Rum Cream Icebox Pie
From oldgringo 17 years ago
- 120 minutes to make
- Serves 6
An aromatic rum flavored cream icebox pie. Melts in your mouth!
Ingredients
- 1 envelope unflavored gelatin shopping list
- 1/4 cup water shopping list
- 3 eggs; separated shopping list
- 1/8 teaspoon salt shopping list
- 1/2 cup sugar shopping list
- 1 cup milk shopping list
- 1/4 teaspoon fresh grated nutmeg shopping list
- 1/4 cup light rum shopping list
- 1/2 cup cream; whipped shopping list
- 1 8-inch ready made chocolate crumb pie crust shopping list
- 1 tablespoon bittersweet chocolate; grated or curls shopping list
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!
The Rating
Reviewed by 1 people-
Oh boy! Can I lick the spoons? thanks Richard!
mystic_river1
in Bradenton loved it
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" It was excellent "