Chocolate Rum Pie
|9 inch baked pie shell||1|
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Skim milk||1 Cup (16 tbs)|
|Granulated sugar||2 Teaspoon|
|Cocoa||1⁄4 Cup (4 tbs)|
|Rum flavoring||2 Teaspoon|
|Liquid sugar||1 Teaspoon|
|Low calorie whipped topping||2 Cup (32 tbs), prepared|
Prepare and bake pie shell.
Combine gelatin, milk, egg yolks, granulated sugar replacement, salt and cocoa in heavy saucepan.
Cook and stir over low heat until completely blended and slightly thickened.
Remove from heat.
Stir in rum flavoring and chill until partially set.
Beat egg whites and liquid sugar replacement into stiff peaks and fold into cooled chocolate mixture.
Layer chocolate mixture and topping into baked pie shell, ending with topping.
Chill until firm.