Christmas Pie

• 1 (9-inch) cooked pie shell
• 1/2 c. candied fruit, finely chopped
• 1/4 c. light rum
• 1 envelope plain gleatin
• 1/4 c. cold water
• 2 c. light cream
• 1/2 c. sugar
• 2 eggs, separated

1. Mix fruit and rum.
2. Let stand while remainder of recipe is put together.
3. Soften gelatin in cold water.
4. Mix cream with 1/4 of the sugar and heat in double boiler. Stir in gelatin and stir until dissolved. Beat egg yolks and combine with hot mixture. Stir over boiling water until mixture is smooth and slightly thickened. Remove from heat and chill until thick, stirring frequently. Fold remaining 1/4 cup sugar into stiffly beaten egg whites. Fold into thickened cream mixture. Return to refrigerator and chill again until almost ready to set. Fold in candied fruit and rum mixture. Fill well chilled pie crust.
5. Chill several hours before serving.

shell, candied fruit, light rum, gleatin, cold water, light cream, sugar, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=722372 (may not work)