Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 9-inch baked pie shell |
| 1 \N | Envelope unflavored gelatin |
| ¾ cup | Sugar |
| ¾ cup | Water |
| 5 \N | Egg yolks |
| 2 cups | Whipped cream |
| ½ cup | Rum; or more, to taste |
| 2 \N | Eggs |
| ¾ cup | Chocolate chips |
In saucepan combine gelatin, sugar, and water. Cook, stirring, at low heat to dissolve gelatin and sugar. Slowly add hot mixture to beaten egg yolks.
Return to saucepan and cook over low heat until thickened, being careful not to let mixture boil. Cool slightly. Add rum. Chill until partially set, then whip until light in color and texture. Whip 1 cup cream to form soft peaks. Fold into egg mixture. Beat egg whites with dash of sugar and fold into egg yolk-cream mixture. Fold in chocolate chips. Mound in pie shell and chill until firm (about 4 hours). Decorate with rest of whipped cream and extra chocolate chips.
TIME DOES NOT INCLUDE CHILLING
TO SERVE.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .