This was one of my mother’s favorite pies and, I have to agree, it is delicious. I have adapted slightly from Maida Heatter, who based her recipe on one from Marjorie Kinnan Rawlings, Pulitzer Prize winning author of The Yearling. How’s that for name dropping?!
Once you taste it, there is no reason to care if the leftovers will keep. But they do… It is a bit fussy, but worth every step!
Mom
Crust:
- 1 package graham crackers, crushed (about 1 generous cup crumbs)
- 1 tablespoon sugar
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 cup butter, melted
Filling:
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 1 3/4 cup milk
- 1/2 cup sugar (for custard)
- 1 tablespoon cornstarch
- 4 eggs, separated
- 2 tablespoons dark rum
- 2 ounces unsweetened baking chocolate, coarsely chopped
- 1 teaspoon vanilla
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar (for egg whites)
Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
Make crust: Preheat oven to 375°F. Process graham crackers in food processor. Add sugar, ginger, cinnamon and melted butter and pulse until combined. It will be crumbly – that’s okay. Press into a 9″ pie plate. Bake 10 minutes until slightly browned. Cool.
Make filling: Sprinkle gelatin over water in small bowl to soften. Whisk egg yolks in a medium bowl. Reserve egg whites in another medium bowl. Combine 1/2 cup sugar, cornstarch and milk in a small saucepan. Whisk over medium-low heat until slightly thickened and bubbling. Slowly add to egg yolks, whisking constantly to temper eggs. Return mixture to low heat and cook slowly, stirring constantly, until thickened to consistency of medium cream sauce. Do not boil or mixture will curdle. Remove from heat. Measure one cup of custard and set aside for chocolate layer. To remaining custard, add gelatin and stir to dissolve. Add rum. Let cool to room temperature.
To reserved 1 cup custard, add chocolate and whisk until smooth. Add vanilla.
Spread chocolate filling into pie crust. Chill.
Whip egg whites with cream of tartar until frothy. Gradually beat in 1/2 cup sugar and continue to whip to soft peaks. Fold whipped whites into cooled rum custard. Pour over chocolate layer in pie crust. If all the filling doesn’t fit, you can chill the pie for 20 minutes, then top with remaining filling and chill again.
Before serving: Whip heavy cream, powdered sugar and vanilla in a medium bowl until firm. Spread or pipe on top of pie. Sprinkle with chocolate shavings if desired and Voila… Heaven!
Spencer Family Cookbook 