with
whipped cream, sprinkled with
shaved or grated chocolate.
(This calls for a good, rich pie
crust.) |
