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Rum Cream Pie Recipe
|Baked pie shell/Crumb crust||1 (9 Inch)|
|Sugar||1 Cup (16 tbs) (Scant Cup Of)|
|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)|
Serving size: Complete recipe
Calories 4347 Calories from Fat 2302
% Daily Value*
Total Fat 256 g393.4%
Saturated Fat 146.9 g734.5%
Trans Fat 0 g
Cholesterol 1796.2 mg
Sodium 1169.3 mg48.7%
Total Carbohydrates 364 g121.4%
Dietary Fiber 4.4 g17.5%
Sugars 241.7 g
Protein 36 g71.1%
Vitamin A 26% Vitamin C
Calcium 42.8% Iron 27.9%
*Based on a 2000 Calorie diet
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.