Betty knows that dessert is an essential end to every meal and there is nothing more American than pie. After a long day at work and a train ride home, Betty’s husband is pleased as punch when he finds his favorite cherry pie cooling in the kitchen. Whether she serves lemon chiffon on a hot summer day or Caribbean Rum with Polynesian cocktails, Betty’s guests are always impressed. Perfect for a weeknight dinner for two or a Saturday evening party, no one is ever too full for a slice.
Before baking your Caribbean Rum pie, check out the previous blog entry, Cocktails of the South Pacific. Also refer to the Sweet Tea entry for the cherry pie and pastry shell recipes from Better Homes & Gardens.
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Lemon Chiffon Pie
McCall’s Book of Cakes And Pies, 1965
6-8 servings
9-inch baked pie shell
1 envelop unflavored gelatin
1 cup sugar
¼ teaspoon salt
4 egg yolks
½ cup lemon juice
1 tablespoon grated lemon peel
4 egg whites, at room temp.
1 cup heavy cream, whipped
- Prepare and bake pie shell. Let cool completely before filling.
- In top of double boiler, combine gelatin with 1/2 cup sugar and the salt.
- In small bowl, beat egg yolks with lemon juice and ½ cup water until just combined. Add to gelatin mixture, mixing well.
- Cook, stirring constantly, over boiling water (water in bottom should not touch base of top of double boiler) until gelatin dissolves and mixture is hot and thickens - about 5 minutes.
- Remove from hot water. Stir in lemon peal.
- Set in bowl filled with ice cubes 20-30 minutes, stirring occasionally, until gelatin mixture is thick and mounds when dropped from a spoon.
- Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites until soft peaks form when beater is raised.
- Gradually add remaining ½ cup sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised.
- With rubber scraper, using an under and over motion, gently fold gelatin mixture into egg whites, just until combined.
- Turn into pie shell. Refrigerate several hours, or until firm.
- Just before serving whip cream until stiff. Spread over pie filling.
Caribbean Rum Pie
McCall’s Book of Cakes And Pies, 1965
Serves 8
9-inch Unbaked Graham-Cracker Pie Shell
1 envelop unflavored gelatin
3 egg yolks
6 tablespoons sugar
¼ cup light rum; or 1-teaspoon rum extract in ¼ cup water
1 cup heavy cream
½ square unsweetened chocolate
- Prepare piecrust and refrigerate until filled.
- Sprinkle gelatin over ¼ cup cold water; let soften. Dissolve over hot water; cool.
- Beat egg yolks until thick and fluffy.
- Add sugar gradually, beating well after each addition. Stir in rum.
- Whip cream; fold carefully into egg mixture, along with gelatin. Pour into pie shell.
- Refrigerate 2-3 hours, or until set. Shave unsweetened chocolate over pie as garnish.
Unbaked Graham-Cracker Pie Shell
McCall’s Book of Cakes And Pies, 1965
Makes 9-Inch Shell
1 ¼ cups graham-cracker crumbs (about 18 crackers)
¼ cup sugar
¼ teaspoon cinnamon
¼ cup soft butter or margarine
- Combine all ingredients in medium bowl; blend with fingers, fork, or pastry blender.
- Press evenly on bottom and side of 9-inch pie plate, not on rim. Refrigerate until ready to fill and bake.
