Rum chiffon pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs; separated | |
| 6 | tablespoons | Sugar |
| 2 | packs | Gelatin |
| ½ | cup | Rum |
| ½ | cup | Milk; hot |
| 1 | cup | Ice; crushed (heaping cup) |
| 1 | cup | Heavy cream |
| 1 | Crumb pie crust | |
Directions
1. Beat the egg whites until stiff and beat in two tablespoons of the sugar. Set aside.
2. In the container of an electric blender place the gelatin, rum, and hot milk; cover and blend on high speed forty seconds. Add the remaining sugar and the egg yolks, cover and blend five seconds. Add the ice and cream, cover and blend twenty seconds.
3. Immediately pour the mixture into the beaten egg whites and fold gently until mixed. Pour into a 9-inch pie plate lined with the crumb crust and chill until set.
Source: "The New York Times Cookbook" by Craig Claiborne