Rum Cream Pie

Directions

Line a 9-inch pie plate with pastry, cover with foil and fill with rice.

Bake the empty pie crust at 400f for 15 minutes.

Remove rice and foil and bake at 375f 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 until the mixture is thickened and pale.

Beat in 1 cup of cream, rum, and ¼ cup water.

Transfer the mixture to the top of a double boiler.

Cook, stirring constantly until it registers 140f on a candy thermometer.

Then cook for 3 minutes more.

In a small saucepan, sprinkle the gelatine over ¼ cup cold water.

Let it soften for 5 minutes, and heat the mixture over low heat, stirring, until the gelatin is dissolved.

Whisk into the custard, set the bowl in a larger bowl of ice water and let the mixture cool, stirring it 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 into the custard gently but thoroughly.

Pour the mixture into the pie shell.

Chill for 3 hours or until set.

Garnish with chocolate curls.