rum pie
(1 RATING)
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!
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prep time
1 Hr
cook time
1 Hr
method
---
yield
8 serving(s)
Ingredients
- 1 - baked 9-inch pie crust
- 4 - eggs, separated into yolks and whites
- 1/2 teaspoon salt
- 1 cup sugar - separated 1/2 cup each
- 1/2 cup hot water
- 1/4 cup cold water
- 1 - envelope gelatin
- 1/4 cup rum
- - nutmeg - 3 dashes (or according to taste)
How To Make rum pie
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Step 1Beat 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 -
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Step 2Mix Gelatin with 1/4 cup Cold Water and let stand for 5 minutes, then Add to yolk mixture. While egg yolk mixture is congealing -
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Step 3Whip 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.
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Step 4Pour into baked pie crust. Refrigerate until set. Serve with a dollop of whipped cream and a sprinkle of nutmeg.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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