one 9-inch pie

How to Make It

Step 1

Soften gelatin in cold water; set aside.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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

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