Yeah, so I thought I would include recipes on occasion and since I've been blogging for like 4 months now and I promised this recipe like about a month ago, I will now send it out into the blogosphere.
Shopping list (what you'll need at least: )1 oreo pie crust
2/3 C. sugar
4 tsp. cornstarch
2 C. Half and Half
6 oz. semi sweet chocolate chips
3T. rum or rum extract
1 tsp. unflavored gelatin
1/4 tsp. cream of tartar
2 C. sweetened whipped cream
Buy an oreo cookie pie crust, because it's easier than making one.
Next make a custard. Yes, you can do this. It is so simple. In a saucepan whisk together 1/3 C sugar, 4 tsp. cornstarch, 2 C. half and half cream, and 4 large egg yolks. (Save the whites) Cook over medium heat while stirring until it starts to boil. Take off heat. Separate half of the mixture into a bowl. Add 6 oz. semi sweet chocolate chips to the bowl and stir till combined. Pour into the pie crust and put in the fridge to cool. Next, Combine 1 tsp. unflavored gelatin, 2T water and 3 T. rum or rum extract in a small container like an empty margarine tub or a mug or something that won't take up tons of space in your dishwasher :) Mix well and let sit a few minutes. Then stir into the remaining custard and put it in the fridge to cool. Now we go to the chiffon part. You can do this too. I did it with kids present the second time I made it. Now combine 1/3 C sugar, the egg whites and 1/4 tsp . cream of tartar in mixer. Beat until it forms very thick glossy peaks. If you did this while kids were around you probably wasted at least 20 minutes on it and so your rum custard should be cool and wobbly but not firm. So, take it out of the fridge and whisk it in with the egg white mixture till well combined. Pour as much of this as will fit into the pie shell and refrigerate another 20 minutes. Now it should be firm enough to pour any remaining mixture on top without it pouring over the sides of the pie plate. Refrigerate till completely set and top with 2 C. sweetened whipped cream. Enjoy!