-CRUST-
1 1/2 c Crushed cookies; by hand or
-in food processor
-(chocolate wafers; graham
-crackers or ginger snaps)
6 tb Butter; melted
FILLING
2 c Milk
4 Eggs; separated
1/2 c Sugar
2 tb Cornstarch
2 ts Vanilla
1 1/2 Squares unsweetened
-chocolate; melted
1 tb Gelatin
4 tb Cold water
1/2 c Sugar
1/4 ts Cream of tartar
2 tb Rum
TOPPING
1 c Whipping cream; whipped
2 tb Powdered sugar
Grated chocolate
To prepare crust, mix cookie crumbs with butter and pat in bottom of an 8
inch square pan. Bake crust for 15 minutes at 350. To prepare filling,
heat milk in double boiler. Combine egg yolks, 1/2 cup sugar and
cornstarch. Add to hot milk. Cook 20 minutes. Add vanilla. Remove 1 cup
cooked custard, adding melted chocolate to it and cool. Pour into baked
crust. To rest of custard add gelatin dissolved in cold water. Let cool but
don’t let thicken. Beat egg whites until frothy. Continue beating until
stiff peaks form while adding 1/2 cup sugar, cream of tartar and rum. Add
to custard. Pour over chocolate layer and chill until set. Cover with
whipped cream sweetened with powdered sugar. Sprinkle chocolate on top.
Chill several hours. Yield: 9 servings.
DIANE LARRISON
(MRS. JAMES H., JR.)
From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,
Yields
9 Servings