Shut Your Pie Hole

Rum Cream Pie

For the Crust:
9 graham crackers

2 tbsp sugar

5 tbsp unsalted butter, melted

For the filling:

¼ c water

1 ¼ tsp unflavored gelatin

1 c heavy cream

3 egg yolks

½ c sugar

2 tbsp dark rum

Dark chocolate, shaved or finely chopped

Pistachios, finely chopped

Preheat the oven to 325 degrees

Crust: process the graham crackers in food processor for 30 seconds, add sugar and pulse to combine. Add the melted butter and pulse to combine. Press into a 9 inch pie plate and bake for 15 minutes. Cool completely.

Filling: Pour cold water into small microwaveable bowl. Sprinkle gelatin over water, set aside for a few minutes until spongy.

Whip the cream, set aside.

Whisk egg yolks until light yellow, add sugar and whisk to combine. Microwave gelatin until liquid and pour gradually into egg mixture, whisking briskly. Fold whipped cream into egg mixture. Add rum. Refrigerate until set.

Pour into cooled crust. Add a layer of whipped cream if you prefer. Sprinkle generously with chocolate and pistachios.