Saturday, March 20, 2010

Helen's Butter Rum Chiffon Pie

Helen's Butter Rum Chiffon Pie

2 cups milk
2 eggs, separated
1/2 cup sugar
1 1/2 Tbls. gelatin*
1/4 cup cold water
2 tsp. rum flavoring extract
1/2 pint whipping cream, whipped
Crushed Butter Rum candies for garnish

Scald milk in double boiler. Beat egg yolks with sugar and add slowly to milk and cook constantly unil mixture coats spoon.  remove from heat and add gelatin (soften gelatin in 1/4 cup water first). Stir until dissolved. Cool until almost set. Fold in stiffly beaten egg whites, flavoring, and half cup whipped cream. Pour into cooked pastry shell and chill till firm. Decorate with whipped cream and candies.
*Use the Knox Unflavored Gelatin brand.
If you are worried about consuming raw egg whites then buy pastueized egg whites sold in groceries.

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