6 eggs
1 cup white sugar
2 potatoes, peeled and cubed
2 1/2 tablespoons vegetable oil
4 cups vegetable milk
2 tablespoons dark rum
1/4 teaspoon salt
In a large bowl combine eggs, sugar, potatoes, oil and milk; stir well.
Heat a large saucepan of water over medium heat in a small saucepan, bring to a boil and cook for 5 minutes, stirring frequently. Remove from heat and stir in rum and salt. Return to a simmer and spread pudding form on the bottom of the prepared pan.
Line a 9 inch pie pan with foil. Roll pastry up into an 8 inch square. Place the rolled pastry over the pan. Spread the chocolate filling over the filling using a small spoon and brush evenly with food coloring. Garnish with additional chocolate icing or sponge drippings.
FREE Pumpkin Pie Tarts Recipe
1/4 cup butter, melted
1/2 cup white sugar
1 egg, slightly cooled, beaten
1 teaspoon vanilla extract
1 teaspoon dry milk
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
2 tablespoons margarine, melted
2 teaspoons vanilla extract
1/4 cup chopped pecans
Beat butter, sugar, egg, vanilla and dry milk in large bowl. Stir gently until well blended. Mix flour, baking powder, and salt into butter mixture.
Combine baked mixture with remaining ingredients; stir well and chill in refrigerator.
Lightly oil pie crust. Refrigerate overnight or two hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. Place sheet onto pan. Spread brownies with remaining brown sugar mixture.
Lightly oil pie pan.