1. Combine juices, cornstarch, sugar and salt in a saucepan. 2. Cook until thickened, stirring constantly. 3. Stir a little of this hot mixture into egg yolks, then add this to remaining hot mixture, stirring constantly. Cook 4 minutes over very low heat. 4. Cool mixture; add rum; beat until smooth. 5. Fold in whipped cream. 6. Fold in egg whites. 7. Pour into pie crust. 8. Top with the additional whipped cream. 9. Garnish with cherries. Refrigerate. NOTES : Very finest recipes Recipe by: email@example.com Posted to recipelu-digest Volume 01 Number 241 by "Diane Geary"
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|Serving Size: 1 Serving (2347g)|
|Recipe Makes: 1|
|Calories from Fat: 1154 (33%)|
|Amt Per Serving||% DV|
|Total Fat 128.2g||171 %|
|Saturated Fat 63.8g||319 %|
|Monounsaturated Fat 43.7g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 665.5mg||205 %|
|Sodium 1160.3mg||40 %|
|Potassium 3745.4mg||99 %|
|Total Carbohydrate 542.7g||160 %|
|Dietary Fiber 28g||112 %|
|Sugars, other 514.7g|
|Protein 39.2g||56 %|
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Calories per serving: 3457
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