Cuban Rhythm Chiffon Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Graham cracker crust for 9-inch pie
1 tbsp unflavored gelatin
1/4 cp cold, strongly bresed coffee
2/3 cp sweetened condensed milk
1/4 tsp salt
1 1/4 cps strong, hot coffee
3 tbsp light rum
1 1/2 tbsp grated or scraped bitter chocolate
1 - Prepare graham cracker crust.
2 - Softern gelatin in cold coffee.
3 - Let stand 5 minutes.
4 - Beat egg yolks lightly in mixing bowl.
5 - Add condensed milk and salt.
6 - Dissolve gelatin mixture in hot coffee and rum.
7 - Stir gradually into yolk mixture.
8 - Place in refrigerator until mixture begins to set.
9 - Whip egg whites until they stand in stiff points when beater is removed.
10 - Fold gelatin mixture into whites.
11 - Pour into prepared crust.
12 - Sprinkle grated chocolate over top of pie.
13 - Return to refrigerator until ready to serve.
14 - To serve, cut into 6 pie-shaped pieces and lift carefully with pie server.
Makes 6 servings.
This is a delicious and delicate rum pie, which we usually put in
a very short crust or else use graham cracker or cookie crumb crust.
A good variation is a crust made of chocolate wafers. Follow directions
for graham cracker crust (elswhere). Approximates the rum pie which is
a specialty of "Justines" in Memphis.