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In saucepan combine gelatin, sugar, and water. Cook, stirring, at low heat to dissolve gelatin and sugar. Slowly add hot mixture to beaten egg yolks. Return to saucepan and cook over low heat until thickened, being careful not to let mixture boil. Cool slightly. Add rum. Chill until partially set, then whip until light in color and texture. Whip 1 cup cream to form soft peaks. Fold into egg mixture. Beat egg whites with dash of sugar and fold into egg yolk-cream mixture. Fold in chocolate chips. Mound in pie shell and chill until firm (about 4 hours). Decorate with rest of whipped cream and extra chocolate chips. TIME DOES NOT INCLUDE CHILLING TO SERVE. From the
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|Serving Size: 1 Serving (291g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 500 (58%)|
|Amt Per Serving||% DV|
|Total Fat 55.5g||74 %|
|Saturated Fat 26.6g||133 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 1394.8mg||429 %|
|Sodium 154.7mg||5 %|
|Potassium 279.9mg||7 %|
|Total Carbohydrate 71.4g||21 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 70.4g|
|Protein 24g||34 %|
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Calories per serving: 860
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