Chocolate Scream Pies

Ingredients

1 t gelatin

½ c milk

2 T cocoa powder

2 T glycine

2 egg yolks, lightly beaten

2 egg whites

½ t vanilla

For topping - 1 oz pork rinds, crushed, 3 T butter, melted, 1 T cocoa powder (for sweet - 1 T glycine, for savory - salt to taste)

For jell-o - 1 c milk and 1 T gelatin (optional 1 T glycine)

Combine gelatin with 1/8 c cold water
In saucepan over medium high heat, mix together milk, cocoa, 1 T glycine, and salt to simmer, stirring constantly
Remove from heat and add gelatin, stirring til dissolved,
Put the egg yolks in a medium bowl and beat lightly
While beating, slowly stream 1/4 c of the chocolate mix into the egg yolks then pour the yolk mixture back into the chocolate
Turn the heat back to medium and stir constantly until thickened (about 5 minutes)
Remove from heat and cool in the fridge for 10 minutes
Whip the egg whites to soft peaks. Add the remaining glycine and whip to just stiff peaks (do not over-mix)
Gently fold the chocolate mixture into the meringue
Transfer the mixture to a container, cover and refrigerate for 2 hours
For the topping mix together all ingredients, top the chocolate pie and refrigerate
For the jell-o decor: add all ingredients to a small saucepan off of the heat, allow the gelatin to bloom for 5 minutes then bring to a simmer, stirring constantly
Remove from heat, pour into container with a flat bottom
Refrigerate for 20 minutes til set
Cut out the pieces into desired shape and carefully remove from the container

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