TOURTE CHIFFON DU RHUM - RUM CHIFFON PIE
Lovely and luscious, this tempter comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soften gelatin in water for 5 minutes.
- Beat egg yolks, add milk sugar and salt; cook over low heat, stirring constantly.
- When mixture coats the spoon, stir in softened gelatin.
- Cool.
- Beat egg whites, add rum and fold into cooled custard.
- Pour into crumb pie crust, cover with whipped cream and sprinkle with grated chocolate.
Nutrition Facts : Calories 371.4, Fat 18.9, SaturatedFat 9, Cholesterol 141.5, Sodium 259.3, Carbohydrate 39, Fiber 0.2, Sugar 26.1, Protein 7.5
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