Email to Archivist      

Recipe Categories: okokokalready's HOME PAGECakesandPies Candy Casseroles Meats Pastries Sandwiches Vegetables

Cuban Rhythm Chiffon Pie




Source of Recipe


Amy Vanderbilt's Complete Cookbook 1961






Recipe Introduction


To quote Amy:
This is a delicious and delicate rum pie which we usually put on a very short crust, graham cracker crust or a cookie crumb crust. A good variation is a crust made with chocolate cookies. Similar to Justines Rum Pie in Memphis





List of Ingredients



• Graham Cracker crust for 9 inch pie
  
• 1 tbsp unflavored gelatin
  
• 1/4 cup strongly brewed coffee, cold
  
• 2 eggs
  
• 2/3 cup sweetened condensed milk
  
• 1/4 tsp salt
  
• 1 1/4 cups strong hot coffee
  
• 3 tbsp rum
  
• 1 1/2 tbsp grated or scraped bitter chocolate
  






Instructions



1. Prepare graham cracker crust
   
2. Soften gelatin in cold coffee. Let stand 5 minutes. Beat egg yolks lightly in bowl. Add condensed milk and salt.
   
3. Dissolve gelatin mixture in hot coffee and rum. Stir gradually into yolk mix. Place in refrigerator until begins to set.
   
4. Whip egg whites until they stand in stiff points when beater is removed. Fold gelatin mixture in.
   
5. Pour into crust. Sprinkle chocolate over top. Return to refrigator until ready to serve.
   
6. To serve make six pie shaped pieces and lift carefully with server.
   
   Makes six