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.
Serving size: Complete recipe
Calories 4887 Calories from Fat 3070
% Daily Value*
Total Fat 345 g531.1%
Saturated Fat 200.1 g1000.3%
Trans Fat 0 g
Cholesterol 2099.6 mg699.9%
Sodium 1153 mg48%
Total Carbohydrates 354 g118.1%
Dietary Fiber 5.8 g23%
Sugars 233.2 g
Protein 45 g90.2%
Vitamin A 167.1% Vitamin C 4.8%
Calcium 59.5% Iron 27.1%
*Based on a 2000 Calorie diet