Rum Cream Pie

1. 1

   Beat egg yolks until light.

2. 2

   Gradually add 1 cup sugar while beating.

3. 3

   Soak 1 tablespoon gelatin in 1/2 cup cold water.

4. 4

   Put gelatin and water over low heat; let come to boil.

5. 5

   When gelatin is dissolved, pour over egg mixture, stirring briskly.

6. 6

   Whip 1 pint heavy cream until stiff.

7. 7

   Fold into egg mixture and add the 1/2 cup rum.

8. 8

   Pour into baked pie shell or graham cracker crust. Decorate with chocolate curls.

9. 9

   Refrigerate at least 4 hours before cutting.

* Per serving · 4 servings · Values may vary.

No additional tips available.