Ragged Rock Black Bottom Pie

This is my take on a classic and pretty simple no-bake pie that combines the flavors of chocolate and Ragged Rock rum, one of our local brands here in Newfoundland. You can, of course, substitute any good quality rum in this recipe. Hey, rum and chocolate...how bad can that possibly be? ;)

2 cups chocolate cookie crumbs
1/3 cup melted butter
2 tbsp sugar

Combine together and press into the bottom and sides of a lightly greased 10 inch pie plate.

Soften 1 envelope (2 teaspoons) gelatine in ¼ cup milk. Set aside.

In a small saucepan combine

2 cups milk
2 tablespoons cornstarch
2 egg yolks
½ cup sugar

Heat just to boiling over medium heat, stirring constantly. Measure off 1 cup of the custard and to it add

½ cup dark chocolate chips

Stir until the chocolate is fully melted and the custard is smooth. Spread in the bottom of the prepared cookie crumb crust.

To the remaining custard add the softened gelatine and stir until it is dissolved into the mixture, then stir in:

1 tsp vanilla extract
¼ cup Ragged Rock rum

Place the custard bowl in an ice bath and stir occasionally, scraping the sides of the bowl with a rubber spatula until the gelatine in the custard begins to partially set, forming soft mounds.

With an electric mixer begin to beat to soft peaks

2 egg whites
¼ tsp cream of tartar

Gradually beat in
1/3 cup sugar

Continue to beat until the sugar is dissolved and the meringue is quite stiff. Slowly begin to beat in the custard by large spoonfuls, beating well after each addition until all the custard is incorporated. Pour the mixture over the chocolate custard in the prepared cookie crumb crust. Chill the pie in the refrigerator for at least 2 hours or overnight before garnishing with whipped cream and chocolate shavings or melted chocolate and serving. Serves 8.