Rock Inn Cuban Rum Pie Recipe
Ingredients
| Egg yolks | 3 | |
| Sugar | 6 Tablespoon | |
| Dark rum | 2 Ounce | |
| Unflavored gelatin | 2 Teaspoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs), chilled | |
| 1 baked 8-in. Graham Cracker Crumb Crust | ||
Directions
Beat egg yolks and sugar together until thoroughly blended.
Mix in the rum.
Soften gelatin in cold water; dissolve over hot water.
Cool.
Whip cream just until fluffy.
Continuing to beat slowly, pour gelatin in a thin stream into cream.
Beat until mixture stands in peaks.
Fold in egg yolk mixture.
Turn filling into crust shell.
Chill.
Mix in the rum.
Soften gelatin in cold water; dissolve over hot water.
Cool.
Whip cream just until fluffy.
Continuing to beat slowly, pour gelatin in a thin stream into cream.
Beat until mixture stands in peaks.
Fold in egg yolk mixture.
Turn filling into crust shell.
Chill.
Chef
