Tourte Chiffon Du Rhum - Rum Chiffon Pie

Total Time
15mins
Prep 15 mins
Cook 0 mins

Lovely and luscious, this tempter comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

Ingredients Nutrition

  • 1 crumb pie crust (either store bought or your own recipe)
  • 1 tablespoon gelatin
  • 4 tablespoons water
  • 3 eggs, separated
  • 1 12 cups milk
  • 34 cup sugar
  • 18 teaspoon salt
  • 3 12 tablespoons rum
  • 12 cup heavy cream, whipped
  • 14 cup sweet chocolate, grated

Directions

  1. Soften gelatin in water for 5 minutes.
  2. Beat egg yolks, add milk sugar and salt; cook over low heat, stirring constantly.
  3. When mixture coats the spoon, stir in softened gelatin.
  4. Cool.
  5. Beat egg whites, add rum and fold into cooled custard.
  6. Pour into crumb pie crust, cover with whipped cream and sprinkle with grated chocolate.