Savannah Christmas Rum Pie

Oxmoor House
two 9-inch pies


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6 egg yolks
3/4 cup sugar
3/4 cup dark rum, divided
1/4 cup water
1 1/2 envelopes unflavored gelatin
3 cups whipping cream, whipped
2 (9-inch) graham cracker crumb piecrusts
Red and green candied cherries


Combine egg yolks and sugar; beat until thick and lemon colored. Set aside.

Combine 1/2 cup rum and water in a small saucepan; add gelatin, stirring to dissolve. Cook mixture over medium heat 5 minutes, stirring constantly. Remove from heat, and cool slightly.

Add cooled gelatin mixture to yolk mixture, stirring to blend well. Gradually fold into whipped cream. Fold in remaining 1/4 cup rum. Spoon mixture evenly into piecrusts. Chill until set. Garnish with candied cherries.

Created date

February 2010