Rum Cream Pie
|Sugar||1 Cup (16 tbs) (Scant)|
|Cold water||1⁄2 Cup (8 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Dark rum||1⁄2 Cup (8 tbs)|
|Whipped cream||1 Cup (16 tbs) (For Garnish)|
|Shaved chocolate||4 Tablespoon (For Garnish)|
1. Beat the egg yolks with the scant cup of sugar until thick and lemon-colored.
2. Soak the gelatin in the cold water. Stir over hot water until thoroughly dissolved. Gradually add to the egg mixture, stirring.
3. Whip the cream until stiff and fold into the egg mixture. Flavor with the rum. Stir the mixture over cracked ice until it begins to set. Turn into the pie shell and chill until firm.
4. Garnish with whipped cream and, if desired, with shaved chocolate.