Thanksgiving Rum Pie

This one may be prepared a day in advance and makes a nice “grown up” pie.

1 envelop unflavored gelatin
5 tablespoons cold water
3 cups hot milk
1/8 teaspoon salt
8 tablespoons sugar
3 eggs, separated
5 tablespoons rum
3/4 teaspoon almond extract
1 9-inch baked pie shell
1 cup heavy whipping cream
1 tablespoon sugar
1 teaspoon rum
2 tablespoons grated semi-sweet chocolate

Sprinkle gelatin on cold water; allow to stand 5 minutes. Dissolve in hot milk; stir in salt and 4 tablespoons of the sugar. Beat egg yolks and add milk mixture. Cook in double boiler over hot water, stirring constantly until slightly thickened. Remove from heat, cool thoroughly. Stir in the 5 tablespoons rum and almond flavoring.

Beat egg whites until stiff,gradually adding remaining 4 tablespoons sugar. Fold into custard and turn into pie shell; chill thoroughly. When pie has set, spread with whipped cream to which the 1 tablespoon sugar and teaspoon rum have been added. Sprinkle with grated chocolate. Yield: 8 servings  Source: Southern Living Party-1972

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