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Savannah Christmas Rum Pie

Yield two 9-inch pies


  • 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

How to Make It

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

  2. 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.

  3. 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.

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