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Dine Out List/Recipes/Desserts/Rum Cream Pie
Rum Cream Pie
1 (15 ounce) package ginger snaps
1/2 cup melted butter
6 egg yolks
1 cup sugar
1 (1/4 ounce) envelope unflavored gelatin (1 envelope)
1/4 cup cold water
1 pint double cream (heavy)
1/2 cup dark rum
chocolate curls (for garnish)
chopped nuts (for garnish)
Preheat oven to 325*
Crumble the ginger snaps in a food processor and add the melted butter.
Use this mixture to line a deep pie plate or spring form pan. Bake this at 325 for 19 minutes.
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.
Pour over sugar and egg mixture, stirring briskly. Whip the cream until stiff. Fold in the egg mixture and flavour with the rum.
Cool in the refridgerator until mixture begins to set and pour into the pie shell. Chill until firm and garnish with chocolate curls and chopped nuts.
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