Molasses Rum Pie Recipe
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
9-inch baked pastry shell
1 envelope unflavored gelatin
1/2 cp sugar
1/8 tsp salt
1 cp milk
1/3 cp molasses
1 1/2 tsp rum
1 cp heavy cream, whipped
1 - Prepare and bake pastry shell.
2 - Let cool.
3 - Mix gelatin, 2 tbsp sugar, and salt together in upper part of couble boiler over boiling water.
4 - Beat egg yolks and milk together.
5 - Stir into gelatin mixture slowly with molasses.
6 - Cook over boiling water, stirring occasionally until mixture is slightly thickened.
7 - Remove from heat.
8 - Stir in rum..
9 - Chill until mixture is slightly thicker than consistency of unbeaten egg white.
10 - Beat egg whites until stiff but not dry.
11 - Gradually add remaining 6 tbsp sugar to whites, beating until they stand in stiff points when beater is removed.
12 - Fold gelatin mixture into whites.
13 - Fold in whipped cream.
14 - Turn mixture into cooled baked pastry shell.
15 - Chill.
16 - Serve as is or decorate top with additional whipped cream and sprinkle with instant coffee.
Makes 6 servings.