Return to Content

Arundel Rum Pie

Arundel Rum Pie
0 votes, 0.00 avg. rating (0% score)
by
A recipe from the late Kenneth Roberts.

Ingredients:

  • 2 tablespoons gelatin
  • 1/2 cup cold water
  • 6 well beaten egg yolks
  • 3/4 cup sugar
  • 1 pint cream, stiffly beaten
  • 1/2 cup New England rum (Caldwell's or Medford)

Instructions:

Bake a large-size graham-cracker pie shell according to the directions on the package and let it cool. Soak the gelatin in the water, then bring it to a boil and stir it into a mixture of the egg yolks and sugar. Fold in the whipped cream and the rum, pour the mixture into the baked pieshell, and chill. Serve topped with more whipped cream: (This does seem, really, to be gilding the lily!)
Updated Friday, August 17th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350