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Recipe Summary

Yield:
one 9-inch pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soften gelatin in cold water; set aside.

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  • Combine egg yolks, salt, and 1/4 cup sugar in top of a double boiler; beat well. Gradually add scalded half-and-half to yolk mixture, stirring constantly. Bring water in bottom of double boiler to a boil. Cook mixture over boiling water, stirring constantly, 5 minutes or until slightly thickened. Remove from heat; add softened gelatin. Stir until gelatin dissolves. Stir in rum extract. Chill until mixture reaches consistency of unbeaten egg whites.

  • Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons sugar, beating until stiff peaks form.

  • Fold egg whites, 1 cup whipped cream, candied fruit, and pecans into chilled gelatin mixture. Spoon filling into pastry shell. Chill 2 hours or until set.

  • Garnish with 1/2 cup whipped cream and grated chocolate.

Source

Oxmoor House Homestyle Recipes

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