Rum Pie

Rum Pie

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DeAnna Sallady


I got this recipe from my 92-year-old neighbor who makes this every Thanksgiving and Christmas. She has been bragging for years about how quickly it disappears and, finally, this year I asked her to save me a bite. Oooh, it is so light and delicious, it actually melts in your mouth. A very lite, perfect dessert following a large meal, or any meal. Enjoy!


★★★★★ 1 vote

1 Hr
1 Hr


  • 1
    baked 9-inch pie crust
  • 4
    eggs, separated into yolks and whites
  • 1/2 tsp
  • 1 c
    sugar - separated 1/2 cup each
  • 1/2 c
    hot water
  • 1/4 c
    cold water
  • 1
    envelope gelatin
  • 1/4 c
  • ·
    nutmeg - 3 dashes (or according to taste)

How to Make Rum Pie


  1. Beat egg yolks then add
    1/2 tsp Salt
    1/2 cup Sugar
    1/2 cup Hot Water
    Cook in double boiler until mixture coats a spoon.
    Refrigerate until congealed then -
  2. Mix Gelatin with 1/4 cup Cold Water and let stand for 5 minutes, then
    Add to yolk mixture.
    While egg yolk mixture is congealing -
  3. Whip 4 egg whites until very stiff then add
    1/2 cup Sugar
    3 shakes, or so, Nutmeg
    1/4 cup Rum
    Fold into egg yolk/gelatin mixture.
  4. Pour into baked pie crust.
    Refrigerate until set.

    Serve with a dollop of whipped cream and a sprinkle of nutmeg.

Printable Recipe Card

About Rum Pie

Course/Dish: Pies
Hashtags: #desserts #lite

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