Harlequin Pies Recipe
Ingredients
| 3 cups crushed chocolate wafers | ||
| 6 tablesp. soft butter or margarine | ||
| 2 env. unflavored gelatine | ||
| Cold water | 1/2 Cup (16 tbs) | |
| Milk | 3 Cup (16 tbs) | |
| Egg yolks | 6 , beaten | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Cornstarch | 4 Teaspoon | |
| Vanilla extract | 2 Teaspoon | |
| Unsweetened chocolate square | 3 | |
| Egg whites | 6 | |
| 2 tablesp. white rum | ||
| Heavy cream | 1 Cup (16 tbs) | |
| Unsweetened chocolate, shaved | ||
Directions
Using fork, mix wafer crumbs with butter until crumbly.
With back of spoon, press to bottoms and sides of 2 9" pie plates.
Bake at 375°F. 8 min.; cool.
Add gelatine to water; set aside.
Scald milk in double boiler; slowly stir into egg yolks, 1/2 cup sugar, salt, and cornstarch, combined.
Cook, stirring, over hot, not boiling water, until custard coats spoon.
Remove from heat; add gelatine; stir until melted.
To half of custard, add vanilla, 3 sq. melted chocolate; beat until smooth.
Refrigerate until mixture mounds; pour into 2 crusts; refrigerate.
Refrigerate other half of custard till it just begins to set.
Meanwhile, beat egg whites till they form peaks when beater is raised.
Slowly add 1/2 cup sugar, beating till stiff.
Fold egg whites and rum into custard.
Spoon over chocolate mixture in shells; refrigerate until set; wrap; freeze.
With back of spoon, press to bottoms and sides of 2 9" pie plates.
Bake at 375°F. 8 min.; cool.
Add gelatine to water; set aside.
Scald milk in double boiler; slowly stir into egg yolks, 1/2 cup sugar, salt, and cornstarch, combined.
Cook, stirring, over hot, not boiling water, until custard coats spoon.
Remove from heat; add gelatine; stir until melted.
To half of custard, add vanilla, 3 sq. melted chocolate; beat until smooth.
Refrigerate until mixture mounds; pour into 2 crusts; refrigerate.
Refrigerate other half of custard till it just begins to set.
Meanwhile, beat egg whites till they form peaks when beater is raised.
Slowly add 1/2 cup sugar, beating till stiff.
Fold egg whites and rum into custard.
Spoon over chocolate mixture in shells; refrigerate until set; wrap; freeze.
Chef
