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Rum Pie




  • 2 small boxes chocolate snaps
  • 1/2 ounce unsweetened chocolate, grated
  • 6 tablespoons butter or margarine, melted


  • 1 package unflavored gelatine
  • 3 eggs
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 3/4 cup whipping cream
  • 3 tablespoons rum


  1. Crust: Crumble chocolate snaps in blender or with rolling pin.
  2. Mix melted butter with crumbs and chocolate.
  3. Press into 9-inch pie pan and place in freezer to set while making filling.
  4. Filling: Dissolve gelatine in water.
  5. Combine gelatine, egg yolks and 1/2 cup sugar in top of double boiler. Beat with egg beater while cooking over boiling water for 3-5 minutes or until slightly thickened. Cool.
  6. Beat egg whites; add remainder of sugar.
  7. Whip cream.
  8. Fold egg whites into filling and then fold in whipped cream.
  9. Fold in rum.
  10. Pour into crust and grate unsweetened chocolate on top for decoration.
  11. Let set in refrigerator for at least 3 hours before serving.

Posted by FootsieBear at Recipe Goldmine April 2001.

Source: Recipes & Reminiscences of New Orleans, contributed by Nina DeSautel

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