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Categories:
sugar milk vanilla cornstarch egg yolks semi-sweet chocolate chips unflavored gelatin cold water rum egg whites shell
Viewed: 93 - Published at: 9 years agoIngredients
- 1 cup sugar, separated into two 1/2 cup portions
- 2 cups milk, scalded
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 4 egg yolks, beaten
- 6 ounces semi-sweet chocolate chips
- 1 tablespoon unflavored gelatin (or one envelope unflavored gelatin)
- 14 cup cold water
- 1 12 teaspoons rum extract
- 4 egg whites
- 1 baked 9-inch pie shell
Method
- Combine 1/2 cup of the sugar and cornstarch, set aside.
- In a saucepan, add the milk to the egg yolks, then add the sugar/cornstarch mixture.
- Stir until combined.
- Cook and stir over medium heat, until the custard coats a spoon.
- Remove from heat, and stir in the vanilla.
- In a separate bowl, add the chocolate to 1 cup of the hot custard and stir until melted and combined.
- Pour the chocolate custard into the pie shell and chill.
- While the chocolate custard is chilling, soften the gelatin in the cold water, then add it to the remaining hot custard.
- Stir until the gelatin is dissolved.
- Stir in the rum extract.
- Chill the rum custard until slightly thickened.
- Beat the egg whites until soft peaks form.
- Gradually add the remaining 1/2 cup of sugar, beat until stiff peaks form.
- Fold the rum custard into the egg whites.
- Chill slightly, if necessary, until the mixture mounds.
- Pile the rum custard mixture over the chocolate layer.
- Chill until set.
