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Jamaican   -   Blacksmith Pie (Jamaica)   adapted from Tropical Cookbook

  • 1 9' Chocolate Graham Cracker Crust -- (deep dish)
  • 4 Tablespoons Cornstarch
  • 1 Tablespoon Vanilla Extract
  • 2 Tablespoons Sugar
  • 1/8 Teaspoon Salt
  • 2 Cups Light Cream
  • 1 Packet Unflavored Gelatin
  • 1/3 Cup Water
  • 3 Eggs
  • 12 Ounces Semisweet Chocolate
  • 3 3/4 Cups Whipping Cream
  • 1 1/2 Cups Powdered Sugar
  • 2 Egg Whites
  • 1/2 Teaspoon Vanilla
  • Chocolate Curls -- for garnish
Directions Combine cornstarch, vanilla, sugar & salt add cream and stir until smooth over a low heat. In another pan, combien gelatin and water. Cook until meleted and clear. Add to the hot pudding mixture. Beat 3 eggs and then add to pudding mixture. Refrigerate. Melt chocolate in double boiler. Sitr in 1 cup vanilla pudding. In another bowl, whip the whipping cream with 1 cup owdered surgar to stiff peaks. fold 2/3 of whip cram into chocolate pudding mixture. Spread mixtue over cruse, refrigerate 10 minutes. Fold rest of whipping cream into the vanilla pudding, in another bowl, beat egg whties until foamy, add remaingin sugare and vanilla extract, beat until stiff. Fodl that into vanilla pudding mixture. add to pie crust. Regridgarate 1 hour. Garnish & serve.
Serves 1
Time to Make 0:00

Printer version   2 Votes - Yum: 3, Easiness: 1.5, Speed: 1.5, Overall: 2 Rate this recipe

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