Rum Cream Pie 2
Source of Recipe
Gourmet Magazine
List of Ingredients
1 single crust pie crust
1 cup sugar
1/2 cup dark rum
bittersweet chocolate shavings
6 large egg yolks
2 cups well chilled heavy cream
1 1/2 tablespoons unflavored gelatinRecipe
Line a 9" pie plate with pastry; cover with foil and fill with rice. Bake the empty pie crust at 400�F for 15 minutes. Remove rice and foil and bake at 375�F for 10 minutes more or until it is pale golden. In a bowl with an electric mixer, beat the egg yolks. Add the sugar gradually, beating untilt he mixture is thickened and pale. Beat in 1 cup of cream, rum and 1/4 c. water. Transfer the mixture to the top of a double boiler. Cook, stirring constantly, until it registers 140�F on a candy thermometer. Then cook for 3 minutes more.
In a small saucepan, sprinkle the gelatin over 1/4 cup of cold water. Let it soften for 5 minutes, and heat the mixture over low heat, stirring, until gelatin is dissolved. Whisk into the custard, set the bowl in a larger bowl of ice water, and let the mixture cool, stirring occasionally, until it is the consistency of raw egg whites. Do not let the mixture set. In a bowl, beat the remaining cream until it just holds stiff peaks. Fold the whipped cream intothe custard gently but thoroughly. Pour the mixture into the pie shell. Chill for 3 hours or until set. Garnish with chocolate curls.
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