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Chocolate Bottom Pie

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Serves 8 | Prep Time | Cook Time

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Ingredients You'll Need

1 (9-inch) baked crumb crust
1/2 c. sugar
1/3 c. unsweetened cocoa
1/4 c. butter
1 env. unflavored gelatin
1/4 c. cold water
1/2 c. sugar
1/4 c. cornstarch
2 c. milk
4 eggs, separated
1 tsp. vanilla
1/2 c. sugar
Grated chocolate


Combine 1/2 cup sugar, the cocoa and butter in medium bowl; set aside.

Combine gelatin and cold water in small bowl; place bowl in pan of simmering water to dissolve gelatin.

Combine 1/2 cup sugar, cornstarch, milk and egg yolks in medium saucepan.

Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; measure 1 1/2 cups of the custard and blend into cocoa-sugar mixture.

Add vanilla and pour into cooled crust; chill until set.

Combine dissolved gelatin with remaining custard; add rum and set aside.

Beat egg whites until foamy; gradually add 1/2 cup sugar and beat until stiff peaks form. Fold gelatin-custard mixture into beaten egg whites. Chill 15 minutes or until partially set.

Spoon over chocolate custard in prepared crust. Chill until set.

Garnish with grated chocolate before serving.

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