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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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If you don't already use freshly grated nutmeg, I highly recommend it. Most cookware stores sell nutmeg graters and your grocer sells whole nutmegs. There is an incredible difference in flavor and aroma. Add 3-4 hours to prep time for chilling. Ingredients:
1 envelope unflavored gelatin |
1 cup half-and-half |
3 large eggs, separated |
3/4 cup sugar |
1/2 teaspoon ground nutmeg |
1 teaspoon vanilla |
4 -6 tablespoons light rum |
1 cup whipping cream |
1 9-inch baked pie crust |
1/2 cup grated semisweet chocolate |
Directions:
1. Pour 1/4 cup water into a small bowl.
2. Sprinkle gelatin over water and set aside to soften.
3. In heavy 3 quart pan, heat half-and-half over medium heat until steaming.
4. While half-and-half heats, combine egg yolks in a small bowl with 1/2 cup sugar and the nutmeg; whisk until smooth.
5. Add 2-3 tablespoons of the hot half-and-half to the egg yolk mixture and whisk until smooth.
6. Return tempered yolk mixture to the pan.
7. Cook over medium-low heat, stirring constantly until mixture has reached 160°F on an instant-read thermometer and has thickened enough to coat a metal spoon, about 5 minutes.
8. Pour custard into a large bowl.
9. Stir in softened gelatin until dissolved, then stir in vanilla and rum.
10. Refrigerate, stirring occasionally, until custard is chilled and mounds slightly when dropped from a spoon.
11. In a large bowl of an electric mixer, beat egg whites on high speed until frothy.
12. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating well after each addition.
13. Continue to beat until sugar is dissolved and meringue holds glossy, stiff peaks.
14. In another bowl, whip cream until it holds soft peaks.
15. Fold about a cup of the egg whites into custard, then fold the mixture into remaining egg whites.
16. Fold in whipped cream, then spoon into crust.
17. Refrigerate pie until firm, 3 to 4 hours, or for up to 24 hours.
18. Garnish with grated chocolate right before serving.
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