Recipe - Chocolate Chip Rum Pie

1 9inch baked pie shell
1 Envelope unflavored gelatin
Three fourths cup Sugar
Three fourths cup Water
5 Egg yolks
2 cup Whipped cream
One half cup Rum; or more, to taste
2 Eggs
Three fourths cup Chocolate chips

In saucepan combine gelatin, sugar, and water. Cook, stirring, at low heat
to dissolve gelatin and sugar. Slowly add hot mixture to beaten egg yolks.
Return to saucepan and cook over low heat until thickened, being careful
not to let mixture boil. Cool slightly. Add rum. Chill until partially set,
then whip until light in color and texture. Whip 1 cup cream to form soft
peaks. Fold into egg mixture. Beat egg whites with dash of sugar and fold
into egg yolkcream mixture. Fold in chocolate chips. Mound in pie shell
and chill until firm (about 4 hours). Decorate with rest of whipped cream
and extra chocolate chips.

TIME DOES NOT INCLUDE CHILLING

TO SERVE.

From the Micro Cookbook Collection of Contemporary Recipes. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.