Ingredients:
J graham cracker pie shell (see
1/2 cup cold water
J pint milk stiff
9 Tbsp. sugar
1/1 cup Jamaican Rum
5 egg yolks
1/1 cup sweet chocolate
l envelope plain gelatin shavin (optional)
Instructions:
separate recipe) 2 cops heavy cream whip 3 Tbsp. cornstarch 3 egg whites, beaten stiff Make pie shell and cool. Heat milk in pan and add 8 T. sugar and cornstarch. Cook. stirring until thick. In bowl. bear yolks and add hot milk mixture. bearing constantly. Add to above mixture. Cook and !, lir until thick. Dissolve gelatin in cold water in top of double boiler O ‘ef hot water. Add ro milk mixture. Add remaining ugar. When cool. fold in I c. whipping cream and add 1/2 c. rum. Fold in egg whites and stir together.. Place in pie hell and chill 2-3 hours. Top with rest of” hipping cream, slightly flavored with rum. Chocolate ha-. ing may be prinkled on top. Serves 8.
Notes:
Servings Yield:
Serves 8
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