Recipe for Rum Chiffon Pie from the Liqueur Pies section.
Rum Chiffon Pie1 crumb crust
6 egg yolks
1 cup granulated sugar
1/3 cup rum
2 cups whipping cream
1 envelope plain gelatine
1/4 cup cold water
2 tablespoons boiling water Beat yolks until light; add sugar and beat well. Add rum and mix. Soak gelatine in cold water for 5 minutes. Add boiling water. Reheat over boiling water in a double boiler until dissolved. Combine the two mixture and cool. Whip the cream and fold in. Fill pie crust and chill.
We hope you enjoy your freshly made Rum Chiffon Pie. This recipe came from Liqueur Pies's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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