Satin rum pie

Yield: 20 servings

Measure Ingredient
2½ \N Dozen ladyfingers
3 cups Whipping cream
⅔ cup Whole milk
36 larges Marshmallows
5½ tablespoon Light rum
\N \N Finely ground pecans

Cut off tips of one end of split ladyfingers. Stand around edge of spring form pan, cut side in, sides touching. Cover bottom with remaining split ladyfingers and fill in with cut off pieces.

Melt marshmallows and milk in top of double boiler; cool, stirring occasionally. Whip cream to stand in peaks; fold in rum. Add to cool mixture and pour into prepared spring form pan. Sprinkle top with finely ground pecans. Refrigerate at least 24 hours. Decorate center top. Remove spring from and serve with pride. ~-The Pride of Texas Cookbook

Posted by Kay Crowley, KOOK-NET Boomerville USA * Houston TX * 713-370-1448

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