Rum Chiffon Pie or Rum Cream Pie

I have seen these chiffon pies in lots of old cookbooks I collect, they were apparently the big thing for a while, I’d say in the 1940s thru about 1980. Just saying “Chiffon Pie” sounds classy, so I can see why ladies might have liked them. The cookbook this pie came from is dated 1970, and is called ‘Southern Living: Our Best Recipes’.

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  • 5 egg yolks
  • 3/4 c. sugar
  • 2 1/2 T. plain gelatin
  • 1/2 c. cold water
  • 3/4 c. cream
  • 3 T. dark rum
  • Crumb Pie Shell (recipe below)

Instructions

Beat egg yolks until light and add sugar. Soak gelatin in cold water; put over low heat, until dissolved. Pour over sugar and egg mixture, stirring briskly. Whip cream until stiff, fold into the egg mixture, and flavor with rum. Cool until the mixture begins to set; then pour into pie shel. Chill until firm. Sprinkle top with shaved bittersweet chocolate curls. Garnish with whipped cream if desired. Serve cold.

Graham Cracker Crust

  • 1 1/2 c. graham cracker crumbs
  • 1/4 c. sugar
  • 6 T. butter, melted

Instructions

Combine sugar and crumbs, add butter and mix until evenly combined. Press into pie pan firmly.

Notes: The rum is live in this pie, it is not cooked out. May not be appropriate for children.

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