Rum Cream Pie (Frozen Dessert)
Yield
servingsPrep
60 minCook
?Ready
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 36 | each |
oreo cookies
|
*
|
| 1 | stick |
butter
or margarine, melted |
|
| Filling | |||
| 6 | Ea |
egg yolks
|
*
|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
gelatin, unflavored
|
*
|
| ½ | cup |
water
cold |
|
| 1 | pint |
whipped cream
|
*
|
| ½ | cup |
rum
|
*
|
| 1 | x |
chocolate
shaved, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 36 | each |
oreo cookies
|
*
|
| 113 | g |
butter
or margarine, melted |
|
| Filling | |||
| 6 | Ea |
egg yolks
|
*
|
| 237 | ml |
sugar
|
|
| 15 | ml |
gelatin, unflavored
|
*
|
| 118 | ml |
water
cold |
|
| 473 | ml |
whipped cream
|
*
|
| 118 | ml |
rum
|
*
|
| 1 | x |
chocolate
shaved, for garnish |
*
|
Directions
FOR THE CRUST:
Roll cookies fine and mix well with melted butter. Press into two 9 inch pie plates and freeze.
FOR THE FILLING:
Beat egg yolks well. Add the sugar and beat until thick and creamy.
Soak the gelatin in cold water. Place over a low flame and bring to boil.
Pour the gelatin over the egg mixture stirring briskly. Whip the cream until stiff.
Fold into pie mixture and stir in the sum. Pour into 2 frozen pie shells. Sprinkle with shaved chocolate. Freeze until firm.
Each pie serves 8.
