Rum Cream Pie

Recipe by Vseward Chef-V
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F.
  • Crumble the ginger snaps in a food processor and add the melted butter.
  • Use this mixture to line a deep pie plate or spring form pan. Bake this at 325°F for 19 minutes.
  • Beat the egg yolks well, and add the sugar. Soak the gelatin in the cold water and heat gently over low flame until fully dissolved.
  • Pour over sugar and egg mixture, stirring briskly. Whip the cream until stiff. Fold in the egg mixture and flavor with the rum.
  • Cool in the refrigerator until mixture begins to set and pour into the pie shell. Chill until firm and garnish with chocolate curls and chopped nuts.
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