Rum Cream Pie Recipe
Ingredients
| Pie crust | 1 9 inch, baked | |
| Egg yolks | 6 | |
| Sugar | 1 Cup (16 tbs) | |
| Gelatine | 1 Tablespoon | |
| Cold water | 1/2 Cup (16 tbs) | |
| Whipping cream | 1 Pint | |
| Light rum | 1/2 Cup (16 tbs) | |
| Shaved chocolate | ||
Directions
Beat egg yolks until they are light and add sugar.
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.
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.
Chef
