Katey's Kitchen

~Mix 1/2 c sugar, cornstarch and salt in 2 qt saucepan

~Whisk milk and egg yolks in small bowl, stir into sugar mixture gradually

~Cook over medium heat, stirring constantly until mixture thickens and boils

~Boil and stir 1 minute, reserve 1 cup of mix

~Sprinkle gelatin on cold water; stir into remaining hot mix.  Stir in rum flavoring

~Chill in bowl of ice or in fridge until mixture mounds slightly when dropped from spoon

~Mix chocolate and reserved custard mix; pour into baked pie shell

~Beat egg whites and cream of tartar until foamy

~Beat in 1 Tbl sugar at a time; continue beating until stiff and glossy. Do not underbeat

~Fold gelatin mixture in meringue.  Spread over chocolate mixture

~Refrigerate until set, at least 3 hours

~Spread sweetened whipped cream (cool whip) over pie and sprinkle with shaved chocolate if desired

“Dippers” (fresh strawberries, apple or pear wedges, pretzels etc)

~Place all ingredients, except dippers) into a microwave safe serving bowl

~Place in microwave and cook on high for 5 minutes

~Using an oven mitt or potholder (bowl will be hot) remove bowl from microwave and stir thoroughly

~Return to microwave and continue cooking 30 seconds to 1 minute or until caramel is thoroughly melted

~Stir until smooth

~Serve immediately with prepared “dippers”

Thanks Pampered Chef!