CHRISTIANA CAMPBELL'S TAVERN RUM CREAM PIE

Christiana Campbell's Tavern Rum Cream Pie image

Provided by Chef Shadows

Categories Pie

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup dark rum
6 ounces unflavored gelatin, 1 packet
1 1/2 cups whipping cream
5 egg yolks
1 cup sugar
unsweetened chocolate
2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 cup butter, melted
1/2 teaspoon cinnamon

Steps:

Prepare a crumb crust (below).
Soften the gelatin in 1/2 cup of cold water. Place over low heat and bring almost to a boil, stirring to dissolve. Beat the egg yolks and sugar until very light. Stir the gelatin into the egg mixture. Cool. Gradually add the rum, beating constantly. Whip the cream until it stands in soft peaks and fold it into gelatin mixture. Cool until the mixture begins to set, then spoon it into the crumb crust and chill until firm enough to cut. Grate the unsweetened chocolate over the top before serving.
Crumb Crust.
Combine the ingredients and press into a 9-inch pie pan.
Chill.

Nutrition Facts : Calories 797.6, Fat 44, SaturatedFat 25.1, Cholesterol 260.5, Sodium 369.5, Carbohydrate 64, Fiber 1, Sugar 47.4, Protein 29.6