Rum Cream Pie

1. 1

   Preheat oven to 325u00b0F.

2. 2

   Crumble the ginger snaps in a food processor and add the melted butter.

3. 3

   Use this mixture to line a deep pie plate or spring form pan. Bake this at 325u00b0F for 19 minutes.

4. 4

   Beat the egg yolks well, and add the sugar. Soak the gelatin in the cold water and heat gently over low flame until fully dissolved.

5. 5

   Pour over sugar and egg mixture, stirring briskly. Whip the cream until stiff. Fold in the egg mixture and flavor with the rum.

6. 6

   Cool in the refrigerator until mixture begins to set and pour into the pie shell. Chill until firm and garnish with chocolate curls and chopped nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.