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Harlequin Pies

Pie.Chef's picture
Ingredients
  Crushed chocolate wafers 3 Cup (48 tbs)
  Soft butter/Margarine 6 Tablespoon
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cold water 1⁄2 Cup (8 tbs)
  Milk 3 Cup (48 tbs)
  Egg yolks 6 , beaten
  Granulated sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Cornstarch 4 Teaspoon
  Vanilla extract 2 Teaspoon
  Unsweetened chocolate square 3 Ounce (3 Squares)
  Egg whites 6
  White rum 2 Tablespoon
  Heavy cream 1 Cup (16 tbs)
  Unsweetened chocolate 1⁄2 Cup (8 tbs), shaved
Directions

Using fork, mix wafer crumbs with butter until crumbly.
With back of spoon, press to bottoms and sides of 2 9" pie plates.
Bake at 375°F. 8 min.; cool.
Add gelatine to water; set aside.
Scald milk in double boiler; slowly stir into egg yolks, 1/2 cup sugar, salt, and cornstarch, combined.
Cook, stirring, over hot, not boiling water, until custard coats spoon.
Remove from heat; add gelatine; stir until melted.
To half of custard, add vanilla, 3 sq. melted chocolate; beat until smooth.
Refrigerate until mixture mounds; pour into 2 crusts; refrigerate.
Refrigerate other half of custard till it just begins to set.
Meanwhile, beat egg whites till they form peaks when beater is raised.
Slowly add 1/2 cup sugar, beating till stiff.
Fold egg whites and rum into custard.
Spoon over chocolate mixture in shells; refrigerate until set; wrap; freeze.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Interest: 
Party

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