Suzy’s Rum Cream Pie

  • on November 26, 2007
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Ingrients & Directions

6 tb Melted unsalted butter
1 1/2 c Chocolate cookie crumbs

1 Envelope UNFLAVORED gelatin
3 lg Eggs, separated
1 c Milk
1/4 c Light rum
1/4 c Water
1/2 c Granulated sugar
1/4 ts Ground nutmeg
1/8 ts Salt
1/2 c Heavy cream, whipped
Semisweet chocolate,grated

CHOCOLATE CRUMB CRUST: Mix melted butter with the chocolate cookie
crumbs. Pat into a buttered 9″ pie plate. Press firmly down firmly
with the bottom of a glass. Chill – 1 hr.


Soften gelatine in water and set aside. Beat egg yolks lightly in the
top of a double boiler. Add sugar and milk. Stir and cook over hot
water (not boiling) 10 minutes or until custard coats a metal spoon.

Remove from heat and stir in gelatin, nutmeg and rum. Place pan over
ice water, stir until mixture begins to thicken.

In the meantime, add salt to egg whites and beat until firm, but soft
peaks form. Fold into thickened custard alternately with whipped
heavy cream.

Turn into prepared crust.

Chill at least 4 hours or overnight. Sprinkle top with grated
semi-sweet chocolate.

From the recipe files of

1 9″ pie

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