Shelly's Recipe

RUM CREAM PIE

Category: Pies - Cream and Custard

3/4 cup sugar
5 tbsp cornstarch
1/4 tsp salt
3 egg yolks
1 1/2 cups water, divided
1/2 cup undiluted evaporated milk
1 tbsp butter
1 tbsp rum
1 tbsp well-drained chopped maraschino cherries
1 (9-inch) baked pie shell
1 cup whipped cream or whipped topping
1/2 square unsweetened chocolate

In the top of a double boiler, mix sugar, cornstarch and salt; set aside. In a small bowl, beat egg yolks with 1 cup water; stir into dry ingredients. In a small saucepan, scald remaining 1/2 cup water with milk. Pour over egg mixture, stirring constantly. Cook over boiling water until very thick, about 5 minutes. Remove from heat and stir in butter until melted. Stir in rum and cherries. Cover surface of filling with plastic wrap and cool for 30 minutes in refrigerator.

Spoon filling into baked pie shell, top with whipped cream and grate unsweetened chocolate over top. Chill for 3 hours before serving; refrigerate leftovers.