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Rum Cream Pie

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Ingredients
  Baked pie shell/Crumb crust 1 (9 Inch)
  Egg yolks 6
  Sugar 1 Cup (16 tbs) (Scant Cup Of)
  Gelatin 1 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Whipping cream 1 Pint
  Light rum 1⁄2 Cup (8 tbs)
  Shaved chocolate 1⁄4 Cup (4 tbs)
Directions

Beat egg yolks until they are light and add sugar.
Soak gelatine in cold water until dissolved.
Put gelatine and water over low heat and let it come to a boil; pour it over the egg and sugar mixture, stirring briskly.
Whip cream and fold it into the egg mixture; flavour it with rum.
Cool and pour into prepared pie shell, refrigerate several hours.
When set, sprinkle generously with shaved chocolate curls.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Interest: 
Party

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