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Rum Chiffon Pie



  • 1 crumb crust
  • 6 egg yolks
  • 1 cup granulated sugar
  • 1/3 cup rum
  • 2 cups whipping cream
  • 1 envelope plain gelatine
  • 1/4 cup cold water
  • 2 tablespoons boiling water


  1. Beat yolks until light; add sugar and beat well.
  2. Add rum and mix.
  3. Soak gelatine in cold water for 5 minutes.
  4. Add boiling water. Reheat over boiling water in a double boiler until dissolved.
  5. Combine the two mixture and cool.
  6. Whip the cream and fold in.
  7. Fill pie crust and chill.

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