Print Recipe

Rum Pie






  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

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips