Rum Cream Pie

1. 1

   Beat eggyolks until light, add sugar & stir well.

2. 2

   Soak unflavoured gelatin in room temperature water.

3. 3

   Put gelatin & water in saucepan over low heat, bring to a boil.

4. 4

   pour over sugar/egg mixture, stirring briskly.

5. 5

   Whip cream until stiff, fold it into sugar/egg mixture.

6. 6

   flavour with dark rum.

7. 7

   Cool until mixture begins to set then pour into pie shell.

8. 8

   Chill until firm.

9. 9

   sprinkle with shaved chocolate curls OR finely chopped nuts.

10. 10

    Garnish with more whipped cream if desired.

11. 11

    PIE CRUST:.

12. 12

    Combine crushed graham cracker crumbs and brown sugar.

13. 13

    melt butter, add to crumbs mixture & mix well.

14. 14

    press into bottom & sides of pie dish.

15. 15

    Put into fridge to set hard, until ready for use.

No additional tips available.