Rum Chiffon Pie
Ingredients
- 1 Tbs unflavored gelatin
- ¼ cup cold water
- 3 eggs separated
- 1 ½ cups milk
- ¾ cup sugar
- ⅛ tsp salt
- 3 ½ Tbs rum (dark Bacardi is best)
Instructions
- Soften gelatin in water 5 minutes.
- Beat egg yolks, add milk, sugar and salt. Cook over low heat, stirring constantly.
- When mixture coats a spoon, stir in gelatin and cool until mixture begins to thicken.
- Beat egg whites until stiff. Fold into custard with rum.
- Turn into baked shell. Cover with whipped cream. Sprinkle with grated chocolate. Chill.
Notes
This is Aunt Margaret's recipe.
Nutrition
Calories: 142kcalCarbohydrates: 21gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 65mgSodium: 81mgPotassium: 83mgSugar: 21gVitamin A: 165IUCalcium: 61mgIron: 0.3mg
