Chocolate rum striped pie recipe (1978)

Instructions

1. Combine over hot (not boiling) water, chocolate chips, milk, 1/4 cup sugar, gelatin, and salt; heat until gelatin is dissolved and mixture is smooth.
2. Quickly beat in egg yolk and continue cooking for 2 minutes, stirring constantly.
3. Remove from heat; stir in rum.
4. Chill in refrigerator until completely cool and thickened (about 1-1/2 hours).
5. In small bowl, beat egg whites until frothy.
6. Gradually beat in 1/2 cup sugar and continue beating until stiff, glossy peaks form.
7. Fold into cooled chocolate mixture; set aside.
8. In small bowl, combine heavy cream and confectioners' sugar; beat until stiff peaks form.
9. Spread half of chocolate mixture into baked 9" pie shell.
10. Spread 1-1/4 cups of whipped cream over chocolate layer. Cover with remaining chocolate mixture.
11. Decorate top with dollops of remaining whipped cream, or pipe through pastry tube.
12. Chill in refrigerator until firm.