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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 eggs, separated |
1 cup sugar, divided |
1/2 teaspoon salt |
1 cup milk |
1 envelope unflavored gelatin |
1/4 cup cold water |
3 tablespoons bourbon or brandy |
1 tablespoon rum |
1 baked (9-inch) pastry shell |
1/2 cup whipping cream |
1 tablespoon rum |
Directions:
1. Combine egg yolks, 1/2 cup sugar, and salt in top of a double boiler; mix well. Gradually add milk, stirring constantly. Bring water in bottom of double boiler to a boil. Cook, stirring constantly, until mixture thickens. Soften gelatin in cold water; add to hot mixture, stirring well. Cool. Add bourbon and 1 tablespoon rum. Chill until mixture begins to thicken.
2. Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into cooled gelatin mixture. Pour filling into pastry shell. Chill.
3. Beat whipping cream until soft peaks form. Gradually add remaining 1 tablespoon rum, beating well. Serve pie with whipped cream.
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