Rum Chiffon Pie
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Rum Chiffon Pie
  Rum    Pie    Alcohol  
Last updated 6/12/2012 1:21:00 AM. Recipe ID 52990. Report a problem with this recipe.
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      Title: Rum chiffon pie
 Categories: Pies, Alcohol
      Yield: 6 Servings
 
      2    Eggs; separated
      6 tb Sugar
      2 pk Gelatin
    1/2 c  Rum
    1/2 c  Milk; hot
      1 c  Ice; crushed (heaping cup)
      1 c  Heavy cream
      1    Crumb pie crust
 
  1. Beat the egg whites until stiff and beat in two tablespoons of the
  sugar. Set aside.
  
  2. In the container of an electric blender place the gelatin, rum,
  and hot milk; cover and blend on high speed forty seconds. Add the
  remaining sugar and the egg yolks, cover and blend five seconds. Add
  the ice and cream, cover and blend twenty seconds.
  
  3. Immediately pour the mixture into the beaten egg whites and fold
  gently until mixed. Pour into a 9-inch pie plate lined with the crumb
  crust and chill until set.
  




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Recipe ID 52990 (Apr 03, 2005)

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