Rum Pie
By
DeAnna Sallady
@MinkaTinka
1
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!
Rating:
★★★★★ 1 vote
Serves:
8
Prep:
1 Hr
Cook:
1 Hr
Ingredients
- 1
- baked 9-inch pie crust
- 4
- eggs, separated into yolks and whites
- 1/2 tsp
- salt
- 1 c
- sugar - separated 1/2 cup each
- 1/2 c
- hot water
- 1/4 c
- cold water
- 1
- envelope gelatin
- 1/4 c
- rum
- nutmeg - 3 dashes (or according to taste)
How to Make Rum Pie
- 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 - - 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 - - 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. - 4Pour into baked pie crust.
Refrigerate until set.
Serve with a dollop of whipped cream and a sprinkle of nutmeg.
