Filbert Black Top Pie
|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)|
|Sugar||1⁄4 Cup (4 tbs)|
|Rum flavoring||1 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Chocolate icing||1 Cup (16 tbs)|
Mix filberts, crumbs, 3 tablespoons sugar, and butter; press firmly into a 9-inch pie pan.
Bake at 350Â°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.