Rum Cream Pie

10 ingredients
6 steps

Ingredients

  • 1 (15 ounce) package ginger snaps
  • 1/2 cup melted butter
  • 6 egg yolks
  • 1 cup sugar
  • 1 (1/4 ounce) envelope unflavored gelatin (1 envelope)
  • 1/4 cup cold water
  • 1 pint double cream (heavy)
  • 1/2 cup dark rum
  • chocolate curls (for garnish)
  • chopped nuts (for garnish)

Directions

  1. 1
    Preheat oven to 325°F.
  2. 2
    Crumble the ginger snaps in a food processor and add the melted butter.
  3. 3
    Use this mixture to line a deep pie plate or spring form pan. Bake this at 325°F for 19 minutes.
  4. 4
    Beat the egg yolks well, and add the sugar. Soak the gelatin in the cold water and heat gently over low flame until fully dissolved.
  5. 5
    Pour over sugar and egg mixture, stirring briskly. Whip the cream until stiff. Fold in the egg mixture and flavor with the rum.
  6. 6
    Cool in the refrigerator until mixture begins to set and pour into the pie shell. Chill until firm and garnish with chocolate curls and chopped nuts.

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