rum pie
(1 rating)
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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 rating)
yield
8 serving(s)
prep time
1 Hr
cook time
1 Hr
Ingredients For rum pie
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1baked 9-inch pie crust
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4eggs, separated into yolks and whites
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1/2 tspsalt
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1 csugar - separated 1/2 cup each
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1/2 chot water
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1/4 ccold water
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1envelope gelatin
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1/4 crum
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nutmeg - 3 dashes (or according to taste)
How To Make rum pie
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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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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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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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4Pour into baked pie crust. Refrigerate until set. Serve with a dollop of whipped cream and a sprinkle of nutmeg.
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