Suzys Rum Cream Pie

1 9" pie

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Suzys Rum Cream Pie Ingredients

CHOCOLATE CRUMB CRUST	1/4 c Light rum
6 tb Melted unsalted butter	1/4 c Water
1 1/2 c Chocolate cookie crumbs	1/2 c Granulated sugar
FILLING	1/4 ts Ground nutmeg
1 Envelope UNFLAVORED gelatin	1/8 ts Salt
3 lg Eggs, separated	1/2 c Heavy cream, whipped
1 c Milk	Semisweet chocolate,grated

Instructions for Suzys Rum Cream Pie

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. FILLING: 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 suzy@gannett.infi.net Posted to MM-Recipes Digest V3 #256 Date: Thu, 19 Sep 1996 00:31:55 -0400 (EDT) From: suzy

Main Ingredient: PieCuisine: Uncategorized

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