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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This takes a little time but worth it. It has the best flavor when chilled. Ingredients:
1 1/4 cups milk |
1/4 tsp. salt |
4 eggs, separated |
1/4 sugar, plus 3 tablespoons set aside |
1 package unflavored gelatin |
2 tablespoons rum |
1 tsp. grated lemon peel |
1 graham cracker crumb crust |
6- ounces mixed candied fruit |
Directions:
1. Allow eggs to come to room temperature.
2. In 2-quart saucepan, with wire whisk or fork, beat milk, salt ,egg yolks and 3 tablespoons of sugar until blended.
3. Sprinkle gelatin evenly over egg yolk mixture. Let stand 1 minute to soften gelatin slightly.
4. Cook over medium to low heat, stirring frequently, until gelatin completely dissolves and mixture thickens slightly and coats the back of a spoon, about 15 minutes ( DO NOT BOIL OR MIXTURE WILL CURDLE).
5. Remove saucepan from heat, stir in rum and lemon peel.
6. Cover and refrigerate until custard mounds slightly when dropped from spoon.
7. In large bowl, with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle 1/4 cup sugar, beating until sugar dissolves and whites stand in stiff peaks. Gently fold gelatin mixture into beaten egg whites with 1/2 cup mixed fruit.
8. Spoon filling into crust.
9. Refrigerate pie unti filling is set.
10. Garnish with remaining mixed candied fruit.
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