Black Bottom Rum Pie
  • 1/4 cup sugar
  • 2 1/2 cup milk
  • 2 Tbs cornstarch
  • 2 squares unsweetened chocolate
  • 3 eggs, separated
  • 1 envelope unflavored gelatin
  • 2 Tbs. light rum or 1-1/2 tsp. rum extract
  • 3/4 cup whipping cream
  1. Mix sugar, cornstarch and gelatin in the top of a double boiler, gradually mix in milk, and heat, stirring constantly over simmerin water until steaming. Beat egg yolks lightly, stir in a little hot mixture, then return to pan and cook and stir 3-5 minutes until quite thick and smooth. Place a circle of wax paper flat on a sauce and cool to lukewarm. Meanwhile melt, chocolate over simmering water and cool. Measure 1-1/2 cups custard sauce into a bowl, blend in chocolate, pour into crust, and chill 1/2 hour. Cool remaining mixture until it mounds when dropped from a spoon; stir in rum. Beat egg whites until foamy , gradually beat in sugar, and continue to beat until soft peaks form. Fold into rum-custard mixture. Spoon lightly on top of chocolate layer and chill until firm. Whip crea. to soft peaks, spread on pie, and decorate with chocolate curls.