Rum Pie

By the time you finish making all the rum recipes I have posted, you will have either gained 10 pounds, be a bit soused, or have this predicament:

Rum gone.

Rum Pie

FILLING:

2 cups milk

¼ tsp. nutmeg

4 eggs, separated

2/3 cup sugar

¼ tsp. Salt

¼ tbsp. gelatin

1/3 cup Jamaican rum

TOPPING:

1 lb. milk chocolate

1/3 cup water

½ pt. whipping cream

1 tsp. Jamaican rum

1 tbsp. powdered sugar

For the filling, heat the milk and nutmeg in a double boiler. Beat egg yolks with sugar and salt until eggs are light in color. Pour hot milk over egg mixture and return to double boiler to cook to the consistency of thick cream. Remove from heat, stir in gelatin which has been dissolved in cold water. When custard is cool, add rum and fold in stiffly beaten egg whites. Fill the pastry shell and refrigerate. For the topping, melt chocolate in water, stirring continually. Whip cream and flavor half a cup of the whipped cream with rum. Add sugar to the rest of the whipped cream. Add whipped cream to the chocolate. Cover pie with a 1/3” layer of sweetened whipped cream. Spread chocolate mixture over all and chill until serving.

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