Rum Pie Recipe

• 1 tbsp. gelatin
• 1/4 c. cool water
• 2 c. cream
• 2 Large eggs, separated
• 1/4 c. and 6 tbsp. sugar
• 2 tbsp. rum (I use quite a bit more; we like the rum flavor)
• 1 teaspoon vanilla
• Healthy pinch of salt
• 1 baked 9 inch pie shell or possibly 8-10 baked tart shells
• 1 sq. chocolate

1. Soak gelatin in water 5 min.
2. Scald cream in top of double boiler.
3. Beat egg yolks with fork; stir in salt and 1/4 c. sugar.
4. Add in scalded cream slowly to yolks, stirring constantly.
5. Place over boiling water, continue stirring till smooth and slightly thickened, about 5 min.
6. Remove from heat, add in gelatin, stir till dissolved.
7. Pour into a bowl and refrigeratetill it begins to thicken.
8. Beat egg whites stiff, gradually add in 6 Tbsp.
9. sugar, continue beating till stiff.
10. Fold whites into custard with rum and vanilla.
11. Pour into baked pie shell, refrigeratetill set.
12. Just before serving shave a square of chocolate with a sharp straight edged knife, sprinkle shavings on pie.

gelatin, water, cream, eggs, sugar, rum, vanilla, salt, shell, chocolate

Taken from cookeatshare.com/recipes/rum-pie-32904 (may not work)