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Directions 1. Add 4 egg yolks to 2 cups scalded milk. Combine 1/2 cup of
sugar with 1 1/4 cups of cornstarch and stir into milk. Cook in double
boiler for 20 minutes, stirring occasionally until it generously coats a
spoon. Take out 1 cup custard.
2. Add 1 1/2 squares unsweetened, melted chocolate to the 1 cup of
custard and beat well. When the chocolate custard cools add 1 teaspoon
vanilla, then pour into a 9-inch baked, ginger snap crust.
3. Blend 1 tablespoon plain gelatin with 4 tablespoons cold water and
add to remaining hot custard. Let cool but not thicken.
4. Beat 4 egg whites, 1/2 cup sugar, 1/2 teaspoon cream of tartar into
a meringue and fold into cool custard. Add 2 tablespoons rum. As soon as
the chocolate custard has set, add this mixture. Chill again until set,
5. Whip 1 cup whipping cream and spread on top of pie.
6. Shave 1 square of bitter chocolate over pie and serve. |
