Arundel Rum Pie

A recipe from the late Kenneth Roberts.


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)


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!)

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