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HOLIDAY BAVARIAN PIE

Category:    Pies, Desserts
Yield:6 servings
 
      1    Backed 9 inch Pie Shell             3    Egg whites
      1 pk Unflavored Gelatine               1/4 c  Sugar
    1/4 c  Sugar                             1/2 c  Heavy Cream,whipped
    1/8 ts Salt                                1 ts Nutmeg
      3    Egg yolks                         1/2 c  Heavy Cream,whipped
  1 1/4 c  Milk                                     Shaved Chocolate
      2 tb Rum                            
 
  Day before or early in the day: In small bowl, combine gelatine, 1/4 cup
  sugar, salt. In double boiler top, beat eggyolks. Stir in milk, then
  gelatime mixture. Cook over hot, not boiling water, stirring untill custard
  coats spoon. Stir in rum. Refridgerate, stirring occasionally, until
  mixture mounds when dropped from spoon. Beat until just smooth. In medium
  bowl, beat egg whites untill 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. Refridgerate until set. Just before serving:
  Top pie with 1/2 cup heavy cream, sprinkle with shaved chocolate, or
  drizzle grenadine syrup over cream. Out of Good Housekeeping Cookbook,
  typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 

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