Chocolate Nesselrode Pie
|Eggs||3 , separated|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs) (Divided)|
|Unflavored gelatin||1 Tablespoon|
|Chopped citron||2 Tablespoon|
|Chopped almonds||3 Tablespoon|
|Chopped maraschino cherries||1⁄4 Cup (4 tbs)|
|Maraschino cherry juice||1 Teaspoon|
|Rum flavoring||2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|Baked pie shell||9 Inch|
|Shaved sweet chocolate||1 Cup (16 tbs)|
Combine slightly beaten egg yolks, milk, salt, 1/3 cup of the sugar and gelatine in the top of a double boiler.
Cook over hot water, stirring constantly, until mixture coats a silver spoon.
Remove from heat and stir in margarine.
Chill until mixture begins to thicken.
Fold in citron, almonds, cherries, cherry juice and rum flavoring.
Beat egg whites until stiff; beat in remaining 1/3 cup of the sugar.
Fold into custard mixture.
Fold in whipped cream.
Pour into a baked pie-shell.
Chill until firm.
Before serv- ing sprinkle chocolate over top of pie.
Makes one 9-inch pie.