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Suzys Rum Cream Pie

	Category	Baking Recipes
	Views	148
	Ratings	0

Ingredients And Procedures

---------------------------CHOCOLATE CRUMB CRUST--------------------------- 6 T Melted unsalted butter

1 1/2 c Chocolate cookie crumbs

----------------------------------FILLING---------------------------------- 1 Envelope UNFLAVORED gelatin

3 lg Eggs, separated

1 c Milk

1/4 c Light rum

1/4 c Water

1/2 c Granulated sugar

1/4 t Ground nutmeg

1/8 t Salt

1/2 c Heavy cream, whipped

Semisweet chocolate,grated 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 -----

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<h1>Suzys Rum Cream Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>---------------------------CHOCOLATE CRUMB CRUST--------------------------- 6 T Melted unsalted butter <P>1 1/2 c Chocolate cookie crumbs <P><P>----------------------------------FILLING---------------------------------- 1 Envelope UNFLAVORED gelatin <P>3 lg Eggs, separated <P>1 c Milk <P>1/4 c Light rum <P>1/4 c Water <P>1/2 c Granulated sugar <P>1/4 t Ground nutmeg <P>1/8 t Salt <P>1/2 c Heavy cream, whipped <P>Semisweet chocolate,grated 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. <P>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 ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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