Ingredients
- 1 1/4 cup ground chocolate wafers
- 4 tbsp. melted butter or margarine
- 2 cup milk
- 1/2 cup plus 4 tbsp. granulated sugar
- 1 1/4 tbsp. cornstarch
- 4 eggs, separated
- 1 1/2 oz. semi-sweet chocolate, melted
- 1 tsp. vanilla
- 1 1/4 tbsp. plain gelatin soaked in 1/4 c water
- 2 to 3 tbsp. rum
- 1 cup whipped cream
- Shaved chocolate
Preparation
Step 1
For cookie crust. Roll cookies with a rolling pin or grind in food processor. Mix with butter and press into a 9-inch glass pie plate. Bake in 300° oven for 5 minutes or refrigerate.
For filling: In top of double boiler, place milk. Combine 1/2 cup sugar, cornstarch and egg yolks. Add to the milk. Cook and stir constantly until custard coats the spoon 20 to 30 minutes.
Remove 1 cup of custard, add melted chocolate and vanilla and pour mixture into crust. Add gelatin to remaining custard. Cool. Add rum. Beat egg whites, adding 4 tablespoons sugar slowly, beating until stiff but not dry. Fold egg whites into gelatin custard in crust. Refrigerate at least 8-10 hours. Top with whipped cream and shaved chocolate. Makes 8 servings.