Rum Cream Pie

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 (15 ounce) package ginger snaps
• 1/2 cup melted butter
• 6 egg yolks
• 1 cup sugar
• 1 (1/4 ounce) envelope unflavored gelatin (1 envelope)
• 1/4 cup cold water
• 1 pint double cream (heavy)
• 1/2 cup dark rum
• chocolate curls (for garnish)
• chopped nuts (for garnish)

Recipe

• 1 preheat oven to 325°f.
• 2 crumble the ginger snaps in a food processor and add the melted butter.
• 3 use this mixture to line a deep pie plate or spring form pan. bake this at 325°f for 19 minutes.
• 4 beat the egg yolks well, and add the sugar. soak the gelatin in the cold water and heat gently over low flame until fully dissolved.
• 5 pour over sugar and egg mixture, stirring briskly. whip the cream until stiff. fold in the egg mixture and flavor with the rum.
• 6 cool in the refrigerator until mixture begins to set and pour into the pie shell. chill until firm and garnish with chocolate curls and chopped nuts.