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Back to Recipe List	* Exported from MasterCook * Rum Cream Pie Recipe By : Better Homes and Gardens, 1973 Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope unflavored gelatin 3/4 cup sugar 3/4 cup water 5 egg yolks 1/3 cup dark rum 1 cup whipping cream 1 9 inch graham cracker crust Semisweet chocolate -- shaved In saucepan, combine gelatin, sugar and water; cook and stir over low heat till gelatin dissolves. Gradually stir hot mixture into egg yolks. Return to saucepan; cook till slightly thickened. Cool slightly; add rum. Chill till partially set; whip till light, 2 to 3 minutes. Whip cream to soft peaks; fold into gelatin mixture. Pour into prepared crust. Garnish with shaved chocolate. Chill till set, 4 hours or overnight. Makes 1 pie. Authors' note: "Rum adds mellow flavor" Hallie's note: Be careful to just add a little of the hot mixture to the egg yolks at first so you don't end up with scrambled eggs. From Recipes from our First Frontiers by Doris Eby and Joan McCloskey, in Better Homes and Gardens magazine, November 1973. MCformat by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 20 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 14g Fat (49.6% calories from fat); 3g Protein; 29g Carbohydrate; 0g Dietary Fiber; 174mg Cholesterol; 44mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.

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