RUM PIE

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Rum Pie image

I got this recipe from my 92-year-old neighbor who makes this every Thanksgiving and Christmas. She has been bragging for years about how quickly it disappears and, finally, this year I asked her to save me a bite. Oooh, it is so light and delicious, it actually melts in your mouth. A very lite, perfect dessert following a large...

Provided by DeAnna Sallady

Categories     Pies

Time 2h

Number Of Ingredients 9

1 baked 9-inch pie crust
4 eggs, separated into yolks and whites
1/2 tsp salt
1 c sugar - separated 1/2 cup each
1/2 c hot water
1/4 c cold water
1 envelope gelatin
1/4 c rum
nutmeg - 3 dashes (or according to taste)

Steps:

  • 1. Beat egg yolks then add 1/2 tsp Salt 1/2 cup Sugar 1/2 cup Hot Water Cook in double boiler until mixture coats a spoon. Refrigerate until congealed then -
  • 2. Mix Gelatin with 1/4 cup Cold Water and let stand for 5 minutes, then Add to yolk mixture. While egg yolk mixture is congealing -
  • 3. Whip 4 egg whites until very stiff then add 1/2 cup Sugar 3 shakes, or so, Nutmeg 1/4 cup Rum Fold into egg yolk/gelatin mixture.
  • 4. Pour into baked pie crust. Refrigerate until set. Serve with a dollop of whipped cream and a sprinkle of nutmeg.

kalleb
kalleb12@yahoo.com

Yum!


Ahumah Joshua
a.joshua@gmail.com

Easy to make and delicious! The pie was a hit at my party. I used dark rum in the sauce and it gave the pie a rich, decadent flavor.


Angela England
angela@aol.com

This rum pie was a delight! The combination of flavors was perfect, with the sweet rum sauce complementing the creamy filling and flaky crust. I especially loved the hint of nutmeg in the filling. I'll definitely be making this pie again!


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