Ingredients Edit

Directions Edit

  1. Bake and cool a 9-inch graham cracker pie crust.
  2. In a small pan, combine water and gelatin, and let stand for 5 minutes.
  3. Heat to dissolve gelatin.
  4. In a mixing bowl, beat together egg yolks and sugar.
  5. Blend in rum and then gelatin mixture.
  6. In another bowl, whip 2 cups heavy cream until stiff.
  7. Reserve 1 cup whipped cream for topping.
  8. Fold remainder into egg mixture and pour into pie crust.
  9. Chill until partially set, if soupy.
  10. For topping, add 2 tablespoons powdered sugar and 2 tablespoons rum to reserved whipped cream.
  11. Top pie with whipped topping and nutmeg.

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