Rum Cream Pie Best Family Recipes

Tuesday, September 3, 2013

Rum Cream Pie

"A superb refreshing pie particularly for the guys in your existence. You can use any form of pre-baked pie shell: pastry, graham wafer, or chocolate wafer. Serve after chilling for several hours."

Ingredients :

2 (nine inch) prepared graham cracker crust
6 egg yolks
1 cup white sugar
1 (.25 ounce) package unflavored gelatin
half of cup bloodless water
2 cups heavy cream
half cup rum
1/eight cup grated semisweet chocolate, for garnish

Instructions :

Prep : 40M	Cook : 16M	Ready in : 6H55M

Pour the cold water right into a small bowl and sprinkle with the gelatin. Set aside and permit the gelatin to soften.
Combine the egg yolks and sugar in a heat-evidence mixing bowl. Beat with a hand mixer or a whisk till the mixture is thick and lemon-coloured. Set the bowl over a pot of simmering water on the stove and cook, stirring continuously, about 5 minutes. The combination should feel hot to the touch and have reached a hundred forty five levels F (sixty three stages C) on an on the spot-study thermometer.
Remove the bowl from the heat and blend in the rehydrated gelatin. Stir till the gelatin dissolves and permit the mixture to cool to room temperature.
Whip the cream to medium-stiff peaks; stir in the rum. Fold the whipped cream into the egg mixture. Pour the filling into the two pie shells and sprinkle with chocolate shavings. Chill the pies for at the least 6 hours or in a single day.

Notes :

You can use any kind of pie crust: pastry, graham cracker, vanilla wafer, or chocolate wafer.

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