How to make it

  • Put the gelatin into the water to soften and set it aside.
  • Separate the eggs into yolks and whites. Whip the whites with the salt into stiff peaks and refrigerate until needed.
  • Prepare the custard in a double boiler to prevent curdling the eggs. Beat the egg yolks lightly in the top pan. Add sugar, grated nutmeg and milk and heat for about 10 minutes, WITHOUT BOILING. At this point the custard should be thick enough to coat the back of the spoon.
  • Remove the custard from the heat and stir in the gelatin. Chill the custard in an iced water bath until it begins to thicken.
  • Meanwhile, prepare the whipped cream and refrigerate until needed.
  • When the custard has cooled down, add the rum and blend well. Add the egg white by gently folding them into the custard; likewise fold in the whipped cream.
  • As soon as the lumps disappear and the rum cream smoothes out, spread it into the chocolate crumb crust and top with shaved or grated bittersweet chocolate. Refrigerate for two hours or until ready to serve.
  • The pie should be so light that it's like eating cotton candy!

Reviews & Comments 3

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  • lunasea 12 years ago
    Sounds wonderful and delicious to me. I can't wait to try it out. Thanks for sharing!

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  • mellian 12 years ago
    Ahhh Rum! Can't go wrong with Rum. Great recipe!
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    " It was excellent "
    mystic_river1 ate it and said...
    Oh boy! Can I lick the spoons? thanks Richard!
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