1 envelope knox unflavored Gelatine
¾ cup sugar
1/3 cup Hershey’s Cocoa
1/8 teaspoon salt
3 eggs, separated
1 ¼ cups milk
2 tablespoons rum or ¾ teapoon rum extract
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 cup (1/2pt.) whipping or heavy cream
2 tablespoons confectioners sugar
Chocolate Crumb Crust
In medium saucepan, mix unflavored gelatine, ½ cup sugar, cocoa and salt; blend in egg yolks beaten with milk. Let stand 3 minutes. Stir over low heat until gelatine is completely dissolved and mixture thickens slightly, about 5 minutes. Stir in rum, vanilla and nutmeg. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
In medium bowl beat egg whites until soft peaks form; gradually add ¼ cup sugar and beat until stiff. Fold into gelatine mixture.
In medium bowl, whip ½ cup cream. Fold into gelatine mixture; chill 15 minutes. Turn into prepared crust; chill until firm. Whip remaining cream with confectioners sugar for garnish. Sprinkle with ground nutmeg, if desired. Makes about 8 servings.
*Chocolate Crumb Crust: In medium bowl, combine 1 ½ cups vanilla wafer crumbs, 1/3 cup Hershey’s cocoa, 1/3 cup confectioners sugar and 6 tablespoons melted butter or margerine.
Press nto 9-inch pie pan. Bake at 350O for 8 minutes. Cool.
