Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Gelatin | 1 envelope (7g) | 23 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup Cold water
- 1 tbsp Plain gelatin
- 6 Egg yolks
- 1 cup Sugar
- 1/2 cup Dark rum
- 2 cup Heavy cream
- 1 9-inch graham cracker crust
- =
Directions
Bake and cool a 9-inch graham cracker pie crust.
In a small pan, combine water and gelatin, and let stand for 5 minutes.
Heat to dissolve gelatin.
In a mixing bowl, beat together egg yolks and sugar.
Blend in rum and then gelatin mixture.
In another bowl, whip 2 cups heavy cream until stiff.
Reserve 1 cup whipped cream for topping.
Fold remainder into egg mixture and pour into pie crust.
Chill until partially set, if soupy.
For topping, add 2 tablespoons powdered sugar and 2 tablespoons rum to reserved whipped cream.
Top pie with whipped topping and nutmeg.