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