Mint Chocolate Pie

Ingredients

1 tablespoon unflavored gelatin
3/4 cup sugar
2 cups Roberts Milk
3 Roberts Eggs, separated
1 tablespoon cornstarch
1/2 cup Roberts Whipping Cream
2 squares (1 ounce each) unsweetened chocolate, melted
3 tablespoons green crème de menthe or mint syrup
1-9 inch baked crust chocolate curls

Preparation

Mix gelatin and 1/2 cup sugar together in the top of a double boiler; gradually stir in milk and cook over boiling water, stirring constantly until milk is scalded. Beat egg yolks and cornstarch together until thick and lemon-colored. Gradually stir about 1/4 cup of the scalded milk mixture into egg yolk mixture; return to top of double boiler and cook over boiling water, stirring constantly, until thickened. Chill mixture until consistency of unbeaten egg white. Using a clean beater, beat egg whites until stiff peaks form, gradually adding remaining sugar. Using a clean chilled beater, whip whipping cream until soft peaks form. Beat chilled custard mixture until fluffy; gently fold in beaten egg white and whipped cream. Divide mixture in half; fold melted chocolate into one portion and blend crème de menthe or mint syrup into remaining half. Spoon chocolate filling into baked pie crust; chill 5 minutes. Carefully spoon mint filling over chocolate filling. Chill thoroughly. Garnish with chocolate curls just before serving. (Keep refrigerated.)

Yield: one 9 inch pie

Notes:

Baked pie crusts may be frozen and kept for quick desserts. Thaw and fill with Roberts Ice Cream.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.