Suzy's rum cream pie
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Suzy's rum cream pie
  Rum    Pie    Creams  
Last updated 6/12/2012 1:25:39 AM. Recipe ID 59687. Report a problem with this recipe.
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      Title: Suzy's rum cream pie
 Categories: Suzy, Pie, Favorite, Tried, Mm-posted
      Yield: 1 9" pie
 
MMMMM-------------------CHOCOLATE CRUMB CRUST------------------------
      6 tb Melted unsalted butter
  1 1/2 c  Chocolate cookie crumbs

MMMMM--------------------------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 ts Ground nutmeg
    1/8 ts 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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Recipe ID 59687 (Apr 03, 2005)

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