Recipe

Rum Cream Icebox Pie Recipe

	Oldgringo / All my dishes 9 months, 3 weeks ago An aromatic rum flavored cream icebox pie. Melts in your mouth! Prep:45m Cook:120m Servings:6	Oldgringo
	a light icebox pie

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Ingredients

1 envelope unflavored gelatin

1/4 cup water

3 eggs; separated

1/8 teaspoon salt

1/2 cup sugar

1 cup milk

1/4 teaspoon fresh grated nutmeg

1/4 cup light rum

1/2 cup cream; whipped

1 8-inch ready made chocolate crumb pie crust

1 tablespoon bittersweet chocolate; grated or curls

Directions

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!

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