-
1
Separate 8 large or extra large eggs into yolks and whites [i prefer to scrupulously detach/remove the white thingum in each egg, which is tedious].
-
2
The best way to do this is to hold one yolk in your hand, letting its white drip into a bowl; as you put the yolk into a yolks bowl, pull off any white stuff; rinse your hands and towel dry; remove any white stuff from the egg white in a bowl with a spoon or by hand; put the white into the whites bowl -- this way, if some yolk gets into its white, you can set that egg aside without getting some yolk into all of the other whites and having to start over!
-
3
Refrigerate whites [making SURE there is no white embryonic material in this].
-
4
Beat egg yolks with a fork or whisk and add them to the milk and sugar and salt in a 2-3 quart saucepan.
-
5
Continue on a low boil until the mixture thickens some, stirring constantly.
-
6
Take the egg-milk mixture off the stove.
-
7
Add 2 packages of gelatin dissolved into 1/4 cup water.
-
8
Add 2-3 jiggers of rum and rum flavoring, to taste [you can omit the rum for children].
-
9
Cover and chill in the refrigerator overnight.
-
10
The next day, remove the egg whites from the refrigerate and let warm to room temperature.
-
11
Prick pie shells with a fork and prebake.
-
12
Set the shells aside to cool.
-
13
Whip the 8 egg whites with 1/2 cup sugar until very stiff.
-
14
Set aside.
-
15
Whip the egg-milk custard mixture until very fluffy.
-
16
Whip the 1/2 cup heavy cream.
-
17
Fold the whipped cream into the whipped egg-milk custard mixture.
-
18
Fold the stiff egg whites into the custard mixture.
-
19
Turn out into cooled pie shells.
-
20
Grate the Hershey's chocolate bar over both pies.
-
21
Refrigerate until ready to serve.
-
22
[you CAN use red food coloring to turn the filling pink and you can also top with a layer of additional whipped cream].
-
23
Also you can substitute 2-3 ounces of bourbon for the rum.
-
24
For children, you can just use rum flavoring - but often the kids like the hint of liquor.
