RUM CREAM PIE

Debbie Dobyns

 

1 envelope unflavored gelatin    1 1/2 cups whipping cream

5 egg yolks                      Crumb Crust (recipe to follow)

1 cup sugar                      unsweetened chocolate

1/3 cup dark rum

 

Soften gelatin in 1/2 cup cold water. Place over low heat and bring almost to a boil, stirring to dissolve.

 

Beat egg yolks and sugar until very light. Stir gelatin ­into egg mixture. Cool.

 

Gradually add rum, beating constantly. Whip cream until ­

it stands in soft peaks and fold into gelatin mixture. Cool until mixture begins to set, then spoon into Crumb Crust and chill until firm enough to cut. Grate unsweetened chocolate over top before serving.

 

CRUMB CRUST:

2 1/4 CUPS graham cracker crumbs  2 Tbsp. sugar

1/2 cup butter, melted            1/2 tsp. cinnamon

 

Combine ingredients, press into 9-inch pie pan and chill.

 

STRAWBERRY PIE

Carol Hulver

1-9 inch baked pie shell

1 1/2 cups water

1 cup sugar

1/8 tsp. salt

1 qt. strawberries (washed, hulled, and sliced)

3 Tbsp. cornstarch

1-3 oz. box strawberry gelatin

whipping cream

 

Cook sugar, cornstarch and water over medium heat until thick, stirring constantly.  Add gelatin.  Cool slightly.  Add salt and berries.  Pour into baked pie shell.  Chill for several hours.  Top with fresh whipped cream.

 

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