Chocolate Rum Pie
|Gelatin||4⁄5 Tablespoon (1 Dessertspoon)|
|Cornflour||2 1⁄2 Tablespoon (3 Dessertspoons, Cornstarch)|
|Plain chocolate||4 Ounce|
|Rum||2 1⁄2 Tablespoon (3 Dessertspoons)|
|Whipping cream||1⁄4 Pint|
|Grated chocolate||1 Tablespoon|
Soften gelatine in 4 tablespoons of the milk; scald remaining milk.
Blend sugar with cornflour (cornstarch), stir in hot milk.
Beat yolks, add cornflour (cornstarch) mixture.
Cook in top of double saucepan over simmering water, stirring until mixture thickens.
Add softened gelatine and chopped chocolate, stir until gelatine dissolves and chocolate melts; add rum.
Allow to cool slightly.
Beat egg-whites until soft peaks form; fold into chocolate mixture.
Pour into prepared crumb crust.
Refrigerate until set.
Sweeten, if desired, with little sugar and vanilla.
Spread evenly over chocolate filling.
Decorate with grated chocolate