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Rum Cream Pie Recipe

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This recipe for Rum Cream Pie, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Price
Added: Thursday, November 29, 2007


6 egg yolks
1 cup sugar
1 envelope Knox gelatin
1/2 cup cold water
2 cups heavy cream, whipped
1/2 cup dark rum
1 prepared pie crust

Beat egg yolks until light. Add sugar and blend well. Soften
gelatin in water and bring to a boil over low heat. Cool slightly.
Then slowly stir gel into egg mixture. Fold in whipped cream.
Gently blend in rum. Pour mixture into a prepared pie crust.
Cool until it is thick enough to mound lightly. Chill until firm. Note:
you may want to use whole pasteurized eggs.




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