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DEL.ICIO.USFrances Virginia Tea Room Rum Cream Pie
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In the halcyon days of the tearoom, many establishments didn't serve alcoholic beverages. Perhaps that's why so many tearoom desserts had a nip of booze in them, says Millie Coleman. Her "Frances Virginia Tea Room Cookbook" has Tipsy Trifle, Sherry Chiffon Pie and this Rum Cream Pie. The beloved Atlanta tea room on Peachtree Street opened in the 1930s and closed in 1962.
Hands on time: 20 minutes Total time: 3 hours and 55 minutes Serves: 8
Ingredients:
-
3/4 cup granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
3 egg yolks
1 1/2 cups water, divided
1/2 cup undiluted evaporated milk
1 tablespoon butter or margarine
1 tablespoon rum
1 tablespoon well-drained chopped maraschino cherries
1 9-inch baked pie shell
1 cup whipped cream or whipped topping
1/2 square unsweetened chocolate
Instructions:
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. -- Adapted from Millie Coleman's "Frances Virginia Tea Room Cookbook" (Favorite Recipes Press, $18.95).
Notes:
This recipe calls for 3 1/2 hours of cooling and chilling time.
Nutrition:
Per serving (more detailed nutritional info to come): 309 calories, 4 grams protein, 15 grams fat (percent calories from fat, 45), 40 grams carbohydrates, 84 milligrams cholesterol, 238 milligrams sodium.
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