Rum Cream Pie Good Recipes

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Rum Cream Pie

"A brilliant refreshing pie in particular for the men to your lifestyles. You can use any sort of pre-baked pie shell: pastry, graham wafer, or chocolate wafer. Serve after chilling for several hours."

Ingredients :

2 (9 inch) prepared graham cracker crust
6 egg yolks
1 cup white sugar
1 (.25 ounce) bundle unflavored gelatin
1/2 cup bloodless water
2 cups heavy cream
half of cup rum
1/8 cup grated semisweet chocolate, for garnish

Instructions :

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

Pour the cold water into a small bowl and sprinkle with the gelatin. Set aside and allow the gelatin to soften.
Combine the egg yolks and sugar in a heat-evidence blending bowl. Beat with a hand mixer or a whisk till the aggregate is thick and lemon-coloured. Set the bowl over a pot of simmering water at the stove and cook, stirring constantly, about five mins. The aggregate must feel warm to the touch and feature reached one hundred forty five ranges F (63 degrees C) on an on the spot-study thermometer.
Remove the bowl from the heat and blend within the rehydrated gelatin. Stir till the gelatin dissolves and permit the combination to cool to room temperature.
Whip the cream to medium-stiff peaks; stir inside the rum. Fold the whipped cream into the egg combination. Pour the filling into the two pie shells and sprinkle with chocolate shavings. Chill the pies for as a minimum 6 hours or overnight.

Notes :

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

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