Dwigans fwds07a
Crust
1 c Flour
1/4 ts Salt
1/4 lb Butter or margarine
3 tb Sour cream
Filling
1/2 c Butter or margarine
1 c Confectioners sugar
3 lg Egg yolks — well beaten
1 1/2 oz Unsweetened chocolate
Melted
1/2 ts Vanilla — optional
1/2 ts Rum
3 lg Egg whites — beaten stiff
1 c Heavy cream
Sugar to sweeten whipped
Cream
Grated chocolate for
Garnish
Crust: Sift the flour with the salt. Cut in the butter or margarine
with 2 knives or pastry blender until the mixture is crumbly. Add the
sour cream. Toss with afork until the mixture forms a ball. Chill 2
hours. Preheat oven to 425.
Roll out the crust to fit a 9 inch pie pan. Prick all over the bottom
and sides with a fork. bake it for 15 minutes or until just brown.
cool it on a rack.
Filling: Beat the egg whites first, then, to save washing beaters,
beat the egg yolks directly. Cream the butter and sugar well. Add the
beaten yolks, chocolate, vanilla, if desired, and rum. Mix well. Fold
in the egg whites. Whip the cream and add sugar to taste. When the
pie crust has cooled, pour in the chocolate filling. Spread the
filing with whipped cream and garnish it with grated chocolate. You
can freeze this pie up to the whipped cream stage
Yields
6 servings
