Rum Cream Pie Recipe
Are you looking for a rum cream pie recipe that will leave you asking for more? There is not a single month when I don't serve this yummy dessert! Roll up your sleeves and try this yummy rum cream pie recipe.
Ingredients
3 egg yolks
1/2 cup (125 ml) granulated sugar
1 tbsp (15 ml) grated lemon rind
1 cup (250 ml) hot milk
4 tbsp (60 ml) rum
1 small envelope unflavored gelatine
1/2 cup (125 ml) heavy cream, whipped
3 egg whites, beaten stiff
9 inch (23 cm) pie shell, precooked
Grated sweet chocolate
Directions
Place egg yolks and sugar in large bowl and mix with electric beater until color changes to nearly white.
Stir in lemon rind.
Pour in hot milk and whisk very well.
Pour rum into small bowl and sprinkle in gelatine; set aside.
Cook milk mixture in double-boiler until cream coats the back of a spoon.
It is essential to whisk constantly.
Add gelatine and continue cooking 1 more minute, whisking constantly.
Refrigerate cream until it settles and starts to cling to the sides of the bowl.
Remove cream from refrigerator and fold in whipped cream.
Incorporate with whisk.
Fold in beaten egg whites and gently whisk to finish incorporating.
Refrigerate 5-6 minutes.
Whisk mixture again and pour into prepared pie shell.
Refrigerate 6 hours.
Stir in lemon rind.
Pour in hot milk and whisk very well.
Pour rum into small bowl and sprinkle in gelatine; set aside.
Cook milk mixture in double-boiler until cream coats the back of a spoon.
It is essential to whisk constantly.
Add gelatine and continue cooking 1 more minute, whisking constantly.
Refrigerate cream until it settles and starts to cling to the sides of the bowl.
Remove cream from refrigerator and fold in whipped cream.
Incorporate with whisk.
Fold in beaten egg whites and gently whisk to finish incorporating.
Refrigerate 5-6 minutes.
Whisk mixture again and pour into prepared pie shell.
Refrigerate 6 hours.
