Rum Cream Pie
5 egg yolks
¾ Cup Sugar
1 envelope gelatin
½ cut cold water
¾ cup whipping cream
11/2 ounces dark rum
9 inch Crumb pie shell.
Graham, ginger, vanilla, cookies can be used to make the pie shell.
Ginger is the best one I'v tried.
Making the Pie
Beat egg yolks until light and add sugar.
Soak gelatin in cold water
Put over low fire and bring to a boil and pour it over the
sugar-egg mixture, stirring briskly.
Whip cream until stiff, fold it into the egg mixture and
flavor with the rum.
Cool until mixture begins to set and pour into pie shell.
Chill until firm.
Sprinkle top of pie with shaved chocolate (optional) and
garnish with whipped cram.
Serve cold.
