Perfect dessert for the 2 c Light cream
-garden club or after choir 6 T Sugar
-practice 2 T Rum
1 T Unflavored gelatin 1 ea – 9 inch baked pie shell
1/4 c Cold water Whipped cream
2 ea Eggs, separated g Sweet chocolate
1/4 c Sugar
In a small bowl soak the gelatin in the cold water for about 5
minutes. IN a separate bowl beat the egg yolks. Add 1/4 cup of sugar
and the cream. In a saucepan heat the egg yolk mixture and cook until
smooth and slightly thickened. Add the gelatin mixture and stir
until dissolved. Chill until the mixture just begins to set. Beat
the egg whites until they hold a peak. Gradually add the remaining
sugar and beat well. Fold into the chilled mixture and add the rum.
Pour the mixture into the pie shell and refrigerate for 3-4 hours.
Serve with whipped cream and sprinkle with grated chocolate. SErves
6-8. Contributed by: Susan Burgesser – Dover, Minnesota Origin: Aunt
Bee’s Mayberry Cookbook. Shared by: Sharon Stevens, Nov/94.
Yields
6 servings