Rum Chiffon Pie Recipe

• 4 egg yolks, slightly beaten
• 1/4 c. sugar
• 1/2 teaspoon salt
• 1 c. lowfat milk, heated
• 1 envelope plain gelatin
• 1/4 c. cool lowfat milk
• 4 egg whites
• 1/2 c. sugar, additional
• 2 tbsp. rum
• Grated semi-sweet chocolate
• Baked 9 inch pastry shell or possibly crumb crust

1. Beat egg yolks with 1/4 c. of sugar and salt.
2. Stir in lowfat milk and cook in top of a double boiler, over warm water, not boiling, till custard thickens and coats a spoon, stirring constantly.
3. Soften gelatin in cool water 5 min.
4. Add in to warm custard and stir till dissolved.
5. Cook mix till it is partially dissolved.
6. Cold mix till it is partially thickened.
7. Beat egg whites stiff, gradually beat in 1/2 c. of sugar.
8. Mix in meringue with rum.
9. Grate chocolate over the top.
10. Cold till hard.
11. Garnish with a border of whipped cream around edge.

egg yolks, sugar, salt, milk, gelatin, cool lowfat milk, egg whites, sugar, rum, semisweet chocolate, pastry shell

Taken from cookeatshare.com/recipes/rum-chiffon-pie-33121 (may not work)