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Rum Chiffon Pie Recipe

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This recipe for Rum Chiffon Pie is from Payne's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 9" Prebaked Chocolate Pie Shell

6 Egg Yolks
1 cup Sugar
1 tbsp. Gelatin
½ cup Water
½ cup Dark Rum
2 cups Heavy Cream, Whipped

Garnish with Chocolate Shavings
Directions:
Directions:
Beat the egg yolks until light and lemony, then add the sugar and continue to beat until blended.

In a saucepan, dissolve the gelatin in the water and bring to a boil. Reduce heat and stir until gelatin is completely dissolved.

Remove from heat and slowly add some of the heated liquid into the beaten eggs yolks. Once you have tempered the egg yolks, introduce them back into the remaining liquid in a steady stream, beating constantly.

Cool the mixture, then add the rum and fold in the whipped cream.

Pour into prepared shell and chill several hours.

To serve, garnish with shaved chocolate.
Personal Notes:
Personal Notes:
I remember making a similar pie for a party at the Alcove restaurant. A prior baker at the restaurant, Ruby, had left her recipe behind. The recipe called for one package of gelatin. I had never used gelatin and the restaurant only had it in bulk. I did not know how much one package was.

Long story made short, all the pie that evening was returned as it was like eating a rubber ball. My calculations on the gelatin were definitely off.

 

 

 

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