Rum Pie

This is an adult favorite. Grandma Peterson, who found the recipe, always decorated the pie with spearmint gumdrop holly leaves and cinnamon red hot berries.


1 envelope unflavored gelatin
2 c. milk
1 Tbsp. cornstarch
1/2 t. salt
6 Tbsp. sugar
2 egg yolks
2 egg whites
3 Tbsp. rum (more, if desired, but don稚 thin the filling too much)
1 Tbsp. rum flavoring

9 inch pie shell, baked


Soften gelatin in 1/4 c. milk. Mix cornstarch, salt, and 3 T. sugar; add remaining milk. Cook over hot water or on low heat, stirring constantly until slightly thickened. Cover, cook 10 minutes. Add gelatin and stir until dissolved.

Beat egg yolks and slowly add them to mixture. Cook over hot water 3 minutes. Chill until slightly thickened. Beat egg whites stiff, gradually adding remaining sugar, and fold into gelatin mixture. Add flavoring. Pour into pastry shell.

Sprinkle with nutmeg. To serve, top with whipped cream and decorate, if desired.

NOTE: Keep this pie refrigerated.

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Copyright 2009 Karen Clark