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Holiday Bavarian Pie
1 baked 9 inch pie shell
1 package unflavored gelatine
1/4 cup sugar
1/8 teaspoon salt
3 egg yolks
1 1/4 cup milk
2 tablespoons rum
3 egg whites
1/4 cup sugar
1/2 cup heavy cream, whipped
1 teaspoon nutmeg
1/2 cup heavy cream, whipped
shaved chocolate
Day before or early in the day: In small bowl, combine gelatine,
1/4 cup sugar, salt. In double boiler top, beat egg yolks. Stir in
milk, then gelatine mixture. Cook over hot, not boiling water,
stirring until custard coats spoon. Stir in rum. Refrigerate,
stirring occasionally, until mixture mounds when dropped from spoon.
Beat until just smooth. In medium bowl, beat egg whites until fairly
stiff; gradually add 1/4 cup sugar, beating until stiff. Fold in
custard and 1/2 cup heavy cream. Turn into pie shell; sprinkle with
nutmeg. Refrigerate until set. Just before serving: Top pie with
1/2 cup heavy cream, sprinkle with shaved chocolate, or drizzle
grenadine syrup over cream.
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Bavarian 01