Recipe for Rum Pie from the Liqueur Pies section.
Rum PiePosted by FootsieBear at recipegoldmine.com April 2001 Source: Recipes & Reminiscences of New Orleans, contributed by Nina DeSautel Crust
2 small boxes chocolate snaps
1/2 ounce unsweetened chocolate, grated
6 tablespoons butter or margarine, melted Crumble chocolate snaps in blender or with rolling pin. Mix melted butter with crumbs & chocolate. Press into 9-inch pie pan & place in freezer to set while making filling. Filling
1 package unflavored gelatine
3 eggs
3/4 cup granulated sugar
1/4 cup water
3/4 cup whipping cream
3 tablespoons rum Dissolve gelatine in water. Combine gelatine, egg yolks and 1/2 cup sugar in top of double boiler. Beat with egg beater while cooking over boiling water for 3-5 minutes or until slightly thickened. Cool. Beat egg whites; add remainder of sugar. Whip cream. Fold egg whites into filling and then fold in whipped cream. Fold in rum. Pour into crust and grate unsweetened chocolate on top for decoration. Let set in refrigerator at least 3 hours before serving.
We hope you enjoy your freshly made Rum Pie. This recipe came from Liqueur Pies's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|
