Preparation / Directions:
Soak the gelatine in the cold water. Scald the milk, add 1/2 c. sugar mixed
with the cornstarch, pinch of salt, then beaten egg yolks. Cook in double
boiler, stirring constantly, until custard thickens and will coat the back
of
the spoon. Stir in the dissolved gelatine. Divide custard in half.
To one half add the melted chocolate and the vanilla. Turn while hot into
the
cooled crust, dipping out carefully so as not to disturb crust.
Let the remaining half of the custard cool. Beat the egg whites and cream
of
tartar, adding one-half c. of sugar slowly. Blend with the cooled custard.
Add one tbls. rum. Spread carefully over the chocolate layer. Place in ice
box to chill thoroughly. It may even stand over night. When ready to
serve,
whip the heavy cream stiff, adding two tbls. powdered sugar slowly. Pile
over
the top of the pie. Sprinkle with bitter or semisweet chocolate.
This pie seems fussy to make, but one a cook get the hang of it, it goes
easily and is well worth the effort.
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