Zutaten für Rum Cream Pie
- 1 ½ cups ginger snaps, finely crushed
- Butter
- 4 large egg yolks
- 1 cup granulated sugar
- Unflavored Gelatin
- ¼ cup cold water
- Double Cream
- Dark Rum
- Chocolate curls, for garnish (optional)
- Nuts
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Zubereitung von Rum Cream Pie
- Preheat oven to 325°F (160°C).
- Crush ginger snaps into fine crumbs using a food processor. Add melted butter and pulse until combined.
- Press the crumb mixture into the bottom of a 9-inch deep-dish pie plate or springform pan. Bake for 19 minutes, or until lightly golden.
- In a medium bowl, whisk together egg yolks and sugar until pale and thick.
- In a small saucepan, sprinkle gelatin over cold water. Let it bloom for a few minutes. Heat gently over low heat, stirring constantly, until gelatin is completely dissolved. Do not boil.
- Slowly pour the dissolved gelatin into the egg yolk mixture, whisking constantly.
- In a large bowl, beat heavy cream with an electric mixer until stiff peaks form.
- Gently fold the egg yolk mixture into the whipped cream. Stir in rum.
- Pour the rum cream mixture into the baked pie crust.
- Refrigerate for at least 4 hours, or until completely set.
- Garnish with chocolate curls and chopped nuts before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
142g
Fat
118g
Carbs
22g
