Yield: 9 Servings
|1½ cup||Crushed cookies; by hand or in food processor (chocolate wafers; graham crackers or ginger snaps)|
|6 tablespoons||Butter; melted|
|4 \N||Eggs; separated|
|1½ \N||Squares unsweetened chocolate; melted|
|4 tablespoons||Cold water|
|¼ teaspoon||Cream of tartar|
|1 cup||Whipping cream; whipped|
|2 tablespoons||Powdered sugar|
|\N \N||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 350ø. To prepare filling, heat milk in double boiler. Combine egg yolks, ½ 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 ½ 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.
(MRS. JAMES H., JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .