Tourte Chiffon Du Rhum - Rum Chiffon Pie

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READY IN: 15mins
SERVES: 6
UNITS: US

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
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DIRECTIONS

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