Title: Holiday Bavarian Pie
Categories: Pie
Yield: 6 Servings
| 1 | | Backed 9 inch Pie Shell |
| 1 | pk | Unflavored Gelatine |
| 1/4 | c | Sugar |
| 1/8 | ts | Salt |
| 3 | | Egg yolks |
| 1 1/4 | c | Milk |
| 2 | tb | Rum |
| 3 | | Egg whites |
| 1/4 | c | Sugar |
| 1/2 | c | Heavy Cream,whipped |
| 1 | ts | Nutmeg |
| 1/2 | c | Heavy Cream,whipped |
| | | Shaved Chocolate |
Day before or early in the day: In small bowl, combine gelatine, 1/4 cup
sugar, salt. In double boiler top, beat eggyolks. Stir in milk, then
gelatime mixture. Cook over hot, not boiling water, stirring untill custard
coats spoon. Stir in rum. Refridgerate, stirring occasionally, until
mixture mounds when dropped from spoon. Beat until just smooth. In medium
bowl, beat egg whites untill fairly stiff; gradually add 1/4 cup sugar,
beating until stiff. Fold in custard and 1/2 cup heavy cream. Turn into pie
shell; sprinkle with nutmeg. Refridgerate until set. Just before serving:
Top pie with 1/2 cup heavy cream, sprinkle with shaved chocolate, or
drizzle grenadine syrup over cream. Out of Good Housekeeping Cookbook,
typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120