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Name: Rum Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 Pie crust recipe for single; Bittersweet chocolate shavin; 2 c Heavy cream, well chilled; 1/2 c Dark rum; 6 lg Egg yolks; 1 c Sugar; 1 1/2 tb Unflavored gelatin

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INGREDIENTS

1 Pie crust recipe for single
Bittersweet chocolate shavin
2 c Heavy cream, well chilled
1/2 c Dark rum
6 lg Egg yolks
1 c Sugar
1 1/2 tb Unflavored gelatin

Servings

INSTRUCTIONS

Line a 9-inch pie plate with pastry, cover with foil and fill with rice. Bake the empty pie crust at 400f for 15 minutes. Remove rice and foil and bake at 375f for 10 minutes more or until it is pale golden. In a bowl with an electric mixer, beat the egg yolks. Add the sugar gradually, beating until the mixture is thickened and pale. Beat in 1 cup of cream, rum, and 1/4 cup water. Transfer the mixture to the top of a double boiler. Cook, stirring constantly until it registers 140f on a candy thermometer. Then cook for 3 minutes more. In a small saucepan, sprinkle the gelatine over 1/4 cup cold water. Let it soften for 5 minutes, and heat the mixture over low heat, stirring, until the gelatin is dissolved. Whisk into the custard, set the bowl in a larger bowl of ice water and let the mixture cool, stirring it occasionally, until it is the consistency of raw egg whites. Do not let the mixture set. In a bowl, beat the remaining cream until it just holds stiff peaks. Fold the whipped cream into the custard gently but thoroughly. Pour the mixture into the pie shell. Chill for 3 hours or until set. Garnish with chocolate curls. a 1948 Gourmet Mag. favorite.

NOTES

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Rum Cream Pie

1 Pie crust recipe for single
 Bittersweet chocolate shavin
2 c Heavy cream, well chilled
1/2 c Dark rum
6 lg Egg yolks
1 c Sugar
1 1/2 tb Unflavored gelatin

Line a 9-inch pie plate with pastry, cover with foil and fill with rice.  Bake the empty pie crust at 400f for 15 minutes. Remove rice and foil and  bake at 375f for 10 minutes more or until it is pale golden. In a bowl with  an electric mixer, beat the egg yolks.  Add the sugar gradually, beating  until the mixture is thickened and pale. Beat in 1 cup of cream, rum, and  1/4 cup water.  Transfer the mixture to the top of a double boiler. Cook,  stirring constantly until it registers 140f on a candy thermometer. Then  cook for 3 minutes more. In a small saucepan, sprinkle the gelatine over  1/4 cup cold water. Let it soften for 5 minutes, and heat the mixture over  low heat, stirring, until the gelatin is dissolved. Whisk into the custard,  set the bowl in a larger bowl of ice water and let the mixture cool,  stirring it occasionally, until it is the consistency of raw egg whites. Do  not let the mixture set. In a bowl, beat the remaining cream until it just  holds stiff peaks. Fold the whipped cream into the custard gently but  thoroughly. Pour the mixture into the pie shell. Chill for 3 hours or until  set. Garnish with chocolate curls. a 1948 Gourmet Mag. favorite.

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Nutrition

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Serving Size: 1 Serving (258g)
Recipe Makes: 6 Servings

Calories: 873
Calories from Fat: 325 (37%)

Amt Per Serving		% DV

	Total Fat 36.1g	48 %
	Saturated Fat 13g	65 %
	Monounsaturated Fat 16g
	Polyunsanturated Fat 5.7g
Cholesterol 1678.2mg		516 %
Sodium 72.3mg		2 %
Potassium 151.2mg		4 %
Total Carbohydrate 104.9g		31 %
	Dietary Fiber 0g	0 %
	Sugars, other 104.9g
Protein 24.6g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 873

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