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 400ºF for 15 minutes. Remove rice and foil and bake at 375ºF 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 140ºF 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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