- Preparation Time: 1 hour
- Baking Time: 10 minutes
- 6 servings
- 1 cup ginger snaps, crushed.
- 1/4 cup butter, melted.
- 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
- 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.
- 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.
Screech is a dark rum that has become synonymous with Newfoundland, and it’s known for its potent kick and strong character. The origin of the name “Screech” is believed to be linked to an incident involving American servicemen stationed in Newfoundland during World War II. After tasting the local rum, they exclaimed that it was so strong it could “screech the paint off a battleship.” This colourful anecdote stuck, and Screech was born. But Screech’s history goes beyond its name; it’s deeply intertwined with the maritime culture of Newfoundland and its enduring love affair with rum.