Rum Chiffon Pie

  • on December 2, 2008
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Ingrients & Directions

2 Eggs; separated
6 tb Sugar
2 pk Gelatin
1/2 c Rum
1/2 c Milk; hot
1 c Ice; crushed (heaping cup)
1 c Heavy cream
1 Crumb pie crust

1. Beat the egg whites until stiff and beat in two tablespoons of the
sugar. Set aside.

2. In the container of an electric blender place the gelatin, rum,
and hot milk; cover and blend on high speed forty seconds. Add the
remaining sugar and the egg yolks, cover and blend five seconds. Add
the ice and cream, cover and blend twenty seconds.

3. Immediately pour the mixture into the beaten egg whites and fold
gently until mixed. Pour into a 9-inch pie plate lined with the crumb
crust and chill until set.

6 Servings

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