Rum Chiffon Pie Recipe Recipe

Name: Rum Chiffon Pie Recipe
Yield: 4 servings
Cuisine: American
Ingredients: 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

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 egg yolks, slightly beaten, 1/4 c. sugar, 1/2 teaspoon salt, 1 c. lowfat milk, heated, and more.

Yes, Rum Chiffon Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rum Chiffon Pie Recipe

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