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Rum Cream Pie
Crust:
1 box of v anilla wafers
'/' cup sugar
'/- cup melted butter
Crush the vanilla wafers and mix crumbs with sugar and melted butter, press mixture firmly into pie pan and refrigerate several hours or overnight.
Filling:
<> egg volks
1 cup sugar
l'/-- tablespoons of unflavored gelatin
Vi cup cold water
1 pint heavy cream
Vi cup light rum
Beat egg yolks until very frothy and lemon colored: add sugar and beat again.
Soak gelatin in ' ■ cup cold water. Then place over hot water in double boiler until dissolved. Pour gelatin over sugar/egg mixture, stirring rapidly all the time. Whip cream and fold into egg mixture. Finally add rum.
Pour into crumb shell, cover with foil and leave in freezer until set (about 1 hour). Then shave bitter sweet chocolate over the top. “Or if you want to get real fancy, sprinkle the top with chopped pistacchio nuts," Mrs. Fannon suggests.
This pie keeps well in the freezer. It should be removed just 20 minutes before serving so be sure to keep it on ice in the cooler at the races.
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