Rum Cream Pie
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Rum Cream Pie
  Rum    Pie    Creams  
Last updated 6/12/2012 12:41:25 AM. Recipe ID 190. Report a problem with this recipe.
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      Title: Rum cream pie
 Categories: Desserts
      Yield: 6 servings
      1    Pie crust recipe for single
           -rust pie
      6 lg Egg yolks
      1 c  Sugar
      2 c  Heavy cream, well chilled
    1/2 c  Dark rum
  1 1/2 tb Unflavored gelatin
           Bittersweet chocolate shavin
           -s and curls
  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.

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Recipe ID 190 (Apr 03, 2005)

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