Rock Inn Cuban Rum Pie
|Dark rum||2 Ounce|
|Unflavored gelatin||2 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs), chilled|
|8 inch baked graham cracker crumb crust||1|
Beat egg yolks and sugar together until thoroughly blended.
Mix in the rum.
Soften gelatin in cold water; dissolve over hot water.
Whip cream just until fluffy.
Continuing to beat slowly, pour gelatin in a thin stream into cream.
Beat until mixture stands in peaks.
Fold in egg yolk mixture.
Turn filling into crust shell.