one 10-ounce package raspberries, pureed and strained
1/4 cup sugar
1 tablespoon corn starch
1 tablespoon lemon juice
For the custard:
1/4 cup sugar
1 tablespoon cornstarch
1 cup milk
2 egg yolks
1 tablespoon rum
1/4 cup sugar
Preparation
the crust:
In a medium bowl, Mix chocolate with butter. Combine with crumbs. Line bottom and sides of a 9-inch pie dish. Bake 12 minutes at 350 degrees.
the raspberry filling:
Combine ingredients in double boiler. Whisk until thickened. Cool and cover.
Dissolve 1 envelop unflavored gelatin with 1/4 cup water Allow to set for 5 minutes, and mix in with the raspberry filling.
the custard:
In a saucepan, combine sugar, corn starch and milk. Cook over medium heat until thick. Mix in egg yolks.
Cook one more minute. Set aside.
Cool and cover.
Mix half of the custard with 1/4 cup melted semi sweet chocolate.
Pour over crust bottom. Refrigerate until firm.
Spoon in raspberry mixture. Chill to set.
Add 1 tablespoon rum to remaining custard. Cool. Beat egg whites with cream of tartar.
Add 1/4 cup sugar. Continue beating until firm. Fold into custard.
Spoon over pie. Chill.
