*Coffee-Rum Pie
Pastry for 8-inch pie shell
1 pkg unflavored gelatine
3 tablespoons rum
3 eggs
¼ teaspoon salt
1 tablespoon instant coffee
1 cup boiling water
Pinch salt
1/3 cup sugar
½ teaspoon
Vanilla extract
½ cup heavy cream (optional)
Prepare pastry from a mix or your own recipe and line the piepan. Bake and set aside and to chill while you make the filling.
Sprinkle gelatine over rum to soften. Separate yolks from whites of eggs and beat yolks slightly. Now mix in sugar, salt and instant coffee smoothly. Add boiling water gradually and stir in softened gelatine. Cook over boiling water, stirring constantly, until mixture is thick enough to coat a spoon. Remove from heat, cover tightly (to prevent skin from forming on surface) and cool to room temperature.
Beat egg whites and salt until they form floppy points, then beat in 1/3 cup sugar gradually until mixture forms precise peaks. Flavor with vanilla extract. Mix gently or fold this meringue with the cool coffee custard and spoon into baked pie shell. Chill for an hour before serving. Decorate with whipped cream if you wish. Serves 4 to 6.
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