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Graham-Rum Pie Recipe
|Graham cracker crumbs||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cinnamon||1 1⁄2 Teaspoon|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Unflavored gelatin||7 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Rum||1⁄4 Cup (4 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Shaved chocolate||1⁄4 Cup (4 tbs)|
Calories 463 Calories from Fat 254
% Daily Value*
Total Fat 29 g44.3%
Saturated Fat 17.4 g87.2%
Trans Fat 0 g
Cholesterol 160.5 mg
Sodium 114.4 mg4.8%
Total Carbohydrates 34 g11.3%
Dietary Fiber 0.8 g3.2%
Sugars 29.7 g
Protein 15 g30.3%
Vitamin A 21.3% Vitamin C 0.67%
Calcium 9.6% Iron 2.4%
*Based on a 2000 Calorie diet
Stir in egg white.
Press mixture into greased 9-inch pie plate.
Bake at 350 degrees for 5 minutes.
Soften gelatin in 1/4 cup cold water.
Mix egg yolks, 1/2 cup sugar and milk in double boiler.
Cook, stirring constantly, over simmering water until custard coats spoon.
Do not boil.
Add gelatin to hot custard, stirring until dis- solved.
Cool, stirring occasionally.
Add rum; mix well.
Chill, stirring occasionally until slightly con- gealed.
Beat egg whites until stiff peaks form; add remaining sugar gradually.
Beat only until blended.
Fold egg whites into cold custard, blending well.
Add whipped cream; fold gently into mixture.
Pour filling into pie shell; chill for at least 3 hours.
Top with additional whipped cream and chocolate.