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Filbert Black Top Pie

Canadian.Recipes's picture
Ingredients
  Chopped filberts 1⁄2 Cup (8 tbs)
  Graham cracker crumbs 1 Cup (16 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs), melted
  Unflavored gelatin envelope 1
  Cold water 1⁄4 Cup (4 tbs)
  Egg yolks 2
  Sugar 1⁄4 Cup (4 tbs)
  Rum flavoring 1 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Egg whites 2
  Sugar 2 Tablespoon
  Chocolate icing 1 Cup (16 tbs)
Directions

Mix filberts, crumbs, 3 tablespoons sugar, and butter; press firmly into a 9-inch pie pan.
Bake at 350°F for 12 minutes; cool.
Soften gelatin in cold water; dissolve over boiling water.
Beat egg yolks with 1/4 cup sugar and rum flavoring until thick.
Gradually add milk, beating well.
Continue beating while adding dissolved gelatin.
Chill until mixture is partially set.
Beat egg whites until frothy; add 2 tablespoons sugar and beat until stiff peaks are formed.
Beat gelatin mixture until fluffy; fold into beaten egg whites.
Turn filling into pie shell.
Chill until firm.
Spread Chocolate Icing over top of pie.
Sprinkle with 1/2 cup chopped toasted filberts.
Chill until icing is set.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Interest: 
Party

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