In double boiler, cook- egg yolks, sugar, water with salt. While stirring
constantly, cook to custard consistency. Add gelatin and rum. Stir
well and let cool.
Beat egg whites fairly stiff and add sugar a little at a time. Add egg
white mixture to gelatin mixture and pour into two baked pie shells.
Chill and when ready to serve, spread on cool whip and sprinkle
nutmeg over cool whip.
Originally Submitted
1/2/2017
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