Screech Pie

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Newfoundland Screech Pie Recipe
  • Preparation Time: 1 hour
  • Baking Time: 10 minutes
  • 6 servings

Crust

  • 1 cup ginger snaps, crushed.
  • 1/4 cup butter, melted.

Filling

  • 14-ounce tin evaporated milk, chilled
  • 2 tablespoons gelatin
  • 3/4 cup milk
  • 3/4 cup sugar
  • 2 egg yolks
  • 3 ounces semi-sweet chocolate (3 squares)
  • 1/4 cup ‘Screech’ rum
  • 1 teaspoon vanilla extract
  • 1 cup whipping cream.
  • 1/4 cup sugar
  • 2 egg whites

Crust

  • Preheat oven to 350F.
  • In saucepan, melt butter, add ginger snap crumbs, and mix well.
  • Press into 10-inch pie plate, covering bottom and sides evenly. Bake in 350F oven for 10 minutes.

Filling

  • Pour evaporated milk into shallow dish, place in freezer and chill until ‘mushy’ around the edges.
  • Soften the gelatin in 1/4 cup of milk.
  • Combine ¾ cup sugar, 1/2 cup milk, egg yolks and softened gelatin in top of a double boiler and mix well. Cook over boiling water until gelatin dissolves and mixture thickens slightly, then remove from heat.
  • Melt 2 squares (2 ounces) chocolate and add to egg and gelatin mixture; beat until smooth. Allow mixture to chill until slightly thickened and ‘syrupy’.
  • Whip chilled evaporated milk until thick. Fold whipped milk, rum, and vanilla extract into chocolate mixture; pour into pie shell and chill thoroughly.
  • Whip cream until stiff peaks form. Beat egg whites until frothy, add 1/4 cup sugar gradually and continue to beat until soft peaks form. Fold egg whites into whipped cream and spread over pie.
  • Shave the remaining chocolate into curls and sprinkle in lattice pattern over top of whipped cream mixture.

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