This one is 'rumless,' but fantastic. It's what our family members request to have on their birthdays instead of birthday cake.

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Recipe Summary

Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix together 1/2 cup sugar and cornstarch. Place egg yolks in a separate bowl and slowly whisk in scalded milk. Whisk in sugar mixture, then pour this mixture into top of a double boiler. Cook, stirring constantly, until mixture coats the back of a spoon. Remove from heat.

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  • Place 1 cup of hot custard mixture in a small bowl and stir in chocolate chips until mixture is smooth and chocolate is melted. Pour into bottom of baked pastry shell and chill in refrigerator.

  • Soften gelatin in cold water for 5 minutes, then stir into remaining custard mixture. Chill until mixture is slightly thickened. In a medium glass or metal bowl, beat egg whites until foamy. Continue to beat while slowly adding 1/2 cup sugar, until whites form stiff peaks. Fold whites into custard mixture. Gently pour this mixture over chocolate layer in pastry shell. Chill until completely set, at least 4 hours.

  • Just prior to serving, whip 1 cup cream until stiff. Garnish pie with whipped cream and chocolate curls if desired.

Nutrition Facts

656 calories; protein 10.3g 21% DV; carbohydrates 75g 24% DV; fat 38.8g 60% DV; cholesterol 122.5mg 41% DV; sodium 166.2mg 7% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/17/2003
I used a graham-cracker crust and that was good. We liked the bottom chocolate layer but didn't care for the top part made with the egg whites. It wasn't bad but the remaining custard didn't seem to have much effect on the flavor of the egg whites. Instant vanilla pudding made a better (and simpler) topping choice in my opinion. Read More
(5)