Rum Chiffon Pie

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it soften.

2. In a heatproof bowl, whisk together the egg yolks, ½ cup sugar, milk, rum, and salt.

3. Place the bowl over a saucepan of simmering water and cook, stirring constantly, until the mixture thickens slightly.

4. Remove the bowl from the heat and stir in the softened gelatin until completely dissolved. Let the mixture cool to room temperature.

5. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.

6. Gently fold the egg white mixture into the rum mixture until well combined.

7. Pour the filling into the pre-baked pie crust and refrigerate for at least 4 hours, or until set.

8. Before serving, whip the heavy cream with 2 tablespoons of sugar and vanilla extract until stiff peaks form.

9. Spread the whipped cream over the top of the pie and garnish with chocolate shavings or grated nutmeg, if desired.

10. Slice and serve chilled. Enjoy the luxurious, boozy goodness of Rum Chiffon Pie!