Cherry Pie with Rum Cream
Ingredients
| 1 9 inch pre made graham cracker crust | ||
| 1 21 oz can of cherry pie filling | ||
| lemon juice from 1/2 lemon | ||
| pinch of salt | ||
| 1 tbs unflavored gelatin | ||
| 2 tbs granulated sugar | ||
| 2 tbs flour | ||
| pinch of salt | ||
| 1 egg yolk | ||
| 1/2 cup milk | ||
| 2 tbs rum | ||
| 1 egg white, beaten | ||
| 1/2 cup heavy cream | ||
| 1 tbs confectioners sugar | ||
| 2 tsp vanilla extract |
This is a delicious pie that is made with a graham cracker crust and a sweet rum cream topping. You may use a store brought or homemade pie crust.
- In a bowl add all ingredients for cherry topping and gently mix well. Place in refrigerator, for 1 hour.
- Preheat oven and pre bake graham cracker according to package directions. Once baked remove and set aside.
- For the rum cream, in a sauce pan, mix the gelatin, 2 tbs of sugar, 2 tbs of flour and a dash of salt. Mix well.
- Beat egg yolk with milk and rum.
- Add to the gelatin mixture.
- Cook over medium heat, stirring constantly with a whisk until the mixture is thick and boiling.
- Pour gelatin mixture into a medium sized bowl.
- Set bowl in a pan of ice water, let stand stirring occasionally, until the mixture begins to set. About 10 minutes.
- In another bowl beat the egg white until fluffy. Fold the egg white into the gelatin mixture.
- In another bowl beat the heavy cream along with the confectioners sugar then fold into the gelatin mixture.
- Spread the mixture into graham cracker crust.
- Gently add the cherry mixture on top and refrigerate for 30 minutes.
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