Ingredients
- 9 pie shell
- 3 egg yolks
- 3 egg whites
- 1 backed
- 300 ml milk
- 240 ml cream (heavy)
- 100 gr sugar
- 30 gr rum
- 2 gr nutmeg
- 1 gr salt
- 1 package gelatine (unflavored)
Shaved Chocolate Day before or early in the day: In small bowl, combine gelatine, quarter cup sugar, salt. In double boiler top, beat eggyolks. Stir in milk, then gelatime mixture. Cook over hot, not boiling water, stirring untill custard coats spoon. Stir in rum. Refridgerate, stirring occasionally, until mixture mounds when dropped from spoon. Beat until just smooth. In medium bowl, beat egg whites untill fairly stiff; gradually add quarter cup sugar, beating until stiff. Fold in custard and half cup heavy cream. Turn into pie shell; sprinkle with nutmeg. Refridgerate until set. Just before serving: Top pie with half cup heavy cream, sprinkle with shaved chocolate, or drizzle grenadine syrup over cream. Out of Good Housekeeping Cookbook, typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
