Black Bottom Pie Ii

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 2 cups milk
• 2 eggs, separated
• 2 teaspoons unflavored gelatin
• 3 tablespoons cold water
• 2 1/2 tablespoons rum
• 1 (1 ounce) square unsweetened chocolate
• 1/4 teaspoon cream of tartar
• 1/3 cup sugar

Recipe

• soften gelatin in cold water. melt chocolate chips in the top of a double boiler or in a bowl in the microwave. stir until smooth. set aside to cool.
• combine 1/2 cup sugar, cornstarch, and salt in a saucepan. blend together milk and egg yolks, stir into sugar mix. cook over medium heat, stirring constantly, just until mixture boils. remove 1 cup of custard, and combine with chocolate: spread into baked pie shell. stir softened gelatin into remaining hot custard mix. stir in rum. place pan in a bowl of ice water, or refrigerate. stir occasionally, until mixture mounds slightly when dropped from spoon. combine chocolate & the reserved custard mix. pour into baked pie shell.
• stir softened gelatin into remaining hot custard mix. stir in rum. place pan in a bowl of ice water, or refrigerate. stir occasionally, until mixture mounds slightly when dropped from spoon.
• beat egg whites and cream of tartar until foamy. beat in 1/3 cup sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. do not underbeat. fold in chilled custard. spread over chocolate mixture. chill at least 3 hours or until set.