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Retha's Rum Cream Pie Unknown Yield: 6 servings ½ Tbsp. (one-half envelope) unflavored gelatin ¼ cup water ½ cup sugar 1/8 tsp. salt 3 egg yolks ¼ cup dark rum 1 cup heavy cream, whipped 1 8-inch graham cracker crust Additional whipped cream and chocolate curl garnish Sprinkle the gelatin over the water to soften. Add the sugar, salt and egg yolks and stir over medium heat until gelatin dissolves and eggs thicken. Do not boil. Stir in the rum and cook until the mixture starts to thicken. Cool and then fold in the whipped cream and pour into the crust. Chill several hours before serving. Garnish with whipped cream and chocolate curls. |
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