9-inch pastry or crumb crust
½ c sugar
1/3 c cocoa
¼ c butter, softened
1 envelope gelatin
¼ c cold water
2 c milk
4 eggs
½ c sugar
¼ c cornstarch
1 t vanilla
2 T rum
½ c sugar
Bake shell; set aside.
Combine ½ c sugar, cocoa and butter in medium bowl, set aside. Sprinkle gelatin into cold water in small bowl, let stand 1 minute to soften. Place bowl in pan of simmering water to dissolve. Combine milk, yolks, ½ c sugar and cornstarch in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
Remove from heat; measure 1-1/2 c of custard and blend into cocoa-sugar mixture. Add vanilla and pour into cooled crust; chill until set.
Combine dissolved gelatin with remaining custard, add rum and set aside.
Beat egg whites in small bowl until foamy, gradually add ½ c sugar and beat until stiff. Fold into gelatin-custard mixture, Chill 15 minutes or until partially set. Spoon over custard in crust. Chill until set.
Comments