Yield: 6 servings
|\N \N||Dwigans fwds07a|
|¼ pounds||Butter or margarine|
|3 tablespoons||Sour cream|
|½ cup||Butter or margarine|
|1 cup||Confectioners sugar|
|3 larges||Egg yolks -- well beaten|
|1½ ounce||Unsweetened chocolate|
|½ teaspoon||Vanilla -- optional|
|3 larges||Egg whites -- beaten stiff|
|1 cup||Heavy cream|
|\N \N||Sugar to sweeten whipped|
|\N \N||Grated chocolate for|
Crust: Sift the flour with the salt. Cut in the butter or margarine with 2 knives or pastry blender until the mixture is crumbly. Add the sour cream. Toss with afork until the mixture forms a ball. Chill 2 hours. Preheat oven to 425.
Roll out the crust to fit a 9 inch pie pan. Prick all over the bottom and sides with a fork. bake it for 15 minutes or until just brown.
cool it on a rack.
Filling: Beat the egg whites first, then, to save washing beaters, beat the egg yolks directly. Cream the butter and sugar well. Add the beaten yolks, chocolate, vanilla, if desired, and rum. Mix well. Fold in the egg whites. Whip the cream and add sugar to taste. When the pie crust has cooled, pour in the chocolate filling. Spread the filing with whipped cream and garnish it with grated chocolate. You can freeze this pie up to the whipped cream stage Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman