Rum Chocolate Pie Recipe
Ingredients
| Milk | 1 Cup (16 tbs) | |
| Nutmeg | 1/8 Teaspoon | |
| Eggs | 2 , separated | |
| 1/3 cup plus one tablespoon sugar | ||
| Salt | 1/8 Teaspoon | |
| 2 teaspoons unfavored gelatin, softened in two tablespoons water | ||
| Rum | 4 Tablespoon | |
| 1 nine inch pie crust, baked and cooled | ||
| Milk chocolate | 1/2 pound | |
| Cold water | 3 Tablespoon | |
| Heavy cream | 1 1/2 Cup (16 tbs), Whipped | |
| Vanilla | 1/2 Teaspoon | |
Directions
Heat the milk and nutmeg in the top of a double boiler.
Beat the egg yolks, one third cup sugar and salt until light.
Pour the hot milk over the egg yolks, stirring well.
Return to the double boiler and stir until thick.
Remove from the heat and stir in the gelatin.
Place the pan on cracked ice and cool the mixture.
Add three tablespoons rum.
When the mixture thickens, fold in the beaten egg whites.
Pour into pie shell.
Place the chocolate and water in a double boiler.
Stir until the chocolate melts.
Cool slightly.
Add half the whipped cream and the remaining tablespoon rum.
To the remaining whipped cream, add the remaining tablespoon sugar and the vanilla.
Spread over the pie.
Cover this cream layer with the chocolate mixture.
Chill
Beat the egg yolks, one third cup sugar and salt until light.
Pour the hot milk over the egg yolks, stirring well.
Return to the double boiler and stir until thick.
Remove from the heat and stir in the gelatin.
Place the pan on cracked ice and cool the mixture.
Add three tablespoons rum.
When the mixture thickens, fold in the beaten egg whites.
Pour into pie shell.
Place the chocolate and water in a double boiler.
Stir until the chocolate melts.
Cool slightly.
Add half the whipped cream and the remaining tablespoon rum.
To the remaining whipped cream, add the remaining tablespoon sugar and the vanilla.
Spread over the pie.
Cover this cream layer with the chocolate mixture.
Chill
Chef
