Title: Rum Pie
Categories: Pie
Yield: 1 Servings
| | | Make two chocolate crumb |
| | | Crusts using chocolate |
| | | Wafers (8 or 9 inch crusts) |
| | | Soak: |
| 1 | pk | Gelatin |
| 1/4 | c | Milk |
| | | In a double boiler put: |
| 1 | c | Milk |
| 1/2 | ts | Nutmeg |
| 3 | | Egg yolks, beaten |
| 1/2 | c | Sugar |
Cook in a double boiler, stirring constantly until consistency of thick
cream. Add gelatin and stir until dissolved. Add 1 teaspoon of vanilla.
Cool until nearly set. Add 3 tablespoons of rum. Whip 3 egg whites until
fluffy, add 1/4 cup of sugar, beat until stiff and glossy. Fold into egg
mixture. Chill. Cover with whipped cream. Chill. Randy Rigg