Suzy's Rum Cream Pie Recipe

Suzy's Rum Cream Pie Ingredients
CHOCOLATE CRUMB CRUST
6 tbsp melted unsalted butter
1 1/2 cup chocolate cookie crumbs

FILLING
1 envelope unflavored gelatin
3 large eggs, separated
1 cup milk
1/4 cup light rum
1/4 cup water
1/2 cup granulated sugar
1/4 tsp ground nutmeg
1/8 tsp salt
1/2 cup heavy cream, whipped
1 semisweet chocolate,grated

Suzy's Rum Cream Pie Directions
CHOCOLATE CRUMB CRUST:
Mix melted butter with the chocolate cookie
crumbs. Pat into a buttered 9" pie plate. Press firmly down firmly
with the bottom of a glass. Chill - 1 hr.

FILLING:
Soften gelatin in water and set aside. Beat egg yolks lightly in the
top of a double boiler. Add sugar and milk. Stir and cook over hot
water (not boiling) 10 minutes or until custard coats a metal spoon.

Remove from heat and stir in gelatin, nutmeg and rum. Place pan over
ice water, stir until mixture begins to thicken.

In the meantime, add salt to egg whites and beat until firm, but soft
peaks form. Fold into thickened custard alternately with whipped
heavy cream.

Turn into prepared crust.

Chill at least 4 hours or overnight. Sprinkle top with grated
semi-sweet chocolate.

Serves: 1

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