Chocolate-Topped Rum Pie
|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Eggs||4 , separated|
|Sugar||1 Cup (16 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Rum||1⁄3 Cup (5.33 tbs)|
|9 inch pastry shell||1 Cup (16 tbs), baked and cooled|
|Powdered sugar||6 Tablespoon|
|Unsweetened chocolate||1 1⁄2 Ounce, melted|
Soften gelatin in the cold water.
In the top of a double boiler, beat the 4 egg yolks slightly and stir in 1/2 cup of the sugar and the salt; gradually stir in the 1/2 cup hot water.
Cook over hot water, stirring constantly, until the mixture thickens.
Remove from heat and mix in softened gelatin, stirring until gelatin is dissolved.
Cool slightly, pour in rum, and beat well.
Refrigerate until the custard starts to congeal.
Beat egg whites until stiff and gradually beat in the remaining 1/2 cup sugar.
Fold into chilled rum custard.
Spoon into pastry shell; chill until firm.
Cream together the butter and powdered sugar until light and fluffy.
Stir in melted chocolate.
Add the 1 egg yolk and beat well.
Spread on pie.