MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Rum Cream Pie
 Categories: Pies, Alcoholic
      Yield: 6 Servings
 
      1    Pie crust recipe for single
           -crust pie
      6 lg Egg yolks
      1 c  Sugar
      2 c  Heavy cream; well chilled
    1/2 c  Dark rum
  1 1/2 tb Unflavored gelatin
           Bittersweet chocolate
           -shavings and curls
 
  Line a 9-inch pie plate with pastry, cover with foil and fill with
  rice. Bake the empty pie crust at 400 F for 15 minutes. Remove rice
  and foil and bake at 375 F for 10 minutes more or until it is pale
  golden. In a bowl with an electric mixer, beat the egg yolks. Add
  the sugar gradually, beating until the mixture is thickened and pale.
  Beat in 1 cup of cream, rum, and 1/4 cup water. Transfer the mixture
  to the top of a double boiler. Cook, stirring constantly until it
  registers 140 F on a candy thermometer. Then cook for 3 minutes
  more.  In a small saucepan, sprinkle the gelatin over 1/4 cup cold
  water.  Let it soften for 5 minutes, and heat the mixture over low
  heat, stirring, until the gelatin is dissolved. Whisk into the
  custard, set the bowl in a larger bowl of ice water and let the
  mixture cool, stirring it occasionally, until it is the consistency
  of raw egg whites. Do not let the mixture set. In a bowl, beat the
  remaining cream until it just holds stiff peaks. Fold the whipped
  cream into the custard gently but thoroughly.  Pour the mixture
  into the pie shell. Chill for 3 hours or until set. Garnish with
  chocolate curls.

  A 1948 Gourmet Magazine favorite.
 
MMMMM